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|Calories400Calories from Fat190|
|% DAILY VALUE|
|Calories from Fat190|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Alissa Gabriel a month ago
yummy! I'd totally eat that again! I threw in more veggies with the cauliflower and some chicken i had already cooked at the end. Yum.
Jacinda Gant 2 months ago
It turned out well! I got a bit heavy handed with the lemon juice (didn’t use measuring device for dressing) but the flavor of the chickpeas ... so delish! Looking forward to making this recipe again with the proper amount of citrus.
Joe Daly 2 months ago
perfect salad. The dressing was a little heavy volume-wise, but it tasted absolutely delicious. I added a couple extra cloves of garlic to the recipe and I regretted it. It was still delicious but the two cloves are fine.
Lilly Paxton 3 months ago
Super yummy, healthy, and easy!!
Lauren A. Hunnicutt 3 months ago
Simple ingredients with great textures and flavors. This exceeded all expectations.
Kate S. 7 months ago
Delicious! Poured the remaining dressing over my corn on the cob.
Oscar Galvin a year ago
so easy, so yum, and has some serious kick
Courtney and Eric 2 years ago
Awesome. Only makes two servings. Next time: Use giant head of cauliflower (or two small ones), also roast brussels sprouts.
Tony Hainsworth 2 years ago
Great recipe. I added some diced chillies to the vegetable roast, and chopped garlic instead of garlic powder with the sautéed chick peas.
Teri Rennie 2 years ago
This is an amazing recipe! It worked perfectly for lunch! I cooked up some brown rice and made extra yummy sauce to serve overtop. Fun fact: I realized late that I had run out of tahini, so I subbed it with natural peanut butter (Chomp!).