Roasted Cauliflower and Chickpeas with Minted Yogurt

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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Roasted Cauliflower and Chickpeas with Minted Yogurt

2
SP
200
Calories
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
Blue Smart Points: 2
Points +: 5
Keywords: Gluten Free, Under 30 Minutes, Vegetarian Meals