Crispy Cauliflower and Chickpea Bowl with Harissa Tahini Sauce

A healthy, vegetarian lunch or dinner full of texture and flavor. The harissa gives the sauce a little kick and we loved it! ⁣

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Crispy Cauliflower and Chickpea Bowl with Harissa Tahini Sauce

Course: Lunch, Salads
Keyword: Easy Lunch, Gluten Free, Weeknight Meals
Servings: 4 servings
Author: Denise


  • 1 medium head of cauliflower cut into florets ⁣
  • 15 oz can garbanzo beans drained, rinsed and patted dry⁣
  • 1/4 cup olive oil ⁣
  • 2 tsp kosher salt ⁣
  • 2 tsp each paprika garlic powder and cumin⁣
  • 1 cup dry quinoa⁣
  • 2 cups broth ⁣
  • 1 1/2 cup shelled edamame fresh or frozen that have been steamed ⁣
  • 1 avocado pit removed and sliced ⁣

Harissa Tahini Sauce:⁣

  • 3 Tbsp tahini⁣
  • 2 Tbsp harissa sauce ⁣
  • 2 Tbsp lemon juice ⁣
  • 1 Tbsp olive oil⁣
  • 1/2 tsp kosher salt ⁣
  • 2 Tbsp water⁣
  • 1 Tbsp agave or maple syrup ⁣
  • 1 clove garlic minced ⁣


  • Preheat oven to 400 degrees.⁣
  • In a small bowl, combine garbanzo beans and cauliflower florets. Drizzle with olive oil and sprinkle with kosher salt. Gently toss with a spoon. Spread in a single layer across baking sheet.⁣
  • Place garbanzo beans and cauliflower in oven. Cook for 25 minutes. Remove from oven and sprinkle lightly with spices. Cook another 10 minutes.⁣
  • Heat a small stockpot over high heat. Add broth and bring to a boil. Once boiling, add dry quinoa and turn heat down to low. Cover with a lid and cook until nearly all liquid is absorbed, roughly 12-15 minutes.⁣
  • Combine all ingredients for harissa tahini sauce in a small bowl or food processor. Mix until well combined. Add extra tablespoon of water if sauce is too spicy.⁣
  • Build bowls with quinoa on bottom and top with crispy cauliflower, chickpeas, edamame, avocado and drizzle with sauce.⁣
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