25-Minute Easy Herby Roasted Cauliflower and Chickpeas
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!
Servings 2
Calories 560kcal
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!
Notes
Refrigerate leftovers in an airtight container for up to 5 days.
Nutrition
Serving: 0.5of the recipe | Calories: 560kcal | Carbohydrates: 65g | Protein: 21g | Fat: 28g | Saturated Fat: 4g | Sodium: 850mg | Fiber: 20g
