Roasted Cauliflower and Chickpeas with Minted Yogurt

Name: Roasted Cauliflower and Chickpeas with Minted Yogurt
Total time: 30 min
Yield: 4 servings
Ingredients: cooking spray; 1 medium head cauliflower; 15 oz can chickpeas; 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

User Reviews

5.0

12 reviews

Excellent

Total Time
30 mins
Servings
4 servings
Calories
200 kcal
Course
Side Dish
Cuisine
American

Roasted Cauliflower and Chickpeas with Minted Yogurt

Iris Warren

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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.

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Ingredients

Servings

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

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Instructions

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, 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.

Nutrition Information

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Serving 11/4 cups Calories 200kcal (10%) Carbohydrates 27g (9%) Protein 11g (22%) Fat 6g (9%) Saturated Fat 1g (5%) Sodium 79mg (3%) Fiber 8g (32%) Sugar 3g (6%)