Cauliflower Couscous with Chickpeas

Great low-glycemic Cauliflower Couscous with protein-rich Chickpeas

A tasty version of the Middle Eastern classic, couscous with toasted, spiced chickpeas and raw cauliflower.

Cauliflower Couscous with Spiced Chickpeas

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4
Author Tania Van Pelt


For the Chickpeas

  • 15- ounce can of chickpeas drained, rinsed, and patted dry (or 1½ cups cooked chickpeas)
  • 1 teaspoon ground cumin
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon sea salt
  • 1 tablespoon olive oil

For the Dressing

  • 3 tablespoons fresh lemon juice
  • 1 teaspoon dijon style mustard
  • 1 clove of garlic minced
  • 1 teaspoon fine sea salt
  • ¼ cup extra virgin olive oil

For the Salad

  • 1 large head cauliflower cut into florets
  • 2 cups cherry tomatoes halved
  • ½ red onion diced
  • ½ cup kalamata olives pitted, chopped
  • 1 cucumber peeled, diced
  • 1 cup fresh parsley finely chopped
  • ½ cup pine nuts or pumpkin seeds toasted
  • 1 teaspoon crushed red pepper flakes
  • Sea salt and fresh black pepper pepper to taste


  1. Preheat the oven to 400°F. In a bowl, combine the chickpeas with spices and oil. Lay them in a single layer on a parchment-lined baking sheet and bake in the oven until slightly browned and crisp, about 35 to 40 minutes. Toss chickpeas halfway through cooking time.
  2. To make the dressing, combine the lemon juice, mustard, garlic and salt in a bowl. Drizzle in olive oil. Taste and adjust seasonings if needed. Set aside.
  3. Place the cauliflower florets in the bowl of a large food processor. Pulse until the cauliflower reaches a fine, crumbled consistency.
  4. Transfer the cauliflower to a large bowl and combine with the cherry tomatoes, onion, olives, cucumber, parsley, pine nuts, and crushed red pepper flakes. Toss well. Slowly drizzle with dressing and season to taste with salt and pepper. Once seasoned add roasted chickpeas and serve.

Recipe Notes

Adapted from Andrea Bemis