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.
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 😉
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.
Drizzle generously with herb sauce and some non dairy yogurt (optional)
Moroccan Chickpea Cauliflower Bowl with Herb sauce.
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
- 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.
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!
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 🙂
Delicious! Loved the herb sauce just like everyone else. Just wish I’d made more so we would’ve had leftovers. 🙂
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?
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.
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!
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.
Great…will let you know…thanks so much!
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!
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.
Is there an alternative for the cilantro? I have never been able to stand the smell, feel, or taste of cilantro 🙁
use more of mint.
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!
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.
Nicole Selah Destrampe
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!!
yay! so glad everyone loves it!
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?
gf bread crumbs or coarsely ground oat flour mixed with a little brown rice flour.
or just rice flour.
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 🙂
Awesome! so glad you loved it!
This looks tasty! The mint cilantro sauce is a perfect addition to the crispy cauliflower =)
totally! that sauce is very addictive!
Jen @ sweetgreenkitchen.com
Looks so good! I especially love the herb sauce, the flavors would work with so many different recipes, can’t wait to try it.
yes for sure. The sauce can be drizzled on anything. any roasted veggies or beans!
Ana @ Ana's Rocket Ship
That cauliflower looks so good!
The Holistic Herbivore
Wow! This looks so tasty! That crispy cauliflower looks amazing! I cant wait to try this!!