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Tahini Cauliflower and Chickpeas

Tahini Cauliflower and Chickpeas

Cooking Time: 30 minutes

Serves 2

What you need

  • One can of chickpeas, drained, rinsed, dried
  • 1 head of cauliflower, cut into florets
  • 1 pouch Haven’s Kitchen Golden Turmeric Tahini
  • Olive oil
  • ½ cucumber, sliced into half moons
  • Dill, parsley, any fresh herb of your choice
  • About ¼ cup of toasted sesame seeds

How to make it

  1. Preheat oven to 400
  2. On a lined baking sheet, toss chickpeas and cauliflower with a glug of oil and roast for 20-25 minutes, til cooked through and crisping
  3. Squeeze about ¼ pouch of Tahini sauce onto the vegetables and coat with a spatula
  4. In each bowl, spoon the veggies, then add the cucumbers, herbs and sesame seeds
Get the Sauce

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Comments

Haven's Kitchen

Hi Jennifer – yes, our recipe only requires about 1/4 of the Tahini pouch as a little goes a long way! You can save the pouch for up to 7 days once opened.

Jennifer

The ingredients list 1 pouch of the Haven’s Kitchen sauce, but then the directions only refer to 1/4 pouch. Is the rest of the pouch used for this recipe, or do I save it for another?

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