Nourish Bowl with Crunchy Chickpeas, Roast Cauliflower, Tabouli Salad, Pomegranate, and Hummus

Ingredients

• 1420 g cooked chickpeas(420g)
• 21 tablespoon olive oil(13.5g)
• 32 teaspoon onion powder(4.8g)
• 41 teaspoon garlic powder(2.8g)
• 52 teaspoon cumin(4.2g)
• 63 teaspoon smoked paprika(6.9g)
• 70.5 teaspoon salt(2.8g)
• 80.25 teaspoon black pepper(0.6g)
• 91 head cauliflower(600g)
• 102 cup curly parsley(120g)
• 110.5 red onion(60g)
• 121 large tomato(180g)
• 131 medium cucumber(200g)
• 141 lemon lemon juice(45g)
• 15200 g hummus(200g)
• 160.33 cup pomegranate seeds(55g)
• 171 tablespoon sesame seeds(9g)

Instructions

1. 1Preheat the oven to 200°C (392°F).
2. 2Place the cauliflower pieces on a lined baking tray. Drizzle with 1/2 tablespoon olive oil, 1 teaspoon onion powder, 1 teaspoon cumin, 2 teaspoons smoked paprika, and a pinch of salt and pepper. Toss to coat.
3. 3On a separate lined baking tray, add the drained chickpeas. Drizzle with 1/2 tablespoon olive oil, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon cumin, 1 teaspoon smoked paprika, and a pinch of salt and pepper. Toss to coat.
4. 4Place both trays in the oven, with the cauliflower on the top rack. Bake for around 35 minutes, until golden and crispy.
5. 5Meanwhile, in a bowl, combine the chopped parsley, diced red onion, diced tomato, diced cucumber, lemon juice, and a pinch of salt to make the tabouli style salad.
6. 6To assemble, spread hummus on the base of each bowl. Top with tabouli salad, roasted cauliflower, crunchy chickpeas, pomegranate seeds, and sesame seeds.
7. 7Serve immediately and enjoy.