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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- 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
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.
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.
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.