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
- Preheat oven to 400
- 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
- Squeeze about ¼ pouch of Tahini sauce onto the vegetables and coat with a spatula
- In each bowl, spoon the veggies, then add the cucumbers, herbs and sesame seeds
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?