This super-simple dish makes for a perfect, light and healthy lunch. I especially enjoy it paired with my subtly sweet Strawberry, Avocado, and Quinoa Salad with Toasted Sunflower Seeds and Sweet Basil Lime Dressing.
Chickpeas and Roasted Cauliflower with Lemon and Dill
1/2 cup cooked chickpeas
1-2 cups fresh cauliflower
2-3 pitted kalamata olives, sliced
1 tbsp chopped fresh dill
fresh lemon juice
sprinkle of lemon zest (to serve)
salt and pepper
Preheat oven to 400. On a parchment-lined sheet, toss cauliflower florets with olive oil, salt, and pepper. Roast until tender and lightly browned, about 20 min.
Toss cauliflower, chickpeas, and olives with dill, olive oil, and lemon juice, to taste. Season with salt and pepper.