This vegetarian friendly recipe is perfect for meal prep for an easy lunch during the week. Top your Roasted Chickpea and Cauliflower Bowl with a lemon tahini sauce made with simple ingredients and a light dressing to go with this!
What you need for Roasted Chickpea and Cauliflower Bowl
- Cauliflower: I generally buy a head of cauliflower to use for this recipe and chop it up! You can opt for a bag if that’s easier.
- Chickpeas: Having a can of chickpeas in the pantry is perfect for an easy plant based protein to top on your bowls! They are delicious when baked and crispy too.
- Arugula: I like adding arugula in this bowl but you can really use any green that you like or already have around!
- Quinoa: I used a tri-color quinoa for this recipe. I like to cook my quinoa in vegetable broth to give it a little more flavor. If you don’t like quinoa, try farro or cauliflower rice.
- Cucumber: I like to add some fresh ingredients like chopped cucumber here too.
- Tomatoes: Adding a little bit of chopped tomatoes is perfect to mix into this bowl too.
- Green Onion: An herb that I keep around and add on bowls.
- Garlic Powder: Add this into the roasted chickpea and cauliflower!
- Black Pepper: A seasoning that’s added to your chickpea and cauliflower.
- Cumin Powder: One of my favorites to add to chickpeas when roasting.
- Sea Salt: Always added to roasted veggies!
What you need for Lemon Tahini Sauce:
- Olive oil
- Sea Salt
- Garlic Powder
How to make Roasted Chickpea and Cauliflower Bowl:
- Start by preheating the oven to 400 degrees.
- On a baking sheet, place cauliflower and chickpeas. Be sure to pat dry the chickpeas before adding them to the pan.
- Drizzle with olive oil and top with seasonings: sea salt, pepper, garlic powder, onion powder and cumin.
- Bake in the oven for 30 minutes. Flipping half way through.
- Cook quinoa accordingly.
- In a small bowl, combine all the ingredients for lemon tahini sauce. Mix up and set aside.
- In a bowl, add arugula, cooked quinoa, chopped tomatoes and cucumber, roasted chickpeas and cauliflower and green onion. Drizzle with lemon tahini sauce.
How to store your leftover ingredients:
It’s best to store your leftover ingredients in sealed containers in the fridge. I recommend using these for easy storage.
If you want to pair this Roasted Chickpea and Cauliflower Salad, try doing this:
- Add seared salmon, grilled chicken or tofu on top!
- Meal prep the ingredients to use in different bowls all week
- Mix in a different sauce to switch it up.
If you like this salad, you may also enjoy these recipes on One Balanced Life:
- Roasted Sweet Potato Kale Salad
- Mediterranean Farro Salad
- Sweet Potato and Chickpea Salad with Maple Tahini
Are garbanzo beans the same as chickpeas?
Yes! These are the same bean and can be referred to each other as either a garbanzo or chickpea bean. The word chickpea comes from the Latin word cicer arietinum, the scientific name for the actual plant, while garbanzo bean comes from a Spanish background. Nonetheless, don’t let the different names confuse you!
Is a plant-based diet good for you?
It’s important to add plants to your diet. If plant-based is new to you, try adding in one plant based meal a week. This Roasted Cauliflower and Chickpea Bowl is a great place to start! A plant based diet has been linked to lower heart disease and many other health benefits.
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- 1 head of cauliflower, chopped
- 1 can chickpeas, rinsed and drained
- 1 cup tri-color quinoa
- 2 cups arugula
- 1/2 avocado
- 1/2 cup tomatoes, chopped
- 1/2 cup cucumber, chopped
- 2 tbsp green onion
- 2 tbsp extra virgin olive oil
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1 tsp cumin
- 1 tsp garlic powder
- 1/2 tsp onion powder
- for the lemon tahini sauce:
- 1/3 cup tahini
- 1 lemon, juiced
- 1 tsp honey
- 1 tbsp extra virgin olive oil
- 1/4 tsp garlic powder
- 1/4 tsp sea salt
- dash of pepper
- 2-3 tbsp water (may need to add more for consistency)
- Preheat oven to 400 degrees.
- Drain and rinse can of chickpeas. Be sure to pat to dry completely before adding to baking sheet.
- On a baking sheet, add chopped cauliflower and chickpeas.
- Drizzle with olive oil and top with spices: sea salt, pepper, cumin, garlic powder and onion powder.
- Place in the oven to bake for 30 minutes. Flipping half way through.
- Prepare lemon tahini sauce by combining ingredients in bowl: tahini, lemon, honey, olive oil, garlic powder, sea salt and water. Add water to desired drippy consistency. Set aside.
- In a bowl, add arugula, chopped tomatoes, cucumber, avocado and roasted cauliflower and chickpeas. Top with green onion. Drizzle with lemon tahini sauce.
Lemon Tahini Sauce will make enough to keep in the fridge to use all week.
You may need to add more water to get to a runny/less thick consistency
until next time...