- Prep15 mins
Tamara Green and Sarah Grossman
Chickpeas are high in protein and B vitamins, which help support healthy neurotransmitters and a good mood. We love the yogurt here because it’s an easy way to incorporate probiotics into a savory meal, so they can strengthen your gut to keep you feeling healthy and uplifted.
+ Blood Sugar Balancer
+ Colorful + Fermented
+ Fiber-Rich + Prebiotic
+ Protein-Powered
Excerpted from Good Food, Good Mood by Tamara Green and Sarah Grossman. Copyright © 2023 Tamara Green and Sarah Grossman. Photographs by Daniel Alexander Skwarna. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
Crispy Chickpeas and Cauliflower over Lemony Tahini Yogurt
- Prep15 mins
Ingredients
- 1 can (19 oz) chickpeas, drained and rinsed, or 1 3/4 cups cooked chickpeas
- 1 small cauliflower, cut in small florets (about 4 cups)
- 2 Tbsp extra virgin olive oil
- 3/4 tsp garlic powder
- 3/4 tsp sumac
- 2 tsp balsamic vinegar
- 1/2 tsp sea salt
- Pinch of pepper
- 1/2 cup plain Greek yogurt or dairy-free yogurt
- 1 Tbsp freshly squeezed lemon juice
- 1 Tbsp tahini
- 1/4 tsp sumac
- 1/4 tsp sea salt
- Pinch of pepper
- Squeeze of lemon
- Drizzle of extra virgin olive oil
- Handful of fresh cilantro or parsley, chopped
Directions
01
Preheat the oven to 400°F and line a baking sheet with parchment paper.
02
Roast the Chickpeas and Cauliflower
- Place the chickpeas and cauliflower on the baking sheet and toss together with the oil, garlic powder, sumac, vinegar, salt, and pepper. Mix everything to evenly coat the chickpeas and cauliflower. Spread the chickpeas and cauliflower evenly on the sheet, so everything can get crisp.
- Roast for 25–30 minutes. Remove from the oven and give everything a good stir. The chickpeas should be crisp, and the cauliflower will be getting crisp and golden. If the cauliflower isn’t browned enough, put it back in the oven for another 5 minutes.
03
Make the Lemony Tahini Yogurt
- In a small bowl, stir together the yogurt, lemon juice, tahini, sumac, salt, and pepper. Spread the lemony tahini yogurt on a serving platter or large plate.
- Place the roasted chickpeas and cauliflower on top of the lemony tahini yogurt. Finish with a squeeze of lemon, a drizzle of oil, and a sprinkle of cilantro.
- If you’re not eating right away or want to save leftovers, spread only the portions of chickpeas and cauliflower to be eaten over a small scoop of the lemony tahini yogurt. Store the leftover sauce and the chickpea mixture in separate airtight containers in the fridge for up to 4 days.
