Sheet-Pan Harissa Chickpeas with Roasted Cauliflower and Lemon Tahini

Ingredients

• 2 cans (15 ounces each) chickpeas, drained, rinsed, and dried
• 1 medium cauliflower, cut into bite-size florets
• 1 medium red onion, cut into wedges
• 2 tablespoons olive oil
• 2 tablespoons harissa paste
• 1 teaspoon ground cumin
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 cup tahini
• 2 tablespoons fresh lemon juice
• 1 small garlic clove, finely grated
• 3 to 4 tablespoons warm water
• 1/4 cup chopped flat-leaf parsley
• 4 small pita breads, warmed
• Lemon wedges, for serving

Steps

1. Heat the oven to 425°F (220°C) and line a large rimmed sheet pan with parchment paper.
2. Add the chickpeas, cauliflower, and red onion to the pan. Whisk together the olive oil, harissa, cumin, salt, and black pepper, then toss with the vegetables until evenly coated.
3. Spread everything into one layer. Roast for 25 to 30 minutes, stirring halfway through, until the cauliflower is browned and the chickpeas are crisp at the edges.
4. While the pan roasts, whisk the tahini, lemon juice, and garlic in a small bowl. Add the warm water one tablespoon at a time until the sauce is smooth and easy to drizzle.
5. Divide the roasted chickpeas, cauliflower, and onion among four bowls. Drizzle with lemon tahini and scatter the parsley over the top.
6. Serve immediately with warm pita and lemon wedges.

Allergen note: Contains sesame and wheat. Use gluten-free flatbread if needed.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.