Description

A hands-off, one-pan wonder of roasted chickpeas, cauliflower, and golden potatoes seasoned with warming spices, served over a creamy, tangy tahini-herb dressing. Ready in about an hour with minimal cleanup—perfect for busy weeknights!

Ingredients

Units Scale

For the Sheet Pan:

400 g Chickpeas (Drained rinsed, patted dry)
1 head Cauliflower (Small head broken into florets)
600 g Potatoes (Cut into wedges smaller cooks faster)
3 Tbsp Olive oil (Optional)

Roasting Seasoning:

2 Tbsp Paprika
1 tsp Garlic powder
1 tsp Cumin
1/2 tsp Smoked paprika (Optional)
1/4 tsp Chili powder (Optional)
To taste Salt & pepper

For the Tahini Herb Dressing:

120 g Tahini
120 g Vegan yogurt
1 Tbsp Pickle juice
1 Tbsp Chili sauce e.g. sriracha (Adjust to taste)
3 Tbsp Water (More as needed to thin)

Dressing Seasoning:

1 tsp Paprika
1/4 tsp Onion powder
1/4 tsp Garlic powder
1/2 tsp Cumin
1/4 tsp Dried oregano
To taste (Salt & pepper)

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Instructions

Preheat & Prep Sheet Pan

Preheat oven to 400°F (200°C). Line a baking sheet with parchment or a silicone mat.

Season Vegetables & Chickpeas

In a large bowl, combine chickpeas, cauliflower florets, and potato wedges. Drizzle with olive oil.
In a small bowl, whisk together all roasting seasonings (paprika, garlic powder, cumin, smoked paprika, chili powder, salt, pepper).
Sprinkle seasoning blend over vegetables and chickpeas; toss until everything is evenly coated.

Roast

Spread the mixture in a single layer on the prepared sheet pan (use two pans if needed to avoid crowding).
Roast 45–60 minutes, tossing halfway through, until potatoes are tender and crisp and cauliflower is golden.

Make Tahini Herb Dressing

While the veggies roast, whisk tahini, vegan yogurt, pickle juice, chili sauce, and dressing seasonings in a bowl.
Add water, 1 Tbsp at a time, whisking until smooth and pourable. Adjust seasoning.

Plate & Serve

Spoon a generous pool of dressing onto each plate or shallow bowl.
Top with hot roasted vegetables and chickpeas.
Garnish with fresh chopped cilantro (optional) and an extra drizzle of chili sauce.

Notes

Hands-Off: Over 75% of cook time is unattended roasting—perfect for multitasking.
Make-Ahead: Dress vegetables and chickpeas with seasoning up to 2 hours ahead; roast just before serving.
Variations: Swap sweet potatoes or Brussels sprouts for cauliflower.
Storage: Leftovers keep 3 days in the fridge; drizzle more dressing and reheat in a warm oven.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Main Course
Cuisine: One-Pan Meals, Plant-Based, Vegan

Nutrition

Calories: 450