Za'atar Chickpeas and Cauliflower
with tabouli, spiced yogurt and pita

Name: Za'atar Chickpeas and Cauliflower
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1/2 pint Cherry tomatoes, chopped; 1/2 Shallots, minced; 4 oz Feta , crumbled; 1 large bunch (~3 cups) Parsley; 1 Tbsp Lemon juice; 1 1/2 Tbsp Olive oil; 1 head Cauliflower, chopped; 1 Bell peppers, red, chopped; 1 can Garbanzo beans (14 oz / 397 g can), rinsed and drained; 4 Pita bread; 1 1/2 Tbsp Cooking oil; 1 1/2 Tbsp Za'atar; 1/2 Lemon; 1 cup Greek yogurt, plain; 1 tsp Cumin; 1 tsp Chili powder

Active: 20 min Total: 35 min

Original GF Paleo Vegetarian

We roast cauliflower, red peppers and chickpeas together in a citrusy za'atar spice blend for a dish with Middle Eastern flair. Serve with tabouli and a spiced yogurt sauce for a combination we're sure you'll love!

Ingredients

Metric

Servings:

Tabouli:

Cherry tomatoes - 1/2 pint , chopped
Shallots - 1/2 , minced
Feta - 4 oz , crumbled
Parsley - 1 large bunch (~3 cups)
Lemon juice - 1 Tbsp
Olive oil - 1 1/2 Tbsp

Za'atar Chickpeas and Cauliflower:

Cauliflower - 1 head , chopped
Bell peppers, red - 1 , chopped
Garbanzo beans (14 oz / 397 g can) - 1 can , rinsed and drained
Pita bread - 4
Cooking oil - 1 1/2 Tbsp
Za'atar - 1 1/2 Tbsp
Lemon - 1/2

Spiced Yogurt:

Greek yogurt, plain - 1 cup
Cumin - 1 tsp
Chili powder - 1 tsp

Prep

Cauliflower / Red peppers - Prep as directed. (Can be done up to 3 days ahead)
Make spiced yogurt - If prepping right before cooking, get cauliflower in the oven before returning to this step. Whisk together yogurt, cumin and chili powder. Reserve half the spiced yogurt for Wednesday. (Can be done up to 3 days ahead)
Make tabouli - Prep tomatoes, shallots and feta as directed. Chop parsley. Toss tomatoes, shallots, feta, parsley, lemon juice and olive oil. Season with some salt. (Can be done up to 1 day ahead)
Garbanzo beans - Drain and rinse.
Pita - Slice into triangles.

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Make

Preheat oven to 425F / 218C degrees.
In a large bowl toss cauliflower, red pepper and garbanzo beans with cooking oil and za’atar. Season with some salt and pepper. Spread on a sheet pan. Bake, stirring halfway through, until edges of the cauliflower begin to turn brown ~25 minutes. Squeeze lemon juice over top.
Serve with spiced yogurt (remember to save half for Wed) drizzled over the top. Add tabouli, pita and a few extra lemon wedges on the side. Enjoy!

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