Roasted Cauliflower and Chickpeas

I regularly find amazing recipes on the blog Simple Veganista. I tried this one, doubling it for dinner for six, and hoarded the leftovers since it seemed to taste even better two, three days later. I had attempted roasted chickpeas before. I’m hooked!

Ingredients
1 can (14 oz) garbanzo beans (chickpeas), rinsed, drained and patted dry
1 large head cauliflower, cut into small florets
olive oil
1 cup quinoa (I used red)
1 1/2 cups water or vegetable broth
1/4 cup fresh Italian parsley, chopped
kosher salt
fresh cracked pepper

Mustard Dressing
1 tablespoon Dijon mustard
1 tablespoon whole grain mustard
juice from 1 lemon
1 – 2 tablespoons olive oil

Roasted Cauliflower Chickpea Quinoa and Mustard Dressing

photo and recipe from Simple Veganista

Preheat oven to 400 degrees.

Prepare cauliflower and chickpeas, toss together in a large roasting pan with 2 tablespoons of olive oil and dash or two of salt. Roast for 45 minutes, stirring every 15 minutes or so.

In a medium pot, add quinoa, water and a pinch of salt. Bring to a boil, cover, reduce heat and simmer for 15 minutes. Remove cover and let set 10 minutes and fluff with a fork.

In a small bowl, prepare your mustard dressing and set aside. As the original recipe suggested, I doubled the dressing recipe and added a little extra to each portion.

Once roasting is done, let cool a few minutes. While still warm, place cauliflower and chickpeas in a medium size bowl, add dressing and toss. Add in parsley last. Tastes great warm or at room temperature.

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2 thoughts on “Roasted Cauliflower and Chickpeas

  1. My whole family enjoyed the Roasted Cauliflower and Chickpeas recipe. The chickpeas had a wonderful nutty flavor and the cauliflower almost seemed grilled. I had to be careful not to leave it in the oven too long. 40 minutes in my oven was enough. The tangy, tasty mustard dressing pulled the whole dish together.

  2. This Roasted Cauliflower and Chickpeas dish was so delicious! We all loved it. When the chickpeas came out of the oven I was worried they were too crunchy but after mixing them with the quiona and other ingredients they were the hit of the dish. Just enough crunch. This will be a weekly meal around our home!

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