Roasted Cauliflower with Chickpeas and Pomegranate

Course: Appetizers / Snacks
Difficulty: Easy
Pulse Type: Chickpeas
Specialty Diet: Gluten Free, Vegan, Vegetarian
Nutrition: 300 calories or less, 7g+ fiber, 7g+ protein
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 6 servings


  • 1 15 oz can chickpeas rinsed and drained
  • 1 medium head cauliflower cut into florets
  • 1 1/2 tsp garlic powder
  • 1 1/2 tsp cumin ground
  • 1 tsp paprika
  • 1 tsp chili powder
  • 1 tsp salt kosher
  • 2 tbsp olive oil
  • 1 tbsp lemon juice fresh
  • 1/2 cup pomegranate seeds
  • 2 tbsp parsley fresh; chopped


  1. Preheat oven to 400 degrees F.
  2. Place cauliflower florets and chickpeas in a large bowl. Add the garlic powder, cumin, paprika, chili powder, and salt. Drizzle with olive oil and fresh lemon juice. Stir until the cauliflower and chickpeas are well coated.
  3. Place on a large baking sheet and bake for 45 minute or until the cauliflower and chickpeas are slightly crisp.
  4. Remove from the oven and add the pomegranate arils and fresh parsley. Serve immediately.