Adapted from Bon Appetit

Warm Chickpea Bowls with Lemony Yogurt

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  1. Preheat oven to 400°.

  2. Mix garlic, coriander, cumin, and 3 Tbsp. oil in a large bowl.

  3. Add cauliflower and chickpeas; season with salt and pepper. Toss to coat.

  4. Transfer cauliflower mixture to a parchment-lined rimmed baking sheet. Wipe out bowl; reserve. Bake, tossing halfway through, until chickpeas and cauliflower are golden brown and cauliflower is tender, 18–22 minutes.

  5. Meanwhile, mix yogurt, 1 Tbsp. lemon juice, and a big pinch of salt in a small bowl.

  6. Toss fennel, chile (if using), parsley, sesame seeds, and remaining 3 Tbsp. lemon juice in reserved bowl; season with salt.

  7. Spread yogurt mixture on slices of toast. Top with spiced chickpea mixture. Scatter fennel salad over, then drizzle with oil.

  • 1 garlic clove, finely grated
  • 1½ tsp. ground coriander
  • 1½ tsp. ground cumin
  • 3 Tbsp. extra-virgin olive oil, plus more for drizzling
  • ½ medium head of cauliflower (about ¾ lb.), broken into large florets, sliced ¼" thick
  • 1 15-oz. can chickpeas, rinsed
  • Kosher salt, freshly ground pepper
  • ¾ cup whole-milk Greek yogurt
  • 4 Tbsp. fresh lemon juice, divided
  • 1 medium fennel bulb, halved lengthwise, very thinly sliced crosswise
  • 1 small chile, thinly sliced
  • 1 cup very coarsely chopped parsley
  • 1 Tbsp. toasted sesame seeds
  • slices of toast