Crispy Chickpeas & Cauliflower with Yogurt
Servings: 4
Crispy Chickpeas & Cauliflower with Yogurt
Print Recipe
Ingredients
- 1/4 cup Extra Virgin Olive Oil 2 tsps Cumin
- 1 tsp Garlic Powder
- 2 tsps Thyme dried
- 1 tsp Sea Salt
- 1 head Cauliflower chopped into florets 3 1/2 cups Chickpeas (cooked, rinsed)
- 2 bulbs Fennel cored, thinly sliced
- 3 Lime juiced, divided
- 1/2 cup Parsley chopped
- 1 1/3 tbsps Sesame Seeds toasted
- 2/3 cup Unsweetened Coconut Yogurt
Instructions
- Preheat the oven to 400oF (204oC) and line a baking sheet with parchment paper.
- In a large bowl, add the oil, cumin, garlic powder, thyme and salt and mix well. Add the cauliflower and chickpeas and toss to combine. Add to the baking sheet and set the bowl aside to use in the next step. Cook the cauliflower and chickpeas for 25 to 28 minutes, flipping halfway through.
- Meanwhile, add the fennel, half the lime juice, parsley and sesame seeds in the same bowl used for the chickpeas and toss to combine. Set aside.
- In a small bowl, add the coconut yogurt and the remaining lime juice and stir.
- Divide the chickpeas and cauliflower evenly between plates. Add the fennel and serve
- with the coconut yogurt. Enjoy!
Notes
Leftovers
For best results, refrigerate all ingredients in separate airtight containers for up to three days.
No Coconut Yogurt
Use another yogurt, such as Greek or another dairy-free type of yogurt.
More Flavor
Add chili flakes or smoked paprika to the cauliflower and chickpea mix.
No Fennel
Use another green or crispy veggie such as peppers or cabbage
For best results, refrigerate all ingredients in separate airtight containers for up to three days.
No Coconut Yogurt
Use another yogurt, such as Greek or another dairy-free type of yogurt.
More Flavor
Add chili flakes or smoked paprika to the cauliflower and chickpea mix.
No Fennel
Use another green or crispy veggie such as peppers or cabbage