middle-eastern

Cauliflower Tahini Traybake with Chickpeas

Name: Cauliflower Tahini Traybake with Chickpeas
Yield: 1 serving
Cuisine: middle-eastern
Ingredients: 278 g cauliflower florets; 122 g cooked chickpeas (drained); 19 g olive oil; 30 g tahini; 22 g lemon juice; 5 g garlic (minced); 2 g ground cumin; 2 g paprika; 9 g fresh parsley; 39 g water; 2 g salt

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

Lunch Dinner

Easy

Balanced High satiety Heart friendly Vegetarian Vegan Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

23 g Protein

59 g Carbohydrates

40 g Fat

20 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

278g cauliflower florets 70 kcal
122g cooked chickpeas (drained) 200 kcal
19g olive oil 168 kcal
30g tahini 179 kcal
22g lemon juice 7 kcal
5g garlic (minced) 7 kcal
2g ground cumin 8 kcal
2g paprika 6 kcal
9g fresh parsley 3 kcal
39g water 0 kcal
2g salt 0 kcal

Cooking instructions

Heat oven to 425 F (220 C). Line a tray.
cauliflower floretscooked chickpeas (drained)olive oilground cuminpaprikasalt
Toss cauliflower and chickpeas with olive oil, cumin, paprika, and salt. Spread evenly on the tray.
cauliflower florets
Roast 22-25 minutes, stirring once, until cauliflower is deeply browned.
tahinilemon juicegarlic (minced)water
Whisk tahini with lemon juice, garlic, and water until smooth and drizzleable.
tahinifresh parsley
Drizzle tahini sauce over the hot traybake and sprinkle with parsley.
lemon juice
Serve warm; add extra lemon to taste if desired.