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Chickpea, Cauliflower & Tabbouleh Nourish Bowl

A colorful and nutritious nourish bowl featuring roasted cauliflower and chickpeas, fresh tabbouleh salad, and creamy hummus, perfect for busy weeknights or healthy lunches.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Lunch, Meal Prep
Cuisine: Mediterranean, Middle Eastern
Calories: 450
Ingredients Method Notes

Ingredients
  

For the roasted vegetables
  • 1 medium cauliflower (Broken into florets. Approx. 2½–3 lbs or 1.1–1.4kg total.)
  • 2 tbsp olive oil (Approx. 28g)
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 2 tsp ground cumin
  • 2 tsp smoked paprika
  • ½ tsp salt (Approx. 3g)
  • 2 15 oz can chickpeas (Drained and rinsed. Approx. 800g total.)
  • ½ tbsp olive oil
  • 1 tsp onion powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • ½ tsp salt (Approx. 3g)
For the tabbouleh salad
  • 1 cup parsley leaves (Roughly chopped. Approx. 25g)
  • 1½ cups kale leaves (Stems removed; roughly chopped. Approx. 45g)
  • ½ red onion (Finely diced. Approx. 60g)
  • 250 g cherry tomatoes (Halved. Approx. 1½ cups)
  • 1 cucumber (Finely diced. Approx. 1 cup or 120g)
  • 1 cup cooked quinoa (Approx. 184g)
  • 1 lemon (Juiced. Approx. 3 tbsp or 42g juice)
  • ½ tbsp olive oil (Approx. 7g)
  • ¼ tsp salt (Approx. 1.5g)
For serving
  • 1 cup hummus (Approx. 240g)
  • ¼ cup pomegranate seeds (Approx. 40g)

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C) and line two baking sheets with parchment paper.
  2. Roast the cauliflower: Place cauliflower florets on one baking sheet. Drizzle with 2 tablespoons of olive oil, garlic powder, onion powder, ground cumin, smoked paprika, and salt. Toss to coat evenly. Roast for about 25 minutes until golden and tender.
  3. Roast the chickpeas: In a bowl, mix the drained and rinsed chickpeas with ½ tablespoon olive oil, onion powder, ground cumin, smoked paprika, and salt. Spread on the second baking sheet and roast for the last 15 minutes until crispy.
Assembly
  1. Make the tabbouleh: In a large bowl, combine parsley, kale, red onion, cherry tomatoes, cucumber, cooked quinoa, lemon juice, ½ tablespoon olive oil, and ¼ teaspoon salt. Toss well to combine.
  2. Assemble the bowls: Divide the tabbouleh among bowls, top with roasted cauliflower, crispy chickpeas, a scoop of hummus, and sprinkle with pomegranate seeds.

Notes

Serve the bowls warm with extra lemon wedges on the side for a zesty kick. They are perfect for lunch, dinner, or meal prep. This nutritious bowl can also be enjoyed cold if you want leftovers for the next day! Make sure to dry the chickpeas well after rinsing them for the crispiest result. Feel free to customize the vegetables in the tabbouleh based on what you have available. For an extra protein boost, include some feta cheese or add another type of legume such as black beans.