Warm Chickpea Bowls with Lemony Yogurt
Ingredients:
- 1 cloves Garlic minced or pressed
- 1.5 tsp Ground Coriander
- 1.5 tsp Cumin
- 3 tbsp Olive Oil
- .5 head Cauliflower cut into florets
- 15 oz Chickpeas drained and rinsed
- .5 tsp Sea Salt
- .25 tsp Ground Black Pepper
- .75 c Greek Yogurt
- 4 tbsp Lemon Juice divided
- 1 Fresh Fennel halved lengthwise, very thinly sliced crosswise
- 1 Serrano Peppers thinly sliced
- 1 c Fresh Parsley chopped
- 1 tbsp Sesame Seeds
Instructions:
- Preheat oven to 400°. Mix garlic, coriander, cumin, and oil in a large bowl. Add cauliflower and chickpeas; season with salt and pepper. Toss to coat.
- Transfer cauliflower mixture to a parchment-lined rimmed baking sheet. Wipeout bowl; reserve. Bake, tossing halfway through, until chickpeas and cauliflower are golden brown and cauliflower is tender, 18–22 minutes.
- Meanwhile, mix yogurt, a quarter of the lemon juice, and a big pinch of salt in a small bowl.
- Toss fennel, serrano chili, parsley, sesame seeds, and remaining lemon juice in reserved bowl.
- Spread yogurt mixture in serving bowls. Top with spiced chickpea mixture. Scatter fennel salad over, then drizzle with oil.
Nutrition
Calories: 705kcal | Carbohydrates: 83g | Protein: 33g | Fat: 30g | Saturated Fat: 4g | Cholesterol: 4mg | Sodium: 749mg | Potassium: 1904mg | Fiber: 24g | Sugar: 17g | Vitamin A: 2796IU | Vitamin C: 142mg | Calcium: 380mg | Iron: 11mg
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