Dinner for 4

Roasted cauliflower and chickpeas with lemon yogurt

Name: Roasted cauliflower and chickpeas with lemon yogurt
Total time: 40 min
Yield: 4 servings
Ingredients: 1 Cauliflower; 30 oz Canned beans (chickpeas, drained); 8 oz Sour cream or plain yogurt; 2 Lemons and limes; 2 oz Olive and cooking oil; 1 oz Dried spices (cumin, paprika, chili powder, oregano) (cumin and paprika); 1 Romaine and salad greens; 1 oz Salt and pepper

Spiced roasted cauliflower and chickpeas over greens with a cool lemon yogurt sauce. About $2.62 a serving at typical prices.

$2.63per serving

40 minstart to table

4servings

Vegetarian High-protein Gluten-free Dinners Sheet pan Fall Winter

Ingredients

1 Cauliflower
30 oz Canned beans (chickpeas, drained)
8 oz Sour cream or plain yogurt
2 Lemons and limes
1 Romaine and salad greens

From the pantry: Olive and cooking oil, Dried spices (cumin, paprika, chili powder, oregano) (cumin and paprika), Salt and pepper.

Steps

Heat the oven to 425 F. Cut the cauliflower into florets.
Toss with chickpeas, oil and spices on a sheet pan; roast 30 minutes.
Stir yogurt with lemon juice and salt.
Serve over chopped lettuce with the sauce.

Main ingredient on sale this week? See what to make with canned beans on sale.

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