Vegetable Bowls With Roasted Cauliflower Chickpeas And Zaatar Recipes

VEGETABLE BOWLS WITH ROASTED CAULIFLOWER, CHICKPEAS AND ZA'ATAR

Steps:

• 1 Position a rack in the middle of the oven and preheat to 400 degrees
• 2 Place the cauliflower on a large, rimmed baking sheet
• 3 Drizzle with 1 tablespoon of the oil and sprinkle with 1/4 teaspoon each salt and pepper, then toss to coat it evenly
• 4 Roast for about 30 minutes, or until the cauliflower is tender and browned in spots, tossing it once or twice as it cooks
• 5 Let cool slightly or transfer to a lidded container and refrigerate until needed (let sit at room temperature for 20 minutes before using)
• 6 In a small bowl, whisk together the remaining 3 tablespoons of oil, the za'atar and lemon juice
• 7 Season to taste with salt and pepper
• 8 In a large bowl, toss the cauliflower with the lettuce, chickpeas, mozzarella, tomatoes, parsley and the dressing
• 9 Divide among 4 bowls and serve

CRUNCHY ROASTED ZA'ATAR CHICKPEAS

Steps:

• Spread out chickpeas on a paper towel. Pat dry, then let dry for about an hour.
• Heat oven to 400 degrees. Line a heavy rimmed sheet pan with parchment paper, and spread chickpeas evenly on the pan. Bake in the center of the oven until crunchy, about 30 minutes, stirring and rotating every 10 minutes. (The chickpeas will continue to get crunchy as they cool.)
• Place hot chickpeas in a bowl and drizzle with olive oil, za'atar and salt. Store any cooled leftovers in an airtight container for up to a week.