This Turmeric Cauliflower and Chickpea sheet pan dinner gives you a healthy, high-fiber meal with big Mediterranean flavor, simple prep, and easy weeknight convenience.
For more easy and healthy dinners, check out our Mediterranean greens and beans, wild rice salad, Mediterranean orzo and beans, and turmeric rice with chickpeas.
Try Our Turmeric Cauliflower and Chickpeas for an Easy Sheet Pan Dinner
This Turmeric Cauliflower and Chickpea sheet pan dinner is a simple, versatile, nutritious way to get more fiber-rich veggies on the table with almost no effort. The veggies roast until golden and lightly crisp, giving you a naturally flavorful meal that fits beautifully into a Mediterranean-style eating pattern. 🧡
Louise and I made this on a very busy morning, and we were amazed at how quickly it came together. With tender cauliflower, hearty chickpeas, and warm turmeric, it feels cozy but still wonderfully light. Pair it with quinoa, wild rice, or rotisserie chicken for a balanced bowl of goodness.
If you love one pan roasted vegetables or you’re searching for a truly easy sheet pan vegetarian dinner, this one delivers. It’s naturally low in saturated fats, yet satisfying thanks to the chickpeas and potatoes.
Finish it with lemon and fresh parsley for a bright, fresh, feel-good meal. 🍋✨
Ingredients
Find complete ingredient list, quantities, and substitutions in the recipe box at the bottom of the page.
- Cauliflower: Fresh florets roast beautifully until golden. Substitute broccoli, Romanesco, or a mix of both for an equally tasty roasted chickpeas recipe base.
- Potatoes: Any waxy potato works. Swap with sweet potatoes or butternut squash for a sweeter, softer bite.
- Chickpeas: Canned is easiest, but cooked-from-scratch chickpeas are excellent too. You can replace them with white beans or lentils for a different vegetarian meal prep sheet pan feel.
- Olives: Kalamata adds richness; green olives add brightness. Substitute capers, sun-dried tomatoes, or chopped artichoke hearts.
- Olive Oil: Use extra-virgin for best flavor. For a lighter option, try half olive oil and half vegetable broth.
- Lemon Juice + Zest: Fresh lemon keeps everything bright. Substitute with red wine vinegar or apple cider vinegar.
- Garlic: Fresh cloves give the best flavor. Swap with garlic powder or roasted garlic for something milder.
- Turmeric: Essential for color and warmth. Substitute curry powder or a pinch of saffron for a twist on this turmeric vegetables recipe.
- Rosemary: Use dried or fresh. Swap with thyme, oregano, or an Italian herb mix.
- Quinoa (to serve): Substitute rotisserie chicken, farro, couscous, brown rice, or barley.
- Greek Yogurt (to serve): Use low-fat Greek yogurt or Skyr for extra protein; dairy-free yogurt works too.
- Parsley + Lemon (to serve): Swap parsley with cilantro, basil, or mint.
How to Make Turmeric Cauliflower and Chickpeas
1. Make the Marinade
Preheat your oven to 430°F / 220°C.
In a small bowl, whisk together the olive oil, lemon zest, lemon juice, grated garlic, turmeric, rosemary, salt, and black pepper. This is the flavor base that makes your turmeric roasted cauliflower so golden and delicious.
2. Prep the Veggies
Cut the cauliflower into even florets. Slice the potatoes into thin, even wedges so they cook quickly. Drain and rinse the chickpeas, shaking off any extra water.
Add everything to a large baking sheet, along with the olives. Pour the marinade over the veggies and toss well so every piece is coated—this step is key for a healthy roast vegetables recipe that browns beautifully.
3. Roast Until Golden
Bake for 25–30 minutes, no need to flip. The veggies should be fork tender with lightly crisp edges.
4. Finish and Serve
Add chopped parsley, a squeeze of fresh lemon, and your grain or protein of choice (we love quinoa, farro, or shredded rotisserie chicken). Toss everything right on the baking sheet.
Serve warm in a bowl with a generous dollop of Greek yogurt. Enjoy!
Tips
- Cut everything the same size so your veggies roast evenly and your cauliflower and chickpeas dinner cooks at the same pace.
- Dry the chickpeas well after rinsing—moisture prevents browning and crisp edges.
- Use a large baking sheet to avoid overcrowding; space helps create beautifully caramelized sheet pan cauliflower.
- Toss the veggies thoroughly in the marinade so every piece gets flavor and color from the turmeric.
- Taste and adjust the lemon at the end—a little extra brightness brings all the warm spices to life.
- Add fresh herbs after baking to keep their flavor vibrant and fresh. This is so important.
- Serve with a contrasting texture like quinoa, farro, or orzo for a more complete Mediterranean roasted vegetables bowl.
- Finish with extra yogurt or feta if you want a creamy, cooling contrast to the warm spices.
Frequently Asked Questions
Yes, but thaw and pat it dry first so it still browns well.
No—potatoes roast beautifully with the skins on, and the peel adds great texture. Just give them a good scrub if they’re dirty, and choose organic if your budget allows. Don’t stress about it though.
Dry them really well before roasting to get the best texture for a high fiber sheet pan meal.
Absolutely—chop everything the night before and store it in the fridge.
Cumin, smoked paprika, and coriander all pair well without overpowering the cauliflower.
Yes—capers, sun-dried tomatoes, or artichoke hearts all add great flavor.
They should be fork tender in the center with golden, crisp edges.
Yes—quinoa, chickpeas, tofu, rotisserie chicken, or lentils work well for a balanced one pan roasted vegetables dinner.
More Easy Mediterranean Dinners
- Dense chickpea sweet potato salad
- Mediterranean lentils and rice
- Easy black beans and rice
- Greek chickpea soup
- Lentil potato patties
- Mediterranean lentil and orzo
- Chickpea sweet potato patties
- Greek lentil soup
If you tried this turmeric cauliflower and chickpea recipe or any other recipe on our blog, please leave a 🌟 star rating and let us know how it goes in the comments. We love hearing from you!
Turmeric Cauliflower and Chickpea (Healthy Sheet Pan Dinner)
Ingredients
- 1 medium cauliflower about 1½ pound or 680 g
- 1 pound potatoes cut into wedges — or baby potatoes
- 1 can chickpeas drained and rinsed — 15 oz / 400 g can
- ½ cup pitted olives
- 3 tablespoons olive oil
- 3 tablespoons lemon juice + zest of 1 lemon — zest first, then squeeze
- 3 cloves garlic grated or minced
- 1½ teaspoons turmeric
- 1 teaspoon dried rosemary
- ¾ teaspoon salt more or less to taste + black pepper
- ¼ cup fresh parsley chopped
To serve
- 1 cup cooked quinoa swap with farro, brown rice, couscous, orzo, bulgur, wild rice, crumbled feta, or rotisserie chicken
- ½ cup Greek yogurt + more lemon to squeeze on top
Instructions
- Make the marinade: Heat the oven to 430°F (220°C). In a small bowl, whisk the 3 tablespoons olive oil, zest from 1 lemon, 3 tablespoons lemon juice, 3 cloves garlic (grated), 1½ teaspoons turmeric, 1 teaspoon dried rosemary, ¾ teaspoon salt, and pepper.
- Prep the veggies: Cut 1 medium cauliflower into florets. Slice 1 pound potatoes into thin, even wedges so they cook quickly. Rinse and drain 1 can chickpeas well. Add everything to a large baking sheet with ½ cup pitted olives. Pour the marinade on top and toss until all the veggies are coated.
- Roast: Arrange on a single layer and bake for 25 to 30 minutes, or until the veggies are tender and golden around the edges.
- Finish and serve: Add ¼ cup fresh parsley (chopped), a squeeze of lemon, and 1 cup cooked quinoa or another grain. Toss gently on the baking sheet. Serve in a bowl with a spoonful of Greek yogurt.
Notes
- Cauliflower → Broccoli, Romanesco, or a mix of both
- Potatoes → Sweet potatoes or butternut squash
- Chickpeas → White beans or lentils
- Olives → Capers, sun-dried tomatoes, or chopped artichoke hearts
- Olive Oil → Half olive oil + half vegetable broth
- Lemon Juice + Zest → Red wine vinegar or apple cider vinegar
- Garlic → Garlic powder or roasted garlic
- Turmeric → Curry powder or a pinch of saffron
- Rosemary → Thyme, oregano, or Italian herb mix
- Quinoa (to serve) → Rotisserie chicken, farro, couscous, brown rice, or barley
- Greek Yogurt (to serve) → Low-fat Greek yogurt, Skyr, or dairy-free yogurt
- Parsley + Lemon (to serve) → Cilantro, basil, or mint
- Cut everything evenly so the veggies roast at the same pace.
- Dry chickpeas thoroughly—any moisture blocks browning and crisp edges.
- Use a large baking sheet to prevent overcrowding and get that caramelized goodness.
- Toss veggies well in the marinade to coat every piece with flavor and turmeric color.
- Taste and tweak the lemon at the end for a bright pop that lifts the warm spices.
- Add fresh herbs after baking to keep their flavor vibrant and alive.
- Serve with a contrasting texture like quinoa, farro, or orzo for a complete Mediterranean-style bowl.
- Finish with yogurt or feta for a creamy, cooling contrast to the warm spices.
- Store leftovers in an airtight container in the fridge for up to 3 days, or freeze them for up to 3 months.
Nutrition
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