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    Home » gluten free

    Moroccan Chickpea Cauliflower Bowl with Herb sauce.

    Published: Mar 30, 2015 · Modified: Jul 25, 2018 by Richa 31 Comments

    Jump to Recipe   Print Recipe

    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. 

    Jump to Recipe   

    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 😉

    Moroccan Chickpea Cauliflower Bowl with Herb sauce | Vegan Richa

    More Chickpea recipes from the blog


    • Sweet Potato Chickpea Peanut Burgers. 
    • Teriyaki chickpea Bao – Steamed buns
    • Chickpea Stuffed Poblano Peppers with Smoky Tomato Sauce.
    • Buffalo Chickpea Pizza with celery Ranch
    • Potato Chickpea Cauliflower Salad with Sour cream onion dressing

    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

    Print Recipe
    5 from 6 votes

    Moroccan Chickpea Cauliflower Bowl with Herb sauce.

    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
    Prep Time15 mins
    Cook Time30 mins
    Total Time45 mins
    Course: Bowl
    Servings: 3
    Calories: 251kcal
    Author: Vegan Richa

    Ingredients

    For the cauliflower:

    • 1 tsp cumin seeds
    • 1 head of cauliflower
    • 2 tsp oil
    • 1/2 tsp (0.5 tsp) salt
    • 1/2 tsp (0.5 tsp) cayenne
    • 1/4 to 1/2 tsp garlic granules
    • 2 tablespoons breadcrumbs optional

    For the chickpeas:

    • 15 oz (425.24 g) can chickpeas or 1.5 cups cooked
    • 1 tsp oil
    • 1/2 (0.5) or more salt depending on if the chickpeas were salted
    • 3/4 tsp (0.75 tsp) cumin powder
    • 1/4 to 1/2 tsp cayenne
    • 1/2 tsp (0.5 tsp) paprika
    • 1/4 tsp (0.25 tsp) garlic granules
    • 1/4 tsp (0.25 tsp) cinnamon
    • 1/2 tsp (0.5 tsp) lime juice

    Mint Cilantro Herb sauce:

    • 1/2 cup (22.5 g) mint
    • 1/4 cup (11.25 g) cilantro or use more mint
    • 1 tsp olive oil
    • 1 to 2 tsp lime juice
    • 2 to 4 tablespoons water
    • 1/4 tsp (0.25 tsp) cumin powder
    • 1 clove of garlic
    • 1/4 tsp (0.25 tsp) salt
    • 1/4 tsp (0.25 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 / 220ºc 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

    Nutrition Facts
    Moroccan Chickpea Cauliflower Bowl with Herb sauce.
    Amount Per Serving
    Calories 251 Calories from Fat 81
    % Daily Value*
    Fat 9g14%
    Sodium 756mg33%
    Potassium 533mg15%
    Carbohydrates 33g11%
    Fiber 8g33%
    Sugar 5g6%
    Protein 10g20%
    Vitamin A 1280IU26%
    Vitamin C 23.7mg29%
    Calcium 98mg10%
    Iron 4.3mg24%
    * Percent Daily Values are based on a 2000 calorie diet.

    Moroccan Chickpea Cauliflower Bowl with Herb sauce | Vegan Richa

     

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    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

    Reader Interactions

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    1. Erika

      March 31, 2020 at 4:00 pm

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

      I’d definitely mention in the recipe to double or triple the sauce. I didn’t read the comments ahead of time and ended up adding water and olive oil so it could blend. Delicious but thin like water. 😢

      Thank you, Richa!

      Reply
    2. Lorena

      November 06, 2019 at 8:52 am

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

      I can’t wait to make it again 🙂

      Reply
      • Richa

        November 06, 2019 at 12:35 pm

        awesome!

        Reply
    3. Julie

      May 26, 2019 at 10:18 pm

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

      Reply
      • Richa

        May 26, 2019 at 10:47 pm

        awesome!

        Reply
    4. Amy

      March 28, 2016 at 2:56 pm

      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?

      Reply
      • Richa

        March 28, 2016 at 4:03 pm

        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.

        Reply
    5. Nina

      February 11, 2016 at 4:24 pm

      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!

      Reply
      • Richa

        February 11, 2016 at 5:08 pm

        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.

        Reply
        • Nina

          February 11, 2016 at 5:14 pm

          Great…will let you know…thanks so much!

          Reply
          • Nina

            February 12, 2016 at 1:28 pm

            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!

            Reply
            • Richa

              February 12, 2016 at 3:38 pm

              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.

    6. Seeta

      February 06, 2016 at 6:57 pm

      Is there an alternative for the cilantro? I have never been able to stand the smell, feel, or taste of cilantro 🙁

      Reply
      • Richa

        February 06, 2016 at 7:35 pm

        use more of mint.

        Reply
    7. chai_caramba

      February 03, 2016 at 8:41 pm

      5 stars
      Just made the cauliflower and the herb sauce (I would’ve made the chickpeas, too, but sadly, there was not a single can to be found in the pantry…!). These recipes are absolute, hands-down winners! Definitely will make them both again very soon.

      Can’t wait to try more of your recipes; I received your book as a gift recently and I can’t decide what to cook first! So many amazing choices. Sigh….

      Thank you, thank you, thank you!

      Reply
      • Richa

        February 03, 2016 at 10:07 pm

        Awesome! thanks!

        Reply
    8. Sabrina

      April 28, 2015 at 3:56 pm

      This looks so good it is making me hungry and for some reason I just got a craving for falafel because I saw the pictures and thought man I want that with some falafel on top.

      Reply
    9. Nicole Selah Destrampe

      April 15, 2015 at 5:31 am

      Love this recipe, we’ve made it 5 times since you posted it my 10 and 7year old daughters ask for this every couple days they don’t like cilantro so I switched it out for parsley and everyone loves it thanks for another great recipe!!

      Reply
      • Richa

        April 15, 2015 at 10:03 am

        yay! so glad everyone loves it!

        Reply
    10. Shirley

      April 09, 2015 at 6:50 am

      Jai Bhagwan, Richa;
      Yet another question from one of your GF fans. What can we substitute for bread crumbs if we still want some crunch in our cauliflower?

      -Shirley

      Reply
      • Richa

        April 09, 2015 at 10:51 am

        gf bread crumbs or coarsely ground oat flour mixed with a little brown rice flour.

        Reply
        • Richa

          April 09, 2015 at 6:09 pm

          or just rice flour.

          Reply
    11. Satya

      April 05, 2015 at 6:57 pm

      5 stars
      Richa, I made it two nights ago, wow, this is a winner, thank you!
      My veggies were sweet potatoes and peppers cubed small, the size of chickpeas. Delicious!
      The sauce is amazing, I will keep it in mind for many other occasions 🙂

      Reply
      • Richa

        April 05, 2015 at 7:41 pm

        Awesome! so glad you loved it!

        Reply
    12. IR

      March 31, 2015 at 7:07 pm

      This looks tasty! The mint cilantro sauce is a perfect addition to the crispy cauliflower =)

      Reply
      • Richa

        March 31, 2015 at 7:48 pm

        totally! that sauce is very addictive!

        Reply
    13. Jen @ sweetgreenkitchen.com

      March 31, 2015 at 4:49 pm

      Looks so good! I especially love the herb sauce, the flavors would work with so many different recipes, can’t wait to try it.

      Reply
      • Richa

        March 31, 2015 at 7:45 pm

        yes for sure. The sauce can be drizzled on anything. any roasted veggies or beans!

        Reply
    14. Ana @ Ana's Rocket Ship

      March 31, 2015 at 12:31 pm

      That cauliflower looks so good!

      Reply
      • Richa

        March 31, 2015 at 8:11 pm

        thanks!

        Reply
    15. The Holistic Herbivore

      March 30, 2015 at 4:06 pm

      Wow! This looks so tasty! That crispy cauliflower looks amazing! I cant wait to try this!!

      Reply

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