Dinner

Roast Cauliflower and Chickpeas with Tahini

Name: Roast Cauliflower and Chickpeas with Tahini
Prep time: 15 min
Total time: 15 min
Yield: 2 servings
Ingredients: One large head, about 600 g Cauliflower; Two tins, drained (400 g) Chickpeas, tinned and drained; 15 g Olive oil; 25 g Tahini; 1 clove, about 3 g Garlic; One lemon Lemon juice; About 3 tbsp Water; 50 g Rocket; 50 g Pomegranate seeds; 2 tsp Ground cumin; 1 tsp Smoked paprika; A handful Fresh parsley

Cauliflower and chickpeas roasted with cumin until crisp, over rocket, with a lemon tahini sauce and pomegranate. 25 g of protein for 485 kcal.

Calories: 485kcal
Protein: 25g
Fat: 22g
Carbs: 50g

Per serving, makes 2. 15 minutes of work, then 30 minutes roasting. Published 8 September 2026.

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Roast Cauliflower and Chickpeas with Tahini, plated and ready to serve. — The finished recipe. Roast Cauliflower and Chickpeas with Tahini

Ingredients 1 to 6 for roast cauliflower and chickpeas with tahini arranged separately on a dark worktop. — Ingredients 1 to 6. One large head, about 600 g Cauliflower. Two tins, drained (400 g) Chickpeas, tinned and drained (Dried on kitchen paper first, or they will not crisp. Drained weight. A 400 g tin drains to about 240 g.). 15 g Olive oil. 25 g Tahini. 1 clove, about 3 g Garlic. One lemon Lemon juice

Ingredients 7 to 12 for roast cauliflower and chickpeas with tahini arranged separately on a dark worktop. — Ingredients 7 to 12. About 3 tbsp Water. 50 g Rocket. 50 g Pomegranate seeds. 2 tsp Ground cumin. 1 tsp Smoked paprika. A handful Fresh parsley

Roast Cauliflower and Chickpeas with Tahini, preparation step 1: Toss the florets and chickpeas with the oil, cumin, paprika and salt and roast on a large tray at 220°C for 30 minutes, shaking halfway, until the cauliflower is charred and the chickpeas crunchy. — Step 1. Toss the florets and chickpeas with the oil, cumin, paprika and salt and roast on a large tray at 220°C for 30 minutes, shaking halfway, until the cauliflower is charred and the chickpeas crunchy.

Roast Cauliflower and Chickpeas with Tahini, preparation step 2: Stir the tahini with the crushed garlic, lemon and a pinch of salt. It will seize, then loosen with water a spoon at a time until it pours. — Step 2. Stir the tahini with the crushed garlic, lemon and a pinch of salt. It will seize, then loosen with water a spoon at a time until it pours.

The finished roast cauliflower and chickpeas with tahini. — Step 3. Pile the tray onto the rocket, spoon the sauce over and scatter the pomegranate and parsley.

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Ingredients

CauliflowerOne large head, about 600 g
Chickpeas, tinned and drainedTwo tins, drained (400 g)
Dried on kitchen paper first, or they will not crisp. Drained weight. A 400 g tin drains to about 240 g.
Olive oil15 g
Tahini25 g
Garlic1 clove, about 3 g
Lemon juiceOne lemon
WaterAbout 3 tbsp
Rocket50 g
Pomegranate seeds50 g
Ground cumin2 tsp
Smoked paprika1 tsp
Fresh parsleyA handful

Method

Toss the florets and chickpeas with the oil, cumin, paprika and salt and roast on a large tray at 220°C for 30 minutes, shaking halfway, until the cauliflower is charred and the chickpeas crunchy.
Stir the tahini with the crushed garlic, lemon and a pinch of salt. It will seize, then loosen with water a spoon at a time until it pours.
Pile the tray onto the rocket, spoon the sauce over and scatter the pomegranate and parsley.

Worth knowing

Tahini is 22 g of the fat between two, and the sauce is what makes the plate. Thinning it with water rather than oil keeps that number where it is.
The chickpeas go from crunchy to soft again within an hour, so this is a dish to eat straight away.

Other dinner recipes that share ingredients with this one, or every dinner between 450 and 600 calories a serving.

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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.