Roasted Cauliflower and Chickpeas with Chimichurri

Give yourself a break and streamline your meal prep with this easy vegan dinner that comes together on a single sheet pan.

Roasted Cauliflower and Chickpeas with Chimichurri on sheet pan
Photo: Blaine Moats
Total Time:
30 mins


  • 1 1.5 pound head cauliflower, trimmed and broken into bite-size florets (4 cups)

  • 1 15 ounce can chickpeas, rinsed and drained

  • ¼ cup plus 3 tablespoons olive oil

  • ¾ teaspoon salt

  • ½ teaspoon crushed red pepper

  • 1 cup packed fresh Italian parsley leaves

  • ½ cup packed fresh cilantro leaves

  • 1 shallot, peeled

  • 1 lime, zested and juiced

  • 4 soft pita bread rounds, warmed

  • 2 green onions, sliced


  1. Preheat oven to 450°F. In a 15x10-inch baking pan combine the cauliflower, chickpeas, 3 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon crushed red pepper; toss to coat. Spread evenly in pan. Bake for 25 minutes or until browned and tender, stirring once.

  2. Meanwhile, for chimichurri, in a food processor or blender combine the parsley, cilantro, shallot, 1/4 cup olive oil, lime juice, 1/4 teaspoon salt, and 1/4 teaspoon crushed red pepper. Cover and process until finely chopped. Spread 1 tablespoon on each pita bread round.

  3. Top pitas with cauliflower mixture and drizzle each with remaining chimichurri. Top with green onions and lime zest.

Nutrition Facts (per serving)

495 Calories
26g Fat
55g Carbs
12g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 495
% Daily Value *
Total Fat 26g 33%
Saturated Fat 4g 20%
Sodium 921mg 40%
Total Carbohydrate 55g 20%
Total Sugars 6g
Protein 12g
Vitamin C 74.5mg 373%
Calcium 132mg 10%
Iron 3.9mg 22%
Potassium 592mg 13%
Folate, total 178mcg
Vitamin B-6 0.3mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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