Lebanese Bowl with Roasted Chickpeas and Cauliflower Tabbouleh
Temps
30 min
Difficulté
facile
Ingrédients
7
Budget
~3-5 €
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Valeurs nutritionnelles
Score santé
Excellent · /100
330 kcal
par portion
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Etapes
- 1
Preheat the oven to 200°C. Rinse the chickpeas, pat dry, mix with 1 tbsp oil and smoked paprika. Spread on a baking sheet.
5 min
- 2
Roast the chickpeas for 15 minutes, shaking the sheet halfway through, until they are crispy.
15 min
- 3
Grate the cauliflower, mix with the chopped parsley, diced tomatoes, lemon juice and remaining olive oil.
7 min
- 4
Divide the cauliflower tabbouleh between two bowls, top with roasted chickpeas and serve.
2 min
