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Chickpea Bowls
Serves 4 | Prep Time: 10 minutes | Cook Time: 20-25 minutes
A low effort, vegetarian meal, texturally pleasing meal that comes together in less than 30 minutes.
Ingredients
- 1 garlic clove, finely grated
- 1½ tsp. ground coriander
- 1½ tsp. ground cumin
- 3 Tbsp. extra-virgin olive oil, plus more for drizzling
- ½ medium head of cauliflower (about ¾ lb.), broken into large florets, sliced ¼” thick1
- 15-oz. can chickpeas, rinsed
- Kosher salt, freshly ground pepper
- ¾ cup whole-milk Greek yogurt
- 4 Tbsp. fresh lemon juice, divided
- 1 medium fennel bulb, halved lengthwise, very thinly sliced crosswise
- 1 small chile (such as serrano, Fresno, or jalapeño; optional), thinly sliced
- 1 cup very coarsely chopped parsley
- 1Tbsp. toasted sesame seeds
Chef Tips
Swap out the cauliflower for any vegetable of your choice like carrots, beets, broccoli or Brussels sprouts.
Preparation
Preheat oven to 400°. Mix garlic, coriander, cumin, and 3 Tbsp. oil in a large bowl. Add cauliflower and chickpeas; season with salt and pepper. Toss to coat.
Step 2
Transfer cauliflower mixture to a parchment-lined rimmed baking sheet. Wipe out bowl; reserve. Bake, tossing halfway through, until chickpeas and cauliflower are golden brown and cauliflower is tender, 18–22 minutes.
Step 3
Meanwhile, mix yogurt, 1 Tbsp. lemon juice, and a big pinch of salt in a small bowl.
Step 4
Toss fennel, chile (if using), parsley, sesame seeds, and remaining 3 Tbsp. lemon juice in reserved bowl; season with salt.
Step 5
Spread yogurt mixture in serving bowls. Top with spiced chickpea mixture. Scatter fennel salad over, then drizzle with oil.
