Warm Chickpea Bowl with Lemon Yogurt

Looking for a warm and savory meal that takes no longer than 30 minutes to cook, and packs in the health benefits?

Try out this Warm Chickpea Bowl with Lemony Yogurt! Chickpeas are high in fiber, protein, and healthy fats while also pairing perfectly with in season produce like cauliflower and fennel.

Here is the full recipe (makes 2 servings):

Ingredients:

• 1 clove garlic, finely grated
• 3 tsp olive oil
• ½ medium head cauliflower, cut into florets
• 1 (15 oz) can chickpeas, drained and rinsed
• ¾ cup whole milk Greek yogurt (or coconut yogurt for a vegan option)
• 4 tsp lemon juice, divided
• 1 small chile (optional)
• 1 ½ tsp mixed spices (coriander, cumin, salt & pepper)
• 1 small fennel bulb, thinly sliced

Instructions:

1. Preheat your oven to 400°F (200°C). In a large bowl, combine garlic, coriander, cumin, and 3 tbsp olive oil. Season with salt and pepper. Add cauliflower florets and chickpeas, tossing them to coat evenly in the spice mixture.
2. Transfer the cauliflower and chickpeas to a parchment-lined rimmed baking sheet. Roast for 18–22 minutes, tossing halfway through, until the cauliflower is tender and golden brown and the chickpeas are crispy.
3. While the vegetables are roasting, mix the Greek yogurt with 1 tbsp lemon juice and a pinch of salt in a small bowl. Set aside.
4. In the same bowl used for the chickpeas, toss the fennel, optional chile, and remaining 3 tsp lemon juice. Season with salt.
5. To serve, spread a layer of the lemony yogurt mixture in each bowl. Top with the roasted chickpea and cauliflower mixture. Add the fennel salad on top, and drizzle with extra olive oil if desired.