Cumin-Mint Cauliflower & Chickpea Bowl

Thank you to everyone who joined our 28 Day Spring Bootcamp! It has been such an amazing 4 weeks of nourishment! We are inspired by all of you who have shared your successes along the way. YOU are truly why we do this. 

If you didn't have a chance to join this time, here is another sneak peek at one of the recipes from Week 4. We are already planning and recipe testing for the next round of Bootcamp, coming Fall 2017, so stay tuned!! In the meantime, enjoy this light, springtime meal for lunch, dinner, or any time you need to fuel up!

Roasted cauliflower and chickpeas with cumin & mint
Cumin Min Cauliflower & Chickpea Bowl

Cumin-Mint Cauliflower & Chickpea Bowl


  • 1 large cauliflower head, cut into small florets

  • 1 can (~15 oz) chickpeas, drained & rinsed

  • 3 Tbsp olive oil

  • 1 Tbsp ground cumin

  • 1/4 tsp salt

  • 2 cups fresh mint leaves, finely chopped

  • 1 cup dry roasted almonds, roughly chopped

  • 1/2 cup currants

  • 1/4 cup lemon juice

  • salt & pepper to taste


  1. Heat the oven to 400F.

  2. Spread chickpeas out on paper towels and pat dry. In a large bowl, toss together the cauliflower florets and chickpeas with 3 Tbsp olive oil, 1 Tbsp cumin + 1/4 tsp salt.

  3. Spread mixture out on in a single layer on a large baking sheet. Then roast for ~20-30 min., until the cauliflower is tender and everything is golden-brown.

  4. While roasting, pick the leaves off the mint and chop.

  5. Remove cauliflower and garbanzos from oven. Toss in a large bowl with mint, lemon juice, additional salt as desired, almonds and currants.

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Roasted cauliflower & chickpeas with cumin & mint