Go Back
–+ servings
a white side dish with baked chickpeas and cauliflower on a white table

Roasted Cauliflower and Chickpeas

Kristina Todini, RDN
Roasted Cauliflower and Chickpeas, a simple and flavorful roasted vegetable and bean combo that’s great as a side or a topping for salads and bowl. Only 5 ingredients and 30 minutes!
5 stars (2 ratings)
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Salads + Side Dishes
Cuisine American
Servings 4 servings
Calories 100 kcal

Ingredients
  

  • 1 15-ounce can chickpeas or 1 cup from dried
  • 1 head cauliflower
  • 2 cloves garlic thinly sliced
  • 2 tablespoons olive oil
  • 1 pinch salt and pepper
  • Optional spices: cumin, paprika, cinnamon, maple syrup, etc.

Instructions
 

  • Prep oven: Preheat the oven to 400 degrees (200 C)
  • Prep vegetables: Wash the head of cauliflower, then slice in half and then use a knife to cut the florets from the thick white center. Open and drain can of chickpeas (reserve the chickpea water for other uses, see notes).
  • Roast vegetables: Arrange the cut cauliflower florets and drained chickpeas on a roasting pan and drizzle with olive oil, tossing the vegetables to completely cover with oil and sprinkle with sliced garlic, salt, and pepper. Place sheet pan in the oven and roast for 25 minutes, stirring partway through to brown on all sides.
  • Serve vegetables: Remove pan from oven, arrange vegetables on a plate and serve as a side dish or let cool and use as a salad or bowl topping.

Notes

  • Tools Needed: sheet pan, knife set, cutting board
  • Prep Ahead: Wash and cut vegetables ahead of time to reduce prep time before cooking. If serving cold on salads or bowls, you can make this recipe up to three days ahead of time.
  • Leftovers and Storage: Leftover chickpeas and cauliflower should be stored in an airtight container in the refrigerator for up to 3-4 days. For best taste and texture, do not freeze and reheat.
  • Reuse chickpea water: Save the reserved chickpea water (or aquafaba) to make desserts, thicken soups, or to add to smoothies.
  • Nutrition notes: Nutrition information is estimated for only ingredients in the recipe, not the additional spice options given. This simple roasted vegetable recipe is a good source of fiber, vitamin A, vitamin C, and potassium.

Nutrition

Serving: 1servingCalories: 100kcalCarbohydrates: 8gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 53mgPotassium: 437mgFiber: 3gSugar: 3gVitamin A: 0.2IUVitamin C: 70mgCalcium: 35mgIron: 1mg
Keyword roasted cauliflower, roasted chickpeas
Tried this recipe?Let us know how it was!