Cauliflower with Crispy Chickpeas and Tahini Yogurt
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A Note from Feedfeed
Looking for a yummy vegetarian lunch? This Cauliflower with Crispy Chickpeas and Tahini Yogurt is just what you need. It's full of flavor and is ready in less than 30 minutes.
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Recipe Card
ingredients
- 1/2 head of cauliflower
- 1 can chickpeas
- 3 tablespoons Greek yogurt
- 1 tablespoon tahini
- 1 teaspoon lemon juice
- Dill, to garnish
- Feta, to garnish
- Olive oil
- Flaky sea salt
- Black pepper
Method
Step 1
Drain the chickpeas and pat dry, place on a baking tray, toss with a little olive oil, salt and pepper then roast at 350°F until golden and crispy, shaking the chickpeas around the tray occasionally while cooking.
Step 2
Meanwhile slice the cauliflower from the top down into medium thick slices. Heat a frying pan over a medium heat with a little olive oil, add the cauliflower and cook until golden on the underside, flip and cook the other side.
Step 3
Mix the tahini with the yogurt, lemon and salt to taste. Spoon onto the plate, top with the cauliflower, chickpeas, some feta, dill, and a drizzle of olive oil.