Chickpea & Cauliflower Bowl
Prep. Time
20 minutes
Cook Time
20 minutes
Servings
2-3 plates
Difficulty
Challenging
Soy-Free, Gluten-Free, Nut-Free, dairy-free, egg-free
Crispy roasted cauliflower and chickpeas over a silky tahini base is a classic Mediterranean combo that’s deeply satisfying and naturally vegan. This version has become a go-to for our family, whether we’re parked under a canopy of trees on an RV trip or throwing dinner together at home with a single sheet pan. It’s simple enough to make outdoors, but flavorful enough to feel like a real meal—not just camp food.
The cauliflower and chickpeas are tossed in a bold mix of garlic, sweet chili, and soy, then roasted until crisp and golden. Underneath, the tahini base is lemony and creamy, with just the right amount of kick from fresh garlic and a touch of vegan yogurt or sour cream. It’s the kind of dish that works warm or cold, plated or scooped up straight from the pan, and our kids love it just as much as we do.
If you’re looking for an easy plant-based dinner that’s protein-packed, travel-friendly, and full of Eastern Mediterranean flavor, this roasted cauliflower and chickpea bowl delivers—no fancy equipment, no complicated prep, just real food that works wherever you are.
Ingredients
To Roast Cauliflower Florets & Chickpeas
1 fresh cauliflower head
1 can of organic chickpeas
1 tbsp sweet chilli sauce
1 tbsp soy sauce (for a gluten-free recipe, read the label for allergens on the bottle)
1 tbsp garlic-salt
1 tsp sweet Hungarian paprika
To Make the Tahini Base
3 tbsps raw tahini (sesame butter)
1/2 lemon
2 garlic cloves
2 tbsps vegan plain yogurt -or- vegan sour cream (for a nut-free yogurt/sour cream, make sure to choose one that's free of this allergen)
2 tsps fine salt
Instructions
Cut the cauliflower into small, evenly sized florets. Drain and rinse the chickpeas, then pat them dry with a clean towel so they brown well in the pan.
Heat a large nonstick or cast-iron frying pan over medium-high heat and add a generous drizzle of olive oil.
Add the cauliflower florets to the hot pan, and add the sweet chilli and soy sauce.
Cook on medium heat for about 10 minutes, stirring occasionally, until they begin to soften and pick up some golden color.
Add the chickpeas to the pan and continue cooking for another 5 minutes, letting everything get golden and lightly crisped. Stir only occasionally so the chickpeas and cauliflower have time to brown.
Once everything looks nicely seared, add the garlic salt and sweet Hungarian paprika. Stir well to coat evenly and cook for another 2–3 minutes until the seasoning caramelizes slightly and everything is glossy and flavorful. Turn off the heat.
Meanwhile, in a small bowl, whisk together the raw tahini, the juice of half a lemon, the minced garlic cloves, vegan plain yogurt (or vegan sour cream), and 2 teaspoons of fine salt. Add a small splash of cold water if needed to loosen the texture. Whisk until smooth and creamy.
To serve, spread the tahini mixture on a plate or shallow bowl, then pile the hot cauliflower and chickpeas over the top. Finish with a drizzle of olive oil or a sprinkle of herbs if you’re feeling extra. I love adding chopped red onion, and small avocado chunks to freshen up the dish.
It’s great warm or at room temp—perfect with warm flatbread, tucked into a wrap, or eaten straight from the pan.
Notes
For a soy-free or nut-free option, choose sour cream that is free of these. There is a good number of plant-based options out there, made either soy-free or nut-free.
For a dish that is BOTH soy- and nut-free, simply add water instead of sour cream.
The Latest Bite
No-Bake Pistachio Ice Cream Cake
I love ice-cream cakes, and it is so hard to find vegan ones in stores, so I knew at some point I'd want to try and whip a recipe up, but one thing that's always a factor for me is whether or not it'll be a time-consuming project or not. If I need to use my mixer, food processor or oven, it means I need to plan for more dishes and more time spent on this, and that's where I sometimes hold off on exploring and developing new recipes. I was not only aiming for an easy-to-make recipe here, but also one that requires very few ingredients and as allergen-friendly as possible. This makes it a store-in-the-freezer dessert for when I have unexpected guests, or when we are on the road and want an indulgent treat.
Made primarily from raw pistachio butter, coconut cream and almond flour, this easy no-bake cake is elemental and holds texture and flavor impressively. Compliments are guaranteed!