Quick roasted chickpeas and cauliflower

Roasted garlic, baked chickpeas, crispy cauliflower, sweet roasted capsicum: what a combination. Best of all, if you have chickpeas ready to go, it’s a good quick dish to bake; and it’s perfect for someone dining alone. I guess it could be a side dish in a main meal, but I think it’s far too good for that. So we make it for lunch or even brunch.

We usually serve this with loads of lettuce for lunch, and drizzle over a little lemon juice for some extra zing.

Roasted chickpea and cauliflower, served with mixed leafy greens for lunch

Roasted chickpea and cauliflower, served with mixed leafy greens for lunch

Quick roasted chickpeas and cauliflower

  • Servings: 2-3 as a lunch
  • Difficulty: easy
  • Print


  • ½ a cauliflower (see notes)
  • 4-6 cloves of garlic
  • 1½ cups of cooked chickpeas (see notes)
  • 10 olives
  • olive oil
  • 1 red capsicum


  1. Preheat oven to 210 degrees C (about 400F) (see notes)
  2. Prepare the vegetables: break the cauliflower into small fleurettes, quickly chop the garlic (chunks are fine, you don’t need to mince it), pit and slice the olives, slice the capsicum into thin slices.
  3. Tip the vegetables into a broad and shallow baking dish. Drizzle olive oil over the top and mix it all together so everything has a fine coating of olive oil.
  4. Bake in the oven for about 25 minutes. Stir it after the first 10 minutes so it bakes fairly evenly (if you forget, you might find some of the cauliflower fleurettes have crispier edges than you’d like, but it otherwise doesn’t matter).
  5. Serve while it’s still hot. We like to have it over mixed lettuce with some lemon juice or a really runny chimi churri drizzled across for extra flavour.


How much cauliflower and chickpeas? This recipe doesn’t call for precise measurements and you can adjust it for the baking dish you happen to have. You don’t want a thick, casserole-style of dish. You want to be able to bake the ingredients fairly evenly so the cauliflower and chickpeas come out a bit crispy, so shallow is better. We typically use half a small cauliflower and about 300 ml of cooked chickpeas for the dish we use.

Oven temperature: The original recipe called for this to be baked for 22 minutes at 450 degrees F. That was too hot and fast for our oven, so we cook for longer at a slightly lower temperature.

Source: Adapted from Weinstein and Scarbrough’s Cooking Light The Complete Quick Cook (2011) Oxmoor House/Time Home Entertainment Inc: New York.

Quick and crispy chickpea and cauliflower

Quick and crispy chickpea and cauliflower



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