Roasted Cauliflower and Chickpeas

Roasted Cauliflower and Chickpeas is a hearty and nutritious dish that blends the nutty flavors of roasted cauliflower with the protein-packed goodness of chickpeas. Perfect for a late-night meal, this dish is both satisfying and healthy, making it an ideal midnight snack.

Ingredients

• Cauliflower - 300 grams, cut into florets
• Canned chickpeas - 240 grams, drained and rinsed
• Olive oil - 2 tablespoons
• Garlic powder - 1 teaspoon
• Cumin - 1 teaspoon
• Paprika - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh parsley - 2 tablespoons, chopped (for garnish)
• Lemon - 1, for squeezing over the top

Steps

1. Preheat the oven to 200°C (400°F).
2. In a large bowl, combine the cauliflower florets and chickpeas.
3. Drizzle the olive oil over the mixture and sprinkle with garlic powder, cumin, paprika, salt, and black pepper.
4. Toss everything together until the cauliflower and chickpeas are well coated with the oil and spices.
5. Spread the mixture evenly on a baking sheet lined with parchment paper.
6. Roast in the preheated oven for 20-25 minutes, or until the cauliflower is golden brown and tender, stirring halfway through.
7. Remove from the oven and let cool for a minute.
8. Serve warm, garnished with fresh parsley and a squeeze of lemon juice.

Nutrition

• Calories: 320
• Protein: 11 g
• Carbs: 48 g
• Fiber: 12 g
• Sugar: 5 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.3 L

Health Benefits

• High in fiber, promoting digestive health.
• Rich in plant-based protein, supporting muscle growth and repair.

Tags