No Sweat Vegan

  • About
  • Recipes
  • Resources
  • Free E-Books
  • Meal Planning Printables
  • Shop
menu icon
go to homepage
  • About
  • Recipes
  • Resources
  • Free E-Books
  • Meal Planning Printables
  • Shop

subscribe
search icon
Homepage link
  • About
  • Recipes
  • Resources
  • Free E-Books
  • Meal Planning Printables
  • Shop

×
Home » Recipes

Roasted Cauliflower & Chickpeas with Couscous and Vegan Tzatziki

Published: 4 Feb 2020 · Updated: 12 May 2021 by Julianne Lynch · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases · 1 Comment

259 shares
  • Facebook
  • Email
Jump to Recipe
This Cauliflower & Chickpea Bake (pin)
This Cauliflower & Chickpea Bake (pin)

This Roasted Cauliflower & Chickpea Tray Bake is flavored by fenugreek, cumin, and coriander. Served with couscous and vegan tzatziki, this Vegan Sheet Pan Dinner makes a quick, easy, and delicious weeknight meal.

Roasted cauliflower and chickpeas in a bowl.

If you want a delicious and nutritious weeknight meal that you can pop into the oven and have ready in 30 minutes, then this Roasted Cauliflower & Chickpea Bake is for you.

I came up with this recipe years ago, long before I went vegan. At the time, I was just trying to incorporate more plant-based meals into my regular rotation. I had purchased some fenugreek to use in Indian dishes, and I loved the flavor so much, I decided to experiment with adding it to other types of cuisines. This Cauliflower & Chickpea Tray Bake was the winner!

Jump to:
  • What is Fenugreek?
  • Instructions
  • How to Serve
  • How to Store
  • More Vegan Chickpea Recipes
  • 📖 Recipe
Sheet pan cauliflower and chickpeas in a bowl.
This is a super flavorful dish!

What is Fenugreek?

Dried fenugreek leaves are a common ingredient in Indian dishes like Red Lentil Dahl and Vegan Palak Paneer. If you've never had fenugreek, I definitely suggest you give it a try! I'm not sure if you'll find it at a regular grocery store, but you can definitely find it at Asian markets, specialty spice shops, or you can order *fenugreek online. You want to make sure you get Dried Fenugreek Leaves, not the ground fenugreek powder or seeds, as the flavor is totally different.

The dried fenugreek leaves sometimes have little woody twigs mixed in. You should remove the bigger ones and either use a mortar and pestle or your hands to crush the fenugreek leaves before adding to the paste.

Instructions

The prep work for this dish is fairly simple. You just combine your paste ingredients in a bowl, then mix in the cauliflower and chickpeas, spread evenly over a large baking sheet, and sprinkle onions over the top. Pop it all in the oven and while it's baking you can prepare the couscous and tzatziki.

Cauliflower florets and chickpeas in a bowl.
Cauliflower florets and chickpeas mixed with seasonings in a bowl.

Pro tip: Be sure you spread your veggies evenly over the baking sheet, otherwise they will steam rather than roast and the result will be soggy rather than crispy. If you double the recipe, be sure to use two baking sheets, changing the position of the two sheets halfway in between the cooking process.

Ingredients for vegan tzatziki.
Hand squeezing lemon into vegan tzatziki.

The tzatziki should be made with a Greek-style vegan yogurt or regular vegan yogurt that's been strained in a clean kitchen towel (or you can skip this step and have a thinner tzatziki). Just grate or finely dice the cucumber, and then combine with the other ingredients.

Couscous is super quick to cook--taking only 5 minutes or less to puff up. I like to add chopped cilantro and a few spices to give it a little flavor, but really, the couscous is more of a base for the rest of the dish, so if you leave it plain and serve the veggies and tzatziki over the top it won't make much of a difference.

Cauliflower, chickpeas, and red onions on a sheet pan.

When the cauliflower, chickpeas, and onions are crispy and nicely caramelized, pile your veggies and couscous onto a plate, add a generous dollop of the tzatziki, squeeze a lemon over the top, and enjoy!

Cauliflower and chickpea bake with vegan tzatziki and couscous.

How to Serve

  • Serve this Cauliflower & Chickpea Bake with a side of couscous, vegan tzatziki, and sliced cucumbers.
  • You could also serve this over rice, pasta, orzo, or your favorite starch.

How to Store

Store this cauliflower bake (separate from the couscous and vegan tzatziki) in an airtight container in the refrigerator for up to a week. I don't recommend freezing, as that would make everything mushy.

More Vegan Chickpea Recipes

  • Oil-Free Roasted Chickpeas
  • Curry Chickpea Salad
  • Vegan Italian Salad
  • Vegan Charcuterie Board
  • Vegan Pesto Pasta Salad

📖 Recipe

Sheet pan cauliflower and chickpeas in a bowl.

Cauliflower & Chickpea Bake with Couscous & Vegan Tzatziki

This Cauliflower & Chickpea Bake is flavored by fenugreek, cumin, and coriander. Served with couscous and vegan tzatziki, it makes a quick, easy, and delicious weeknight meal. 
5 from 4 votes
Print Recipe Share on Facebook Pin Recipe SaveSaved!
Prep Time 5 minutes mins
Cook Time 35 minutes mins
Prep for Tzatziki and Couscous 10 minutes mins
Total Time 40 minutes mins
Course Main Course
Cuisine International
Servings 4

Equipment

Wilton Easy Layers Sheet Ca...Shop on Amazon
sheet pan
Cuisinart 719-18 Chef's Cla...Shop on Amazon
Medium Pot
ROYAL CRAFT WOOD Extra Larg...Shop on Amazon
Cutting Board
HENCKELS Classic Razor-Shar...Shop on Amazon
knife

Ingredients
  

For the Veggie Bake

  • 1 small to medium head of cauliflower
  • 1 can chickpeas, drained and rinsed (be sure to save the aquafaba/chickpea liquid for the paste)
  • 1 small (or half a medium/large) red onion

Paste

  • ¼ cup aqua faba (ckickpea liquid)
  • 2 tablespoon fenugreek
  • 1 teaspoon garlic powder
  • 1 teaspoon ground corriander
  • 1 teaspoon ground cumin
  • fresh ground black pepper
  • pinch of salt (optional)

For the Couscous

  • 1 cup dry couscous
  • 1 ½ cups water
  • 1 teaspoon garlic powder
  • 1 teaspoon sweet paprika
  • 1 teaspoon turmeric
  • 2 tablespoon chopped fresh or frozen cilantro (optional)
  • fresh ground black pepper

For the Tzatziki

  • 1 cup vegan greek yogurt (or regular vegan yogurt, strained)
  • ½ cup diced or grated cucumber
  • 1 teaspoon ground corriander
  • 1 teaspoon garlic powder
  • fresh ground black pepper
  • pinch of salt (optinal)
  • juice from ½ a lemon
Get Recipe Ingredients

Instructions
 

For the Veggie Bake

  • Preheat oven to 425°F or 220°C.
  • Chop the cauliflower into small* florets. (*see note for bigger cauliflower florets)
  • Drain a can of chickpeas over a bowl to save the aquafaba (aka the liquid from the can). Rinse the chickpeas and set aside.
  • After you measure the fenugreek, you need to remove any twigs and crush the leaves (this will help them incorporate with the other ingredients better). Either use a mortar and pestle or place 1 tablespoon at a time in the palm of your hand and use the fingers of the other hand to crush the leaves.
  • In a large mixing bowl, add ¼ cup aquafaba and other paste ingredients. Stir to combine. The paste will be fairly thin, a have a consistency similar to olive oil.
  • Add chickpeas and caulflower to the bowl with the paste. Mix gently until the paste evenly coats the caulflower and chickpeas.
  • Spread the caulflower and chickpeas onto a sheet pan. The cauliflower will carmelize better if they are placed flat-side down. Sprinkle the sliced onions over the top.
  • Bake for 30 to 35 minutes, or until the veggies are crispy and caramelized.

Vegan Tzatziki

  • Combine all ingredients in a small bowl, mix to combine, and taste to adjust seasonings. Serve as a condiment with the veggies and couscous.

Couscous

  • Combine 1 cup of couscous with 1 ½ cups of water in a medium sauce pot. Bring to a boil over high heat. Turn off heat, stir the couscous, and place lid on the pot. Let rest 5 minutes, and then fluff with a fork.
  • Stir in seasonings. Serve with veggie bake and tzatziki.
Prevent your screen from going dark
Save this RecipeSaved!

Notes

  • I love the unique flavor of dried fenugreek leaves. For this recipe, I don't recommend using ground fenugreek powder. If you don't have fenugreek, you can add oregano to the paste and fresh chopped cilantro after the bake comes out of the oven. It won't be the same flavor, but it will make up for that missing component.
  • If you accidentally throw out your aquafaba, just substitute with ¼ cup water. 
  • If you prefer larger cauliflower florets (or you buy pre-chopped florets), then you will need to bake the cauliflower a little longer than the chickpeas and onions. Simply keep the cauliflower separate in step 5 (giving about half of the paste to the chickpeas and half to the cauliflower). Bake the cauliflower for 10 minutes, then take out of the oven and add the other ingredients to the sheet pan. Return to the oven and continue baking for 25 to 30 minutes.
Keyword cauliflower, chickpeas, veggie bake
Tried this recipe?Tag me on Instagram @no_sweat_vegan or #nosweatvegan!

Want access to my Exclusive Meal Planning Tips & Printables page?

Did you try this recipe? Have a question? Just leave a comment below and I'll get back to you ASAP!

More Vegan Recipes

  • Strawberry rhubarb baked oatmeal on a plate.
    Strawberry Rhubarb Baked Oatmeal (Vegan + No Banana!)
  • Hand dipping crostini into vegan spinach artichoke dip.
    Vegan Spinach Artichoke Dip (Easy + Nut-Free!)
  • Vegan pumpkin baked oatmeal on a plate with toppings.
    Pumpkin Baked Oats (Vegan)
  • Closeup of hand picking up a spoonful of vegan pumpkin risotto.
    Vegan Pumpkin Risotto (With Sage!)
259 shares
  • Facebook
  • Email
5 from 4 votes (4 ratings without comment)

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Julianne, founder of No Sweat Vegan.

Hi, I'm Julianne! A dedicated home chef for over 20 years and a vegan recipe developer since 2020. I love creating simple and comforting vegan food for the whole family. Most of my recipes are quick, Whole-Foods Plant-Based, and easy on the budget. Thanks for stopping by!

You can also find me at AirFryerVeg.com.

More about me →

Trending

  • Chick-fil-A tofu on a plate with vegan honey mustard.
    Vegan Chick-fil-A style Tofu Nuggets with Vegan Honey Mustard Sauce (Oil-free!)
  • Stack of vegan oatmeal raisin cookies.
    Vegan Oatmeal Raisin Cookies (Healthy, Easy, + Oil-Free)
  • Vegan potato soup in a bowl.
    Vegan Potato Soup (Easy & Oil-Free)
  • Tofu nuggets on a plate with a small bowl of ketchup.
    Tofu Nuggets (Vegan + Oil-Free!)

Recent

  • Vegan butter beans recipe in a bowl with bread.
    Vegan Butter Beans (Easy + Creamy!)
  • Pumpkin bliss balls in a bowl.
    No-Bake Pumpkin Balls (Easy + Vegan!)
  • Three vegan pear muffins stacked in front of a pear.
    Vegan Pear Muffins (Oil-free!)
  • Vegan Mother's Day Recipes collage.
    Vegan Mother's Day Recipes

Web Stories

Footer

↑ back to top

Legal

  • Privacy Policy
  • Disclaimer
  • Terms & Conditions
  • Impressum

Free Meal Planning Tips & Printables!

  • Sign Up for free printables and weekly updates

Contact

  • Contact
  • Media Kit
  • FAQ

As an Amazon Associate I earn from qualifying purchases.

***

Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to No Sweat Vegan with appropriate and specific direction to the original content.


Copyright © 2020-2025 No Sweat Vegan on the Foodie Pro Theme

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.