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Crispy Chickpea Bowl with Yogurt Dressing By @cookingforpeanuts

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Background Music : Giulio Cercato • Fine (feat. Nave)

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Recipe:

✅Serves 3

✅Ingredients:
¾ cup dry farro (use short grain brown rice or quinoa for gluten-free)
1 medium cauliflower, cut into bite size florets (about 4 cups)
1 (15-ounce) can chickpeas, drained and rinsed
1 large yellow onion, roughly sliced
Dash of curry powder
Dash of garlic powder
Dash of cinnamon
Salt & freshly ground black pepper to taste
Generous squeeze of fresh lemon juice
Drizzle of extra virgin olive oil (optional)
✅For the lemony garlicky yogurt dressing:
1 (5.3-ounce) carton unsweetened nondairy yogurt
1 ½ teaspoons apple cider vinegar
2 teaspoons tahini
1 large garlic clove
Fresh lemon juice to taste
✅Other:
3/4 cup chopped parsley
3 packed cups baby arugula or baby spinach (optional)
Chili crisp or chili oil to taste (optional)
✅Cook the farro according to directions on the packet. Drain. Set aside.
✅Place the cauliflower, chickpeas, and onion on a large nonstick baking sheet. Add a generous dash of curry powder, and garlic powder. Sprinkle with cinnamon. Add a generous squeeze of lemon juice, and drizzle with olive oil, if using. Toss until evenly coated with the spices. Roast at 425ºF for 15 minutes. Toss and cook for about 10 minutes more, or until the cauliflower is just tender.
✅Meanwhile, transfer the nondairy yogurt, apple cider vinegar, and tahini to a medium bowl. Grate the garlic into the bowl using a fine grater. Add water to thin until the desired consistency. Mix to combine. Season with fresh lemon juice, salt, and pepper.
✅Transfer the roasted veggies, farro, and parsley to a large bowl. Add the desired amount of dressing and mix well to combine. Add chili oil to taste. Season with lemon juice, salt, and pepper. Serve warm or chilled. Good for up to 4 days.

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Crispy Chickpea Bowl with Yogurt Dressing By @cookingforpeanuts

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