Serves 2
35 mins
Easy
3 servings of vegetables in this dish + protein from the chickpeas and yoghurt - this plant-forward Mediterranean dish makes eating legumes easy and delicious.
Mediterranean
Summer, Autumn, Winter, Spring
Lunch, Dinner
1.
Start by draining the chickpeas and rinsing them. Lay the chickpeas flat on a paper towel for 10 minutes and pat dry.
2.
For the tzatziki: grate the cucumber and use either a muslin cloth or a teatowel, to wring out the excess water in the cucumber.
3.
Add the cucumber to a bowl with Greek yoghurt, lemon juice, a little salt and a drizzle of olive oil.
4.
In another mixing bowl, break up the cauliflower into small florets and add the chickpeas.
5.
Add the olive oil, harissa spice, sesame seeds and a pinch of salt and mix well to coat the vegetables with olive oil and spices.
6.
Add the cauliflower and chickpeas to a lined baking tray and bake for 25 minutes.
7.
Prepare a bowl with the tzatziki on the bottom, then add the roasted cauliflower and chickpeas, and finally top with chopped fresh herbs.
If you don't have Greek yoghurt, natural yoghurt is a good alternative. This dish provides half the recommended daily amount of fibre in one meal - chickpeas are a legume that provides wonderful gut microbiome diversity as well as plant-based protein.
Delicious
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