Easy Roasted Pesto Chickpeas With Cauliflower (Vegan)
This Roasted Pesto Chickpeas recipe is SO easy to make, only requires three ingredients, and is great for meal prep!
Ingredients
- 1 (15-ounce) can chickpeas, drained and rinsed
- 4 tablespoons vegan pesto, I use Trader Joe's Vegan Kale, Cashew, and Basil Pesto
- 2 cups cauliflower florets
- Sprinkle of salt
Instructions
- Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
- In a large mixing bowl, combine chickpeas, cauliflower, pesto, and salt.
- Pour chickpea mixture onto lined baking sheet and spread out evenly.
- Bake in the oven for 20 minutes, until chickpeas are slightly crispy and cauliflower is cooked through.
Notes
Serve over Basmati rice, Jasmine rice, brown rice, or quinoa. These pesto chickpeas are also delicious with warm pita bread.
Store in an airtight container in the fridge for up to 3-4 days.
Calories: 327kcal, Carbohydrates: 44g, Protein: 15g, Fat: 11g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 1g, Cholesterol: 2mg, Sodium: 217mg, Potassium: 612mg, Fiber: 12g, Sugar: 9g, Vitamin A: 441IU, Vitamin C: 34mg, Calcium: 116mg, Iron: 4mg
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