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    Home » Recipes » Vegan

    Cauliflower and Chickpeas Sheet Pan Meal

    Published: Jan 25, 2024 by Lizzie Streit, MS, RDN · This post may contain affiliate links · 7 Comments

    44 shares
    Jump to Recipe Print
    cauliflower, chickpeas, and tahini sauce on a plate and ingredients with a text box
    cauliflower chickpea sheet pan meal on a plate with text box for recipe title

    In this healthy vegan meal, roasted cauliflower and chickpeas are seasoned with cumin, cinnamon, garlic powder, and turmeric. Then, they’re paired with red onion and raisins and served with cucumber and a mint tahini sauce that’s packed with flavor. It’s such a delicious and convenient dinner that’s all cooked on one sheet pan.

    roasted cauliflower and chickpeas with tahini sauce on a plate on a counter

    You guys. This meal is REALLY good. And I’m not just saying that! It’s one of those super satisfying recipes that leverages the spice cabinet and uses other simple ingredients to produce the most delicious result. Plus, it’s all plant-based and vegan.

    You’ll roast everything on a sheet pan, add some raisins at the end, and whip up the tahini sauce while your oven does most of the work. The warm spices on the cauliflower and chickpeas pair really well with the little bit of sweetness from raisins and refreshing hints of mint and lemon in the sauce. I’m drooling just thinking about it.

    Plus, if you don’t have time to make the sauce, you can totally serve everything with hummus and call it a day. Dinner. Is. Served.

    Jump to:
    • Ingredients and Substitutions
    • Instructions
    • Storage and Reheating
    • Serving
    • More Sheet Pan Meals
    • 📖 Recipe
    • 💬 Comments
    cauliflower, mint, onion, chickpeas, lemon, tahini, maple syrup, raisins, and spices

    Ingredients and Substitutions

    • Cauliflower: Use bagged florets to save time if you don’t want to slice up a head of cauliflower.
    • Chickpeas: You’ll need a 15-ounce can of chickpeas or about 2 cups of cooked chickpeas. Feel free to substitute white beans if that’s what you have on hand.
    • Red onion: I love how onion pairs with these spiced cauliflower and chickpeas. Use a shallot, white, or yellow onion instead if needed.
    • Spices: A mix of cumin, cinnamon, garlic powder, and turmeric is so tasty, but you can substitute or add more seasonings depending on what you want or have. Chili powder, smoked paprika, and/or curry powder would be tasty.
    • Raisins: Swap in another dried fruit, like cranberries, cherries, dates, or apricots.
    • Tahini: This is the base of the sauce, but you can also use pre-made hummus if you don’t want to make a homemade sauce. I really like using Soom Tahini.
    • Mint: Feel free to substitute parsley or basil.
    • Lemon: Apple cider or white wine vinegar or lime or orange juice could work if you need a swap.
    • Maple syrup: Honey is an easy substitute if you don’t need the dish to be vegan.

    Instructions

    The full recipe card for this cauliflower and chickpeas sheet pan meal is at the bottom of the post. Here’s a preview of the easy steps.

    cauliflower, chickpeas, and red onions tossed with seasonings in a bowl

    Toss the cauliflower, chickpeas, and red onion in olive oil and the seasonings.

    cauliflower, chickpeas, red onion, and raisins on a sheet pan after being roasted

    Spread the veggies out on a lined half sheet pan. Roast for about 30 to 35 minutes until the cauliflower is tender and the chickpeas are slightly crispy. Stir in the raisins before serving.

    mint, tahini, maple syrup, garlic, and lemon juice in a blender

    Combine the ingredients for the tahini sauce in a high-powered blender or food processor.

    mint tahini sauce after being blended in a high-powered blender on a counter

    Blend until well-combined. You can also do this step by hand by chopping the mint yourself and then whisking together the ingredients.

    Storage and Reheating

    Leftover cauliflower and chickpeas will keep in an airtight container in the fridge for 3 to 5 days. Reheat in the microwave until warmed through. Store the tahini sauce in a separate container.

    Serving

    I love to serve this meal with diced cucumbers. You can also add shredded chicken or cheese, such as a crumbled feta, fried halloumi, or goat cheese. My Vegan Crispy Panko Tofu would be a great addition too.

    cauliflower, chickpeas, onions, and raisins paired with tahini sauce on a plate

    More Sheet Pan Meals

    • Sheet Pan Gnocchi with Asparagus
    • Sheet Pan Delicata Squash and Chicken
    • Honey Mustard Brussels Sprouts and Chickpea Bowls
    • Spicy Peanut Tofu Buddha Bowl
    • Sheet Pan Gnocchi and Brussels Sprouts

    I’d love to hear how you like this recipe! Rate/review using the stars on the recipe card or in the comments, and follow the Veg World on YouTube, Instagram, Facebook, and Pinterest. Looking for something totally different? Browse the recipe library.

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    roasted cauliflower and chickpeas with tahini sauce on a plate on a counter

    Spiced Cauliflower and Chickpeas Sheet Pan Meal

    Roasted veggies and garbanzo beans are seasoned with warm spices and paired with a refreshing mint tahini sauce. This vegan meal makes the most delicious dinner!
    5 from 5 votes
    Print Pin Rate
    Prep Time: 25 minutes mins
    Cook Time: 35 minutes mins
    Total Time: 1 hour hr
    Servings: 3 2-cup servings
    Calories: 521kcal
    Author: Lizzie Streit, MS, RDN

    Equipment

    • Food processor or high-powered blender (optional)

    Ingredients 

    Veggies and chickpeas

    • 6 cups cauliflower florets - from 1 medium head
    • 1 red onion - sliced into ½-inch half-moons
    • 1 15-ounce can chickpeas - drained and rinsed
    • 2 tablespoons extra virgin olive oil
    • 1 teaspoon ground cumin
    • ½ teaspoon ground cinnamon
    • ½ teaspoon ground turmeric
    • ½ teaspoon garlic powder
    • ½ teaspoon kosher salt
    • ¼ teaspoon freshly ground black pepper
    • ¼ cup raisins
    • 1 cup diced cucumber - for serving; from about 1 small cucumber

    Mint tahini sauce

    • 6 tablespoons tahini
    • ¾ cup fresh mint leaves
    • 1 clove garlic - minced
    • 1 lemon - juiced, about 3 to 4 tablespoons
    • 2 teaspoons maple syrup
    • 3 tablespoons water - more if needed
    • ¼ teaspoon kosher salt

    Instructions

    • Preheat the oven to 400 degrees F. Line a large baking sheet (preferably a half sheet pan) with parchment paper or a silicone mat.
    • In a large bowl, combine the cauliflower florets, sliced onion, and chickpeas. Toss with olive oil, cumin, cinnamon, turmeric, garlic powder, salt, and pepper.
    • Spread the veggies and chickpeas out into a single layer on the lined baking sheet. Bake for 30 to 35 minutes until the cauliflower is tender and the chickpeas are slightly crispy. Stir the raisins onto the pan after removing it from the oven.
    • In the meantime, prepare the mint tahini sauce. The quickest way is to combine all the ingredients in a high-powered blender or food processor. Blend or pulse on low to medium, adding some dashes of water as needed, until the sauce is well-combined and the mint is chopped. Alternatively, you can chop the mint and whisk everything together by hand. Thin with water as desired.
    • Serve the roasted veggies and chickpeas with a the sauce and diced cucumbers. Enjoy!
    • Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post).

    Notes

    • Store leftovers in an airtight container in the fridge for 3 to 5 days. Keep the tahini sauce and veggies in separate containers. Reheat in the microwave until warmed through or enjoy cold.
    • Possible additions include shredded chicken, cheese (like crumbled feta, fried halloumi, or goat cheese), or tofu.

    Nutrition

    Serving: 2cups | Calories: 521kcal | Carbohydrates: 56g | Protein: 18g | Fat: 29g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 14g | Sodium: 723mg | Potassium: 1272mg | Fiber: 15g | Sugar: 9g | Vitamin A: 563IU | Vitamin C: 111mg | Calcium: 201mg | Iron: 6mg
    Did you make this recipe?Tag @vegworld_recipes and follow me today!

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    44 shares

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    Comments

      5 from 5 votes (1 rating without comment)

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    1. Celeste Taber

      April 13, 2024 at 6:07 pm

      5 stars
      Wonderful aroma and taste! I didn’t have fresh mint so put a dash of dill, basil, tarragon. Used dried cranberries instead of raisins. Used only 2 T of water. Turned out great with wonderful flavors

      Reply
      • Lizzie Streit, MS, RDN

        April 14, 2024 at 10:51 am

        Hi Celeste, I’m so glad to hear you enjoyed the recipe! It sounds like you made some wonderful additions. Thanks so much for your review!

        Reply
    2. Renee Tanner

      February 04, 2024 at 8:33 pm

      5 stars
      I made this as directed and it is perfection!!! The flavor combinations are awesome. Thank you!

      Reply
      • Lizzie Streit, MS, RDN

        February 05, 2024 at 9:42 am

        Hi Renee, yay! I’m so happy you enjoyed this recipe! I love this one too. Thanks for your review.

        Reply
    3. Beth Ellis

      February 02, 2024 at 6:03 pm

      5 stars
      Loved this recipe! Delightfully balanced flavors and textures. Will make it again.

      Reply
      • Lizzie Streit, MS, RDN

        February 05, 2024 at 9:42 am

        Hi Beth, that’s great to hear! I’m so glad you enjoyed it.

        Reply
    4. Sous Chef Will

      January 26, 2024 at 1:51 pm

      5 stars
      This was truly outstanding. I couldn’t believe just how good it was

      Reply

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