Lemon Tahini Chickpea Cauliflower Bowl (Printable)
Vibrant Mediterranean bowl with roasted chickpeas, cauliflower quinoa, crisp vegetables, and creamy lemon-tahini dressing.
# List of ingredients:
→ For the Roasted Chickpeas
01 - 1 can (15 oz) chickpeas, drained and rinsed
02 - 1 tbsp olive oil
03 - 1/2 tsp smoked paprika
04 - 1/2 tsp ground cumin
05 - 1/4 tsp garlic powder
06 - 1/4 tsp salt
→ For the Quinoa-Style Cauliflower
07 - 1 large head cauliflower, cut into florets
08 - 1 tbsp olive oil
09 - 1/2 tsp salt
10 - 1/4 tsp black pepper
→ Fresh Vegetables & Toppings
11 - 1 cup cherry tomatoes, halved
12 - 1 cup cucumber, diced
13 - 1/2 small red onion, thinly sliced
14 - 1 avocado, sliced
15 - 1/4 cup fresh parsley, chopped
16 - 2 tbsp toasted sesame seeds
→ Lemon Tahini Dressing
17 - 1/3 cup tahini
18 - 3 tbsp fresh lemon juice
19 - 1 tbsp maple syrup
20 - 1 garlic clove, minced
21 - 3-4 tbsp water, as needed
22 - 1/4 tsp salt
# Steps:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Pat chickpeas thoroughly dry with paper towels. Toss with olive oil, smoked paprika, cumin, garlic powder, and salt until evenly coated. Spread on half of the prepared baking sheet in a single layer.
03 - Pulse cauliflower florets in a food processor until they resemble quinoa-sized grains. Transfer to a bowl and toss with olive oil, salt, and pepper. Spread on the remaining half of the baking sheet.
04 - Roast for 20-25 minutes, stirring halfway through cooking. Cook until chickpeas are crispy and cauliflower is lightly browned and tender.
05 - Whisk tahini, lemon juice, maple syrup, minced garlic, salt, and 3 tbsp water in a bowl until smooth and creamy. Add additional water 1 tbsp at a time if needed to reach a pourable consistency.
06 - Halve cherry tomatoes, dice cucumber, thinly slice red onion, and slice avocado. Chop fresh parsley and set aside.
07 - Divide roasted cauliflower and chickpeas among four bowls. Arrange cherry tomatoes, cucumber, red onion, avocado, and parsley on top. Drizzle generously with lemon tahini dressing and sprinkle with toasted sesame seeds. Serve immediately.
# Expert Advice:
01 -
- The roasted chickpeas get impossibly crispy, like tiny croutons that make every bite exciting
- Everything comes together on one baking sheet while you whisk together the most addictive dressing
- It keeps beautifully for meal prep but tastes fresh enough for company
02 -
- The chickpeas will lose their crispness once dressed, so add them right before serving or keep some undressed for leftovers
- If your tahini dressing seems too thick at first, keep whisking and it will suddenly come together into a smooth emulsion
- Extra cauliflower rice can be frozen raw and used later, but it is best when freshly roasted
03 -
- Rinse your food processor immediately after making the cauliflower rice, before the residue dries and becomes stubborn to clean
- Make a double batch of the dressing and keep it in the refrigerator for salads, grain bowls, or drizzling over roasted vegetables throughout the week