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Easy Chickpea and Cauliflower bowl with Moroccan spices and a mint cilantro herb sauce. This bowl is delicious, springy, zesty and comes together within minutes. 

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Moroccan Chickpea Cauliflower Bowl with Herb sauce | Vegan Richa

 

Prep the cauliflower and put it in the oven. Spice up the chickpeas. Get the greens and veggies ready. Make the mint cilantro herb sauce. Layer up the bowl as you wish. Drizzle herb sauce. Add some non dairy yogurt to balance out the spices if you wish. and serve. 

Use all mint or all cilantro if you have a problem with either of the 2 herbs. Add any roasted veggies to the bowl for variation. The time is mainly to collect the ingredients and spices, chop them up and get going. Active time after that is 15 minutes. You can make the herb sauce and keep it ready to throw over roasted veggies or chickpeas. 

This bowl will definitely help finish up all those chickpeas you have been saving after the chickpea brine train ๐Ÿ˜‰

Moroccan Chickpea Cauliflower Bowl with Herb sauce | Vegan Richa

More Chickpea recipes from the blog

Bake the cauliflower, spice up the chickpeas. Layer up with greens, tomatoes and other juicy veggies. 

Moroccan Chickpea Cauliflower Bowl with Herb sauce | Vegan Richa

Drizzle generously with herb sauce and some non dairy yogurt (optional)

Moroccan Chickpea Cauliflower Bowl with Herb sauce | Vegan Richa

Moroccan Chickpea Cauliflower Bowl with Herb sauce.

5 from 7 votes
By: Vegan Richa
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
Servings: 3
Course: Bowl
Moroccan Chickpea Cauliflower Bowl with herb sauce. Easy weekday meal with moroccan spiced chickpeas, Crisp Cumin Baked Cauliflower, minty zesty herb sauce. Vegan Gluten-free Soy-free Recipe
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Ingredients 
 

For the cauliflower:

  • 1 tsp cumin seeds
  • 1 head of cauliflower
  • 2 tsp oil
  • 1/2 tsp salt
  • 1/2 tsp cayenne
  • 1/4 to 1/2 tsp garlic granules
  • 2 tablespoons breadcrumbs, optional

For the chickpeas:

  • 15 oz can chickpeas, or 1.5 cups cooked
  • 1 tsp oil
  • 1/2 or more salt, depending on if the chickpeas were salted
  • 3/4 tsp cumin powder
  • 1/4 to 1/2 tsp cayenne
  • 1/2 tsp paprika
  • 1/4 tsp garlic granules
  • 1/4 tsp cinnamon
  • 1/2 tsp lime juice

Mint Cilantro Herb sauce:

  • 1/2 cup mint
  • 1/4 cup cilantro or use more mint
  • 1 tsp olive oil
  • 1 to 2 tsp lime juice
  • 2 to 4 tablespoons water
  • 1/4 tsp cumin powder
  • 1 clove of garlic
  • 1/4 tsp salt
  • 1/4 tsp sugar or maple

For the bowl:

  • Spinach, greens, tomatoes, 2 tbsp non dairy yogurt (optional) etc
  • slivered almonds and pepper flakes for garnish

Instructions 

  • Toast the cumin seeds on a skillet over medium heat until fragrant. about 2 minutes. Grind into a coarse powder. Toss the cauliflower florets in oil or spray oil to coat all the florets. Rub a little with your hands to coat. Add salt, cumin and the spices and mix well to coat. Add breadcrumbs if using and toss. Place on baking sheet and bake at 425 degrees F / 220ยบc for 25 to 30 minutes.
  • Add chickpeas and all the ingredients except lime juice in a skillet. Cook over medium heat for 3 to 4 minutes. Add lime juice and toss.
  • Make the herb sauce: Blend everything until well combined. taste and adjust salt and sweet. (Use all mint or all cilantro if you have an issue with one of them).
  • Arrange the roasted cauliflower, spiced chickpeas, greens and veggies. Drizzle the herb sauce. Drizzle non dairy yogurt if using. Add red pepper flakes, slivered almonds. Serve.

Notes

Nutritional values based on one serving

Nutrition

Calories: 251kcal, Carbohydrates: 33g, Protein: 10g, Fat: 9g, Sodium: 756mg, Potassium: 533mg, Fiber: 8g, Sugar: 5g, Vitamin A: 1280IU, Vitamin C: 23.7mg, Calcium: 98mg, Iron: 4.3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this recipe? Rate and comment below!

Moroccan Chickpea Cauliflower Bowl with Herb sauce | Vegan Richa

 

About Richa

Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options.

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5 from 7 votes

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33 Comments

  1. Maneesha says:

    5 stars
    Yet another hit meal! Amazing, Richa! So flavorful, especially the mint sauce/chutney!

    1. Vegan Richa Support says:

      Awesome!

  2. Erika says:

    5 stars
    Delicious. All four kids liked. You even converted my four year old into liking chickpeas.

    Iโ€™d definitely mention in the recipe to double or triple the sauce. I didnโ€™t read the comments ahead of time and ended up adding water and olive oil so it could blend. Delicious but thin like water. ๐Ÿ˜ข

    Thank you, Richa!

  3. Lorena says:

    5 stars
    This recipe is amazing! Itโ€™s spicy and the mint sauce with cilantro makes the perfect combination with the chickpeas.

    I canโ€™t wait to make it again ๐Ÿ™‚

    1. Richa says:

      awesome!

  4. Julie says:

    5 stars
    Delicious! Loved the herb sauce just like everyone else. Just wish I’d made more so we would’ve had leftovers. ๐Ÿ™‚

    1. Richa says:

      awesome!

  5. Amy says:

    The mint cilantro herb sauce tastes amazing! I’m having trouble blending such a relatively small amount of greens. I tried it in my vitamix but it never fully blended. Any suggestions?

    1. Richa says:

      I use a small blender like magic bullet or nutribullet. you can make a double or triple batch so it blends well and then freeze the sauce to use later.

  6. Nina says:

    Hey! We got some Kala Chana (Desi Chickpeas). We have never made and have no idea how they taste. Would this be a good recipe to try out them out in? Thanks, as always, for your wise guidance!

    1. Richa says:

      yes, brown chickpeas would work wonderfully with these flavors. Brown chickpeas take longer to cook. Soak overnight and Cook them in a pressure cooker if you have one until tender. about 30 minutes in a pressure cooker. they will take 1 hour or more in a saucepan.

      1. Nina says:

        Great…will let you know…thanks so much!

        1. Nina says:

          5 stars
          Hi! The brown chickpeas were very flavorful and meaty. Took longer to cook but worth it. This was a beautifully layered flavoring of veggies, chickpeas and spinach. We bought some local dill at the Indian store where we got the Kala Chana and added some dill to this dish too. We can’t seem to stop adding it to everything. Thanks again!

          1. Richa says:

            make a curry with them like chana masala. Look for brown chickpea curry on the blog. they are earthy nutty and a very different flavor than regular chickpeas.