Roasted Broccoli, Cauliflower, and Chickpeas (Easy and Healthy Dinner recipe)

Table of contents:

How to Cook Roasted Broccoli, Cauliflower, and Chickpeas

Ingredients

• 1 medium cauliflower, cut into florets
• 1 medium Broccoli cut into florets
• 1 can (15 oz) Organic Chickpeas, drained and rinsed
• Extra Virgin Olive Oil
• 1 tsp Ground Cumin
• 1 tsp ground coriander (optional)
• 1 tsp Garlic Powder
• 1 tsp smoked paprika (we love Spanish La Vera Smoked Paprika)
• 1 tsp turmeric
• Salt and black pepper (to taste)
• Dried cranberries
• 2-3 Tbsp toasted pine nuts or toasted almonds 
• 2 tbsp fresh parsley (for garnish)

For the Yogurt and Lemon Dressing 

• 1 small tub of natural yogurt (5oz. / 150g)
• 2-3 Tbsp extra virgin olive oil
• 1 garlic clove, minced (optional)
• Juice from 1 medium lemon
• Salt and cracked black pepper (to taste)

Equipment

• Parchment paper
• Large baking sheet
• Oven
• Cooking tongs
• Chef Knife
• Wooden Cutting Board
• Garlic Press (optional)
• Small mixing bowl
• Whisk or fork

Step-by-Step Cooking Instructions 

• Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
• Add the prepared broccoli, cauliflower, and chickpeas to the baking tray, be careful not to overcrowd the tray.
• Cover the cauliflower and Broccoli florets and chickpeas with cumin, smoked paprika, turmeric, salt, and black pepper. Add a splash of olive oil and gently toss ingredients until evenly coated.
• Roast for 25-30 minutes, tossing halfway through, until the cauliflower and broccoli is slightly crispy.
• While the veg roast, lightly toast some almonds or pine nuts in a dry skillet on medium-high heat. This should take around 5 minutes. Be careful not to burn them or they will go black, remove from the heat when they are light golden brown.
• Remove the veg from the oven and transfer to small serving bowls. 
• Garnish with dried cranberries, and toasted almonds, and top with a little freshly chopped parsley. 

To Make the Tangy Yogurt Dressing

• Combine the olive oil and lemon juice and mix for around 30 seconds until it begins to emulsify. 
• Add the yogurt and minced garlic and season to taste. 
• Mix well until combined, and drizzle over the roasted broccoli and cauliflower bowls.

Cooking Tips and FAQs: 

• Don’t overcrowd the pan: Aim for an even layer of veg and chickpeas over the baking sheet. If need be, use two trays. 
• Ensure you get an even coating of the spices on the veg. We found the best way to do this is to lightly toss the chickpeas, broccoli, and cauliflower by hand. 
• Toast the pine nuts or almonds: Warm, lightly toasted pine nuts or almonds really create a lovely aroma and add a little texture and crunch to this recipe. If you don’t like almonds, crushed and lightly toasted cashew nuts will also work well. 
• Make it Vegan: Sub out the Greek yogurt for tahini to create a healthy dressing that’s vegan-friendly.

Serving Suggestions

Roasted Broccoli, Cauliflower, and Chickpeas is great on their own and are a healthy and nutritious meal option. It simply oozes with Mediterranean flavors and there’s really no need to add more than a little garnishing and the tasty dressing. 

Of course, it can also be served as a side dish with your favorite meat or seafood dish. 

Here are a few of our favorite main meal suggestions 👍

• One Pan Chicken and Potatoes with Lemon and Thyme
• Spicy Mediterranean Chicken Thighs
• Spicy Paprika Chicken Thighs
• One-Pot Italian Chicken Thighs
• How to Make Chicken for Weight Loss – Grilled Lemon Herb Chicken Recipe

Nutrition Facts

Roasted Broccoli, Cauliflower, and Chickpeas

Byron

Roasted Broccoli, Cauliflower, and Chickpeas is a healthy and colorful recipe with plenty of flavor. Delicious as a side, or great as a vegetarian main meal!

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Prep Time 6 minutes mins

Cook Time 25 minutes mins

Total Time 31 minutes mins

Course Main Course, Side Dish, vegetarian

Cuisine Mediterranean

Servings 4 Main

Calories 212 kcal

Equipment

• Parchment paper
• Large baking sheet
• Oven
• Cooking tongs
• Chef Knife
• Wooden Cutting Board
• Garlic Press (optional)
• Small mixing bowl
• Whisk or fork

Ingredients

  

• 1 medium cauliflower cut into florets
• 1 medium Broccoli cut into florets
• 1 can 15 oz Organic Chickpeas, drained and rinsed
• Extra Virgin Olive Oil
• 1 tsp Ground Cumin
• 1 tsp ground coriander optional
• 1 tsp Garlic Powder
• 1 tsp smoked paprika we love Spanish La Vera Smoked Paprika
• 1 tsp turmeric
• Salt and black pepper to taste
• Dried cranberries
• 2-3 Tbsp toasted pine nuts or toasted almonds
• 2 tbsp fresh parsley for garnish

For the Yogurt and Lemon Dressing

• 1 small tub of natural yogurt 5oz. / 150g
• 2-3 Tbsp extra virgin olive oil
• 1 garlic clove minced (optional)
• Juice from 1 medium lemon
• Salt and cracked black pepper to taste

Instructions

 

• Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
• Add the prepared broccoli, cauliflower, and chickpeas to the baking tray, be careful not to overcrowd the tray.
  1 medium cauliflower, 1 medium Broccoli cut into florets, 1 can
• Cover the cauliflower and Broccoli florets and chickpeas with cumin, garlic powder, smoked paprika, turmeric, salt, and black pepper. Add a splash of olive oil and gently toss ingredients until evenly coated.
  1 tsp Ground Cumin, 1 tsp ground coriander, 1 tsp Garlic Powder, 1 tsp smoked paprika, 1 tsp turmeric, Salt and black pepper, Extra Virgin Olive Oil
• Roast for 25-30 minutes, tossing halfway through, until the cauliflower and broccoli is slightly crispy.
• While the veg roast, lightly toast some almonds or pine nuts in a dry skillet on medium-high heat. This should take around 5 minutes. Be careful not to burn them or they will go black, remove from the heat when they are light golden brown.
  2-3 Tbsp toasted pine nuts or toasted almonds
• Remove the veg from the oven and transfer to small serving bowls.
• Garnish with dried cranberries, and toasted almonds, and top with a little freshly chopped parsley.
  Dried cranberries, 2 tbsp fresh parsley

To make the Tangy Yogurt dressing

• Combine the olive oil and lemon juice and mix for around 30 seconds until it begins to emulsify.
  2-3 Tbsp extra virgin olive oil, Juice from 1 medium lemon
• Add the yogurt and minced garlic and season to taste.
  1 small tub of natural yogurt, 1 garlic clove, Salt and cracked black pepper
• Mix well until combined, and drizzle over the roasted broccoli and cauliflower bowls.

Video

Notes

Cooking Tips: 

Don’t overcrowd the pan: Aim for an even layer of veg and chickpeas over the baking sheet. If need be, use two trays. 

Ensure you get an even coating of the spices on the veg. We found the best way to do this is to lightly toss the chickpeas, broccoli, and cauliflower by hand. 

Toast the pine nuts or almonds: Warm, lightly toasted pine nuts or almonds really create a lovely aroma and add a little texture and crunch to this recipe. If you don’t like almonds, crushed and lightly toasted cashew nuts will also work well. 

Make it Vegan: Sub out the Greek yogurt for tahini to create a healthy dressing that’s vegan-friendly.

Keyword 30-minute meal, baked vegetables, Broccoli, Cauliflower, chickpeas, healthy, High fiber, low calories, one pan, one pan recipe, Roasted chickpeas, Roasted vegetables, vegetables, Vegetarian

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