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.
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.
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.
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.
Toss the cauliflower, chickpeas, and red onion in olive oil and the seasonings.
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.
Combine the ingredients for the tahini sauce in a high-powered blender or food processor.
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.
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.
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.
Spiced Cauliflower and Chickpeas Sheet Pan Meal
- Food processor or high-powered blender (optional)
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
- 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).
- 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.