Roasted Chickpeas with Cauliflower and Potato in Spiced Tahini Dressing
A hearty vegan dish featuring roasted chickpeas, cauliflower, and potatoes tossed in flavorful spices and served with a creamy tahini dressing.
This comforting vegan recipe combines roasted chickpeas, tender cauliflower florets, and golden potatoes, all seasoned with a bold blend of spices. The dish is completed with a zesty, creamy tahini dressing infused with vegan yogurt, lemony pickle juice, and a touch of chili sauce. Perfect as a hearty main or a vibrant side, it’s satisfying, nutritious, and ideal for meal prep.
Ingredients
Nutritional Information
- Calories: 410
- Total Fat: 18g
- Saturated Fat: 2.5g
- Cholesterol: 0mg
- Sodium: 410mg
- Total Carbohydrates: 48g
- Dietary Fiber: 9g
- Sugars: 6g
- Protein: 14g
Directions
1. Preheat
The oven to 200°C (400°F) and line a baking sheet with parchment paper.
2. Prepare the vegetables
In a large bowl or directly on the baking tray, combine chickpeas, cauliflower florets, and potatoes. Drizzle with olive oil and sprinkle all the roasting spices evenly. Toss until well coated.
3. Roast
Roast in the oven for 45–60 minutes, stirring halfway through, until the potatoes are tender and the cauliflower is crispy and golden.
4. Make the dressing
While the vegetables are roasting, combine all dressing ingredients in a bowl. Add water one tablespoon at a time until the desired thickness is achieved.
5. To serve
Spread the dressing on a plate and top with the roasted vegetables.
6. Garnish
Garnish with freshly chopped parsley and a drizzle of chili oil if desired.
7. Enjoy immediately
Enjoy immediately or store vegetables and dressing separately in the fridge for up to 4 days.
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