Roasted Chick Peas and Cauliflower

chick peas and cauliflower on two plates for serving

an easy to make vegetarian meal



For the Chick Peas:

  • 1 can chick peas, preferably organic
  • 2 TBS olive oil
  • 1/2 tsp salt
  • 1 clove garlic, pressed
  • 2 tsp lemon juice
  • 1 tsp lemon zest
  • 1 tsp dried parsley

For the Cauliflower:

  • 1 small head cauliflower
  • 2 tsp olive oil
  • 1/2 tsp paprika
  • 1/2 tsp dried thyme
  • 1/2 tsp dried parsley

For the Finished Meal

  • 1 TBS dried cranberries
  • 2 cups cooked rice



Preheat oven to 350

Prepare the Chick Peas:

  • Drain and rinse the chick peas.
  • Dry on paper towels.
  • Add to a medium bowl and mix with olive oil, salt and parsley
  • Spread on a baking sheet.

Prepare the Cauliflower

  • Cut the cauliflower into florets
  • Add to a medium bowl with the olive oil, paprika, thyme and parsley. Mix.
  • Spread on a small baking sheet.

Bake the Cauliflower and Chick Peas for about 15 minutes.

Build the Salad

  • Add the roasted chick peas and cauliflower to a medium bowl and mix with the dried cranberries.
  • Taste and adjust seasoning with salt or additional lemon juice if desired.
  • Served over hot rice.

Keywords: vegetarian, chick peas, garbanzo beans