Sheet-Pan Chickpeas and Cauliflower with Lemon Tahini
In short: Cauliflower and chickpeas roasted until crisp and caramelized, then drizzled with a creamy lemon tahini sauce and scattered with parsley and seeds. It takes about 50 min in total and makes 4 servings.
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 420 kcal
High heat turns cauliflower sweet and nutty and makes canned chickpeas crisp at the edges, and both roast in the same oven at the same time. Cumin, smoked paprika and garlic powder are all the seasoning they need before roasting. The lemon tahini sauce is made by stirring tahini with lemon juice and cold water until it turns pale and creamy. Serve over rice or with warm flatbread, or pack it cold for lunch.
Instructions
- Heat the oven to 220°C (425°F). Line two large baking sheets with parchment, so the vegetables roast rather than steam.
- Toss the cauliflower, chickpeas and onion with the oil, cumin, paprika, garlic powder, salt and pepper in a large bowl, and divide them between the two trays in a single layer.
- Roast for 30 to 35 minutes, turning everything once halfway through, until the cauliflower is tender and charred in places and the chickpeas are crisp.
- While the vegetables roast, stir the tahini, lemon juice and garlic in a bowl. It will seize up at first, but keep stirring while adding the cold water a tablespoon at a time until smooth and pourable.
- Stir in the salt, taste the sauce and add more lemon juice if you want it sharper.
- Pile the roasted vegetables and chickpeas onto plates or over rice, drizzle with the sauce and top with parsley and pumpkin seeds.
Tips
- Dry the chickpeas thoroughly with a clean towel before roasting. Moisture is what keeps them from getting crisp.
- Swap the cauliflower for broccoli, sweet potato or carrots, adjusting the roasting time. Add a pinch of chili flakes for some heat.
Questions and answers
Can I make roasted chickpeas and cauliflower ahead of time?
Yes. Roast them up to 3 days ahead and keep them in the fridge, then reheat at 200°C (400°F) for 10 minutes to restore the crispness. Store the sauce separately.
Why does tahini sauce get thick and clumpy?
Tahini seizes when it first meets liquid. Keep stirring and add more cold water gradually, and it will loosen into a smooth, creamy sauce.
What should I serve with this?
Rice, couscous, quinoa or flatbread. A salad of chopped cucumber and tomato goes well with the roasted vegetables.
How long does it take to make Sheet-Pan Chickpeas and Cauliflower with Lemon Tahini?
About 50 min in total: 15 min of preparation and 35 min of cooking.
How many calories are in Sheet-Pan Chickpeas and Cauliflower with Lemon Tahini?
About 420 kcal per serving, with 17 g of protein, 36 g of carbohydrates and 23 g of fat. These values are estimates.
Nutrition per serving
| Calories | 420 kcal |
|---|---|
| Protein | 17 g |
| Carbohydrates | 36 g |
| Fat | 23 g |
| Fiber | 14 g |
| Sugar | 10 g |
| Sodium | 640 mg |
Estimated values, calculated from the ingredients.
