Golden Turmeric Chickpea Bowl

Ingredients

• 2 cans (15 oz each) Chickpeas
• 1 head Cauliflower
• 2 cups Basmati Rice
• 2 tsp Ground Turmeric
• 1 tsp Ground Cumin
• 3 tbsp Olive Oil
• ½ whole Red Onion
• 2 tbsp Red Wine Vinegar
• 2 tbsp Lemon Juice
• ¼ cup Fresh Parsley
• 2 tbsp Fresh Mint
• 1 clove Garlic

Instructions

1. Preheat oven to 425°F. Cook basmati rice according to package directions.
2. Toss chickpeas and cauliflower with 2 tbsp olive oil, turmeric, cumin, and a pinch of salt. Spread on a sheet pan. Roast 22–25 minutes until golden and crispy.
3. Quick-pickle the red onion in red wine vinegar with a pinch of salt.
4. Make the herb drizzle: whisk remaining olive oil, lemon juice, garlic, parsley, and mint.
5. Divide rice among bowls. Top with roasted chickpeas and cauliflower, pickled onion, and herb drizzle.