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Baked Harissa Cauliflower and Chickpea Traybake with Tahini Lemon Drizzle

This roasted dish pairs cauliflower florets with chickpeas, harissa paste and tahini. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner
Easy
Balanced High satiety Vegan Vegetarian Gluten free Heart friendly
300 kcal 2000 kcal
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Estimated macros per portion

26 g Protein
71 g Carbohydrates
34 g Fat
23 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 280g cauliflower florets 70 kcal
  • 170g chickpeas (cooked, drained) 279 kcal
  • 16g olive oil 141 kcal
  • 18g harissa paste 29 kcal
  • 22g tahini 131 kcal
  • 15g lemon juice 5 kcal
  • 6g garlic 9 kcal
  • 2g salt 0 kcal
  • 1g black pepper 3 kcal

Cooking instructions

  1. Preheat oven to 220 C. Line a baking tray.
  2. cauliflower floretschickpeas (cookedolive oilharissa pastesaltblack pepper
    Toss cauliflower and chickpeas with olive oil, harissa paste, salt, and pepper. Spread out on the tray.
  3. cauliflower florets
    Roast 20-25 minutes, turning once, until cauliflower is browned and tender.
  4. tahinilemon juicesalt
    Whisk tahini with lemon juice and 2-3 tbsp water to make a pourable drizzle. Season with a pinch of salt.
  5. tahinilemon juice
    Serve the traybake topped with the tahini lemon drizzle.

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