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–+ servings

Roasted Cauliflower & Chickpeas with Dijon Vinaigrette

3.34 from 3 votes
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Servings 4 as a side dish

Ingredients
  

  • 1 whole head of cauliflower
  • 2 (15oz) cans chickpeas , drained and rinsed
  • 1/3 cup chopped parsley

Dijon Vinaigrette

  • 2 tbsp dijon mustard
  • 2 tbsp red wine vinegar
  • 3 tbsp extra virgin olive oil
  • pinch of salt & black pepper

Instructions
 

  • Preheat the oven to 425 degrees.
  • Remove the core and chop the cauliflower into florets, then place them on a large baking sheet. Drain and rinse your chickpeas, then add them to the baking sheet with the cauliflower.
  • Season the cauliflower and chickpeas with 1 tbsp of olive oil and a pinch of salt and pepper. Toss to make sure everything is coated.
  • Roast for about 35-40 minutes, until the cauliflower is golden brown and the chickpeas are crispy. You may want to toss them around halfway through.
  • Once done roasting, take them out of the oven and let them cool slightly.
  • In the meantime, make the vinaigrette by combining all of the vinaigrette ingredients in a jar with a lid. Tighten the lid and give it a good shake.
  • Transfer the cauliflower and chickpeas to a serving bowl and pour your desired amount of the vinaigrette over the vegetables. Toss to combine, then top with chopped parsley. Serve and enjoy!
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