Warm Spiced Chickpeas & Cauliflower with Tahini Yogurt
This recipe was inspired by a dish we found in Bon Appetit Mag by Andy Baraghani! It’s such a great Meat Free Monday night meal or healthy lunch any day of the week!
1 garlic clove, finely grated
1 tsp paprika
1 tsp cumin
4 tbsp olive oil, plus more for drizzling
1 medium head of cauliflower (about ¾ lb), broken into large florets
15 oz can chickpeas, rinsed and well dried with paper towel
Salt and freshly ground pepper
1 c Greek yogurt (leave out if you would prefer this dish to be vegan)
3 tbs Seed + Mill Organic Tahini* (any of our flavors would be delicious here!)
1 lemon, zest and juice
1 medium fennel bulb, thinly sliced (we use a mandoline)
1 jalapeño chili, thinly sliced
1 c chopped cilantro (parsley or mint work well too)
1 tbsp toasted sesame seeds
1. Pre-heat oven to 400F.
2. Place dried chickpeas, cauliflower, spices, salt, pepper and 3 tbs olive oil in a bowl and toss until well coated. Spread mixture over a parchment lined sheet pan and roast for 30 mins or until crispy (check at 20 mins to make sure the cauliflower isn’t burning).
3. Meanwhile, combine sliced fennel, chili, chopped herbs, lemon zest, pinch of salt, pepper, juice of ½ lemon, 1 tbs olive oil in a bowl. Set aside.
4. In a separate bowl, whisk Greek yogurt, tahini, juice of ½ lemon, salt and pepper to taste. The yogurt sauce will thicken up. If it’s too thick, you can add 1-2 tbs water. If it’s too thin, add 1 tbs more tahini. If you are leaving out yogurt, use the extra tahini listed in the ingredients above.
5. Place warm roasted chickpeas & cauliflower mix in a bowl, top with the fennel salad, sprinkle the sesame seeds and serve with a generous dollop of yogurt tahini sauce on the side!
*If leaving out the yogurt, increase tahini to 4 tbsp plus 4 tbsp water
Also in Recipes
This recipe comes from Jessie Sheehan's new book Snackable Bakes, which we cannot wait to bake our way through!
"These are a take on my MIL’s Oh Henry!® bars, a fantastically chewy and flavorful bar cookie, that gives off plenty of the caramel/peanut/chocolate vibes of the actual candy. That is due to a slightly nutty oat base that is briefly cooked on the stovetop, baked, and then topped with a chocolate glaze. They were on regular rotation when my husband was growing up and I’m still jealous about that. Here, I’ve given them a little tahini makeover (usually they call for peanut butter) and I’m pretty darn excited about it."
We had a lot of fun making these skewers with the vegan kelp “meat” made by our friends at Akua! Anything that involves a grill, warm weather, good company and delicious whole ingredient food is going to keep us happy!
We paired these skewers with a vibrant, herby tahini sauce that is perfect as a skewer dipping, drizzle sauce, salad dressing or crudite dip!