Cauliflower Chickpeas

This dish is a good source of Protein, Vitamin A, Vitamin B6 and Phosphorus, and a very good source of Dietary Fiber, Vitamin C, Vitamin K, Folate and Manganese.

Cauliflower Chickpeas Recipe by DAREBEE
INGREDIENTS 8oz (240g) cauliflower
8oz (240g) broccoli
8oz (240g) cooked chickpeas
Makes 2 portions 260 Calories per portion
Protein 16g
Carbohydrates 47g
Fat 4g
Fiber 16g
Level UpAdd 1 tablespoon of balsamic vinegar and 1 teaspoon of sesame seeds.


1Cut cauliflower and broccoli into bite-sized florets. Arrange them in a single layer on a baking tray lined with baking paper. Add chickpeas.

2Roast in the oven at 392°F (200°C) for 15 minutes or until the tops of the florets begin to brown. Serve with tahini sauce.


  • You can use canned chickpeas. Open the can and drain it of liquid. An 16oz can yields 8oz (240g) of chickpeas when drained.
  • Broccoli is optional in this recipe. Add any vegetables you prefer or have on hand like carrots, zucchini, onions or bell peppers.
Cauliflower Chickpeas Recipe by DAREBEE
Cauliflower Chickpeas Recipe by DAREBEE