This roasted cauliflower and chickpeas recipe is the kind of easy vegetarian dinner that feels both cozy and nourishing. Made with canned chickpeas, tossed in my 5-Minute Creamy Basil Dressing and topped with juicy pomegranate seeds for a pop of sweetness, it’s a high-protein vegan meal with over 20 grams per serving and comes together in under 30 minutes!
As a Registered Dietitian, nothing excites me quite as much as getting a healthy main dish on the table in less than 30 minutes, and bonus points when it tastes as amazing as this roasted chickpeas and cauliflower!
Just like my 30-Minute Vegan Sausage, Sweet Potato & Brussels Sprouts Sheet Pan Meal, this recipe is all about simple, big flavor.
We take canned chickpeas, a head of cauliflower, and some sliced red onion, toss them with olive oil and spices, and roast them on a sheet pan for 25 minutes until the onions are caramelized and the chickpeas are perfectly crispy. Then, we add juicy pomegranate seeds for little bursts of sweetness and drizzle on my 5-Minute Creamy Basil Dressing for an extra hit of flavor that pulls everything together.
It’s crispy, nourishing, and totally satisfying, making it the perfect weeknight win! Oh, and did I mention there’s a whopping 20 grams of both protein and fiber per serving!?
My Pro Tips for Perfectly Roasted Veggies
After writing a cookbook and testing, like, hundreds of recipes, I can confidently say that I have some pro tips when it comes to roasting veggies!
- Make sure you cut the cauliflower in pretty uniform pieces so they cook at the same rate!
- Just like I told you in my Sheet Pan Sesame Tofu with Veggies, make sure that you leave enough space between the cauliflower and chickpeas so they can properly crisp up!
- Make sure you toss them evenly in olive oil for extra roasty deliciousness!
Dietitian Tip: The easiest way to de-seed a pomegranate? Cut it into four sections, submerge it in a bowl of water, and gently pull the seeds away from the flesh. Easy! Or, if you’re short on time, you can always buy it pre-seeded. And if neither works, dried cranberries make a delicious swap for a little sweet-tart punch in this sheet pan meal!
Wanna Make This Sheet Pan Meal More Filling?
I’ve tested these oven roasted chickpeas and cauliflowers on their own and with brown rice, and I love them both ways! Adding rice makes it more filling, whereas leaving it on its own is a lighter meal. You choose!
The Best Meal Prep Recipe!
When I tested this roasted cauliflower and chickpea sheet pan meal, I wasn’t expecting just how perfect it would be for meal prep, now I seriously can’t get enough!
I love making a batch of this and the Creamy Basil Dressing ahead of a busy week, then you can eat it on its own, or I’ve even tested throwing it on top of salads, into wraps, or as a quick snack! The options are endless!
25-Minute Easy Herby Roasted Cauliflower and Chickpeas
Equipment
- 1 large sheet pan
Ingredients
- 2 tbsp olive oil
- 1 head cauliflower cut into florets
- 540 ml canned chickpeas drained and rinsed
- 1/4 red onion sliced
- 1 tsp paprika
- 1 tsp oregano
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 batch 5-Minute Vegan Creamy Basil Dressing
- 1 pomegranate deseeded
Instructions
- Preheat the oven to 450℉ and line a sheet pan with parchment paper.
- In a large bowl, combine the olive oil, cauliflower florets, chickpeas, red onion, paprika, oregano, garlic powder, salt and pepper and toss well to combine.
- Lay evenly on a sheet pan and bake for 20-25 minutes or until the chickpeas are crispy and cauliflower is lightly golden brown.
- Meanwhile, whisk together the 5-Minute Vegan Creamy Basil Dressing.
- Once the chickpeas, cauliflower and red onion are cooked, stir in the pomegranate seeds and drizzle the dressing over top and enjoy!
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