Roasted Cauliflower and Chickpeas with Minted Yogurt

Roasted Cauliflower and Chickpeas with Minted Yogurt

Have you ever tried to sauté chickpeas? If not, don’t. I have and it is pretty scary. The chickpeas are full of moisture so they will pop out of the pan and hit you. Roasting them is another story.

I tested a recipe for Indian-Spiced Nachos at Bon Appétit last year. They were so decadent and full of so many great flavors but not healthy at all. On of the toppings was a mix of roasted curried potatoes and chickpeas. I couldn’t stop snacking on them. They almost didn’t make it on to the finished dish I had to present to the editors.

In an effort to still enjoy the flavors yet lighten things up a bit, I decided to create this roasted cauliflower and chickpea dish with minty yogurt. It’s great for lunch or as a side dish with dinner. I added a touch of sugar to the yogurt because I think the sweetness balances out the flavors. The lemon zest and mint really brighten things up and I like the contrast between the cold yogurt and the warm cauliflower and chickpeas. I hope you like it too!

Roasted Cauliflower and Chickpeas with Minted Yogurt

Guest author Jackie Ourman, who writes at CAFE Celiac & Allergy Friendly Epicurian. I tested these out myself while taking the photos and we LOVED this recipe although I added some fresh garlic! Visit her site for more gluten-free recipes.

Roasted Cauliflower and Chickpeas with Minted Yogurt
Servings: 4 • Serving Size: 1/4 • Points+: 5 pts • Smart Points: 4
Calories: 200 • Fat: 6 • Saturated Fat: 1  Carbs: 27 g • Fiber: 8 • Protein: 11 g • Sugar: 3 g
Sodium: 79 mg • Cholesterol: 0 mg


  • cooking spray
  • 1 medium head cauliflower, cut into bite-sized florets, about 6 cups
  • 15 oz can chickpeas, drained
  • 1 ½ tbsp olive oil
  • 1 tsp curry powder
  • kosher salt and pepper to taste
  • ½ cup nonfat Greek yogurt
  • 2 tbsp chopped fresh mint
  • ½ tsp sugar
  • ½ tsp lemon zest


Heat oven to 425 degrees Fahrenheit, line a baking sheet with foil and spray with cooking spray. In a large bowl, toss cauliflower florets, drained chickpeas, olive oil, curry powder, salt and pepper together and spread on baking sheet. Roast in oven, 25-30 minutes, tossing halfway through, until golden brown.

Meanwhile, mix yogurt, mint, sugar and lemon zest together. Add kosher salt and pepper, to taste.

To serve, divide yogurt and spread on the bottom of each plate, top with roasted cauliflower and chickpeas.

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10 December 2015 | 5:12 pm – Source:


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