Roasted Cauliflower and Chickpeas with Minted Yogurt

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In an effort to still enjoy the flavors yet lighten things up a bit, I decided to create this roasted cauliflower and chickpea dish with minty yogurt. It’s great for lunch or as a side dish with dinner.

Have you ever tried to sauté chickpeas? If not, don’t. I have and it is pretty scary. The chickpeas are full of moisture so they will pop out of the pan and hit you. Roasting them is another story.

I tested a recipe for Indian-Spiced Nachos at Bon Appétit last year. They were so decadent and full of so many great flavors but not healthy at all. On of the toppings was a mix of roasted curried potatoes and chickpeas. I couldn’t stop snacking on them. They almost didn’t make it on to the finished dish I had to present to the editors.

In an effort to still enjoy the flavors yet lighten things up a bit, I decided to create this roasted cauliflower and chickpea dish with minty yogurt. It’s great for lunch or as a side dish with dinner. I added a touch of sugar to the yogurt because I think the sweetness balances out the flavors. The lemon zest and mint really brighten things up and I like the contrast between the cold yogurt and the warm cauliflower and chickpeas. I hope you like it too!

Roasted Cauliflower and Chickpeas with Minted Yogurt

Guest author Jackie Ourman, who writes at CAFE Celiac & Allergy Friendly Epicurian and I tested these out myself while taking the photos and we LOVED this recipe although I added some fresh garlic! Visit her site for more gluten-free recipes.

In an effort to still enjoy the flavors yet lighten things up a bit, I decided to create this roasted cauliflower and chickpea dish with minty yogurt. It’s great for lunch or as a side dish with dinner.
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5 from 2 votes
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Roasted Cauliflower and Chickpeas with Minted Yogurt

200 Cals 11 Protein 27 Carbs 6 Fats
Total Time: 30 mins
Yield: 4 servings
COURSE: Side Dish
CUISINE: American
In an effort to still enjoy the flavors yet lighten things up a bit, I decided to create this roasted cauliflower and chickpea dish with minty yogurt. It’s great for lunch or as a side dish with dinner.

Ingredients

  • cooking spray
  • 1 medium head cauliflower, cut into bite-sized florets, about 6 cups
  • 15 oz can chickpeas, drained
  • 1 ½ tbsp olive oil
  • 1 tsp curry powder
  • kosher salt and pepper to taste
  • ½ cup nonfat Greek yogurt
  • 2 tbsp chopped fresh mint
  • ½ tsp sugar
  • ½ tsp lemon zest

Instructions

  • Heat oven to 425 degrees Fahrenheit, line a baking sheet with foil and spray with cooking spray.
  • In a large bowl, toss cauliflower florets, drained chickpeas, olive oil, curry powder, salt and pepper together and spread on baking sheet.
  • Roast in oven, 30 minutes, tossing halfway through, until golden brown.
  • Meanwhile, mix yogurt, mint, sugar and lemon zest together. Add kosher salt and pepper, to taste.
  • To serve, divide yogurt and spread on the bottom of each plate, top with roasted cauliflower and chickpeas.

Nutrition

Serving: 11/4 cups, Calories: 200kcal, Carbohydrates: 27g, Protein: 11g, Fat: 6g, Saturated Fat: 1g, Sodium: 79mg, Fiber: 8g, Sugar: 3g
WW Points Plus: 5
Keywords: Gluten Free, Under 30 Minutes, Vegetarian Meals

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36 comments

  1. Wonderful! 

  2. I just stumbled upon this recipe over the weekend & made it tonight. It was delicious!!!! I added cumin, garlic & smoked paprika because I love this spice blend with curry. This is a definite keeper!!! I didn’t make the yogurt sauce though, but I’m sure it’s just as delicious.

  3. This is a delicious combination! I served it with Food Cart Chicken, salad, and brown jasmine rice. I sprinkled a dash of cumin on the cauliflower and chickpeas. Delicious!

  4. Gina, I’m new to WW but not your website (love love love all of your recipes!) and had a question. With the new smart points WW diet everything in here (except for the EVOO) is zero points I believe (including FF yogurt). Am i thinking about this wrong or would this only be a point or two smart points?

  5. Delicious! I had some purple cauliflower on hand, and it was delightful. Thank you! When I plugged this one in for points, I got a different number (I did it both by nutritional info and by ingredient). I cut down on the oil from 1 1/2 TBSP to 1 1/2 tsp, and that brought it down to 5 points. Maybe I’m missing something?

  6. I made this last week for dinner… so yummie! I ended up sautéing spinach and quinoa in coconut oil and then adding the roasted cauliflower and chick peas to it. It made it in to a meal! So good.