Lemon & Spice Roasted Chickpeas & Cauliflower

Lemon & Spice Roasted Chickpeas & Cauliflower

Cauliflower and chickpeas make a delicious and nutritious pair. We’ve added a spice mix inspired by classic Indian dishes, along with the bright, tangy touch of lemon.
Course Main Course, Main Dish, Side Dish
Cuisine American, Indian


  • 1 head cauliflower
  • 2 cups cooked chickpeas
  • 2 teaspoons coriander powder
  • 2 teaspoons garam masala
  • 1 tablespoon ginger minced
  • 1 tablespoon garlic minced
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon paprika
  • 2 lemons zest & juice
  • 1/4 cup neutral oil
  • Salt to taste


  • Preheat the oven to 400 °F and line a baking sheet with parchment paper.
  • Trim the cauliflower and separate it into smaller florets.
  • Measure the coriander, garam masala, turmeric and paprika in a small bowl. Stir together to blend.
  • In a second bowl, whisk together the lemon juice and oil. Add the lemon zest, and then the spice mix.
  • Add the cauliflower florets to a large bowl, and drizzle with about half of the lemon spice mix. Toss to coat.
  • Place on the baking sheet.
  • Do the same with the chickpeas, stirring to coat with the lemon mixture.
  • Place on the baking sheet.
  • Roast in the oven for about 40 minutes, turning as the veggies brown. Use any leftover sauce mix to drizzle over the cauliflower and chickpeas as they cook.
  • When they’re ready, they’ll be tender, browned, and full of flavor.


*If you’re using canned chickpeas, be sure to drain and rinse them before adding them to the recipe.
*Neutral oils include safflower, canola and peanut.
Keyword Lemons, vegan
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