Sriracha Cauliflower and Chickpea Sheet Pan Meal

A simple chickpea sheet pan meal that is perfect for a quick weeknight dinner. Roasted cauliflower, chickpeas, and a delicious Sriracha-based sauce. Gluten-free and vegan.

Over the years we’ve tested out quite a few meal delivery services. Some we’ve liked more than others, but one service we really enjoyed using for quite a while was Terra’s Kitchen. One of our favorite meals was the Korean BBQ Cauliflower and Chickpeas. I have been keeping an eye out for it on their site to order again, but they are currently transitioning their services and I think this meal may have gone into retirement! Sad day.

But that’s the cool thing about meal delivery services – you’ll likely find new recipes that you enjoy and you can always recreate them, even if you don’t order again. Of course, it’s less convenient because you have to get the groceries and prep everything, but it’s totally doable – and it’s exactly what I did with the Korean BBQ Cauliflower and Chickpea dish.

Plate of rice topped with roasted cauliflower and chickpeas.   Sheet pan with roasted cauliflower and chickpeas topped with cilantro.

I can’t even look at these pictures without my mouth watering… but this dish gets major bonus points because it’s so simple. You can totally throw this recipe together in under 30 minutes and with only one pan! It’s the perfect weeknight dinner, great for those nights when you’re thinking of throwing a frozen pizza in the oven but know you’d be better off getting in some veggies. Haha!

How to Make a Chickpea Sheet Pan Meal

You’ll start by roasting the cauliflower and chickpeas. If you’re short on time, you can buy a bag of cauliflower florets, otherwise chop up a head of cauliflower. Drain a can of chickpeas, rinse them and pat them dry. Quick and easy! Don’t stress about getting the chickpeas perfectly dry.

Toss the cauliflower florets and chickpeas in olive oil, salt and pepper, and roast away!

Roasted cauliflower and chickpeas on a sheet pan topped with cilantro.

While your veggies are roasting, whip up the delicious Sriracha sauce. After the veggies are done roasting, toss them in the sauce and then you’ll actually broil them in the oven for a few extra minutes. This will give the veggies a tasty caramelized char and really combines the flavors of the sauce and roasted veggies!

Sweet and spicy sriracha sauce in a jar.

When it’s all heated through, dish up some brown rice or quinoa (secret: I keep frozen rice in the freezer for easy meals like this) and serve the cauliflower and chickpeas on top. Scatter a few scallions and crushed peanuts on top to garnish and enjoy.

Roasted spicy cauliflower and chickpeas served over rice and topped with cilantro.

Love This Sheet Pan Meal and Want More? Try These:

If you make this Sriracha roasted cauliflower and chickpea sheet pan meal, be sure to leave a comment and star rating letting me know how it turned out! Your feedback is so helpful for the EBF team and other EBF readers.


Sriracha Roasted Cauliflower and Chickpea Sheet Pan Meal

  • Author: Brittany Mullins
  • Prep Time: 10 minutes
  • Cook Time: 27 minutes
  • Total Time: 37 minutes
  • Yield: 3


A simple sheet pan meal that is the perfect for a quick weeknight dinner. Roasted cauliflower, chickpeas and a delicious Sriracha-based sauce. Gluten-free and vegan.


  • 1 medium head cauliflower, broken into florets
  • 1 15oz can chickpeas, drained, rinsed and patted dry
  • 1 1/2 Tablespoons olive oil
  • 3/4 teaspoon sea salt
  • 3/4 teaspoon ground pepper
  • cooked brown rice or quinoa, for serving (optional)

Sriracha Sauce

  • 2 Tablespoons Sriracha
  • 2 Tablespoons coconut aminos
  • 1 Tablespoon maple syrup
  • 2 teaspoons apple cider vinegar
  • 2 teaspoon fresh ginger, minced
  • 2 cloves garlic, minced
  • 1 teaspoon sesame oil
  • 2 green onions, chopped + extra for topping
  • 1/4 cup chopped peanuts + extra for topping


  1. Preheat oven to 450°F. Line a baking sheet with aluminum foil for easy clean up.
  2. Break your head of cauliflower into bite-size florets and save any large stems for another use. Add florets and chickpeas onto your prepared baking dish and toss with olive oil, sea salt and pepper.
  3. Place into preheated oven and bake for about 20 minutes.
  4. While cauliflower and chickpeas are roasting, make the Sriracha sauce by combining all ingredients in a small bowl.
  5. Once cauliflower and chickpeas have roasted for 20 minutes, remove from oven and toss with the sauce to coat. Increase oven temp to broil, add pan back to the oven and broil for about 6-7 minutes. Remove from oven and serve the dish warm over brown rice or quinoa (if using). Garnish each portion with extra scallions and crushed peanuts.


Original recipe from Terra’s Kitchen

  • Category: Lunch/Dinner
  • Method: Bake
  • Cuisine: Asian


  • Serving Size: 1/3 of recipe (without rice or toppings)
  • Calories: 267
  • Sugar: 12g
  • Fat: 11g
  • Carbohydrates: 36g
  • Fiber: 9g
  • Protein: 9g

Keywords: chickpea sheet pan meal

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  1. I don’t normally come back and comment, but this was so, SO good!! I’m already thinking about the leftovers I saved for lunch tomorrow!!

  2. Loved this recipe! Great sauce! Served with quinoa and roasted diced sweet potato as well.Thank you!

  3. This is so delicious! I made with some quiona and it was a really filling dinner. Next time I’ll add 1 tablespoon of sriracha instead of 2 though, this was a little hot.

  4. I made this last night and it did not disappoint! It was so, so, so, very good! I didn’t have coconut aminos or maple syrup, so I subbed Braggs liquid aminos and honey in their place. Turned out delicious!

  5. I’ve made this twice now and it is so good, especially for something made with mostly pantry ingredients! I used green sriracha sauce and served with brown rice. Thank you for the recipe!

  6. This recipe is AMAZING!!!! I wish I had doubled the recipe because my husband and I fought over a second helping! I had some shiitake mushrooms that we going to go bad so I roasted them with the cauliflower and chickpeas as well. And that sauce, seriously SO GOOD! I will be making it again ASAP!!! Thank you!

    • Ahh that makes me so happy to hear, Ashley!! I’m so glad this recipe was a hit! Thanks for trying it and for coming back to leave a comment + star rating. It’s super helpful to other readers, so I appreciate it. <3

  7. This is such a good recipe! Really easy and hands-off, so I could do other things while dinner was essentially making itself. Would definitely make again!

  8. I made this for dinner last night and it was delicious! My husband loved it and said it was one of the best things I ever made. I will definitely make this again.

    • Ahhh that makes me so happy to hear, Talia. 🙂 I’m so glad this recipe was a hit! Thanks for trying it and for coming back to leave a comment and star rating. I really appreciate it!

  9. Just made this as a quick lunch and it was SOOO good!! I didn’t have chickpeas on hand so I subbed cubed Tempeh and it worked perfectly! Thanks for the great recipe!

  10. We are big fans of sriracha, cauliflower and sheet pan dinners so this was right up our alley. Delicious! I was out of peanuts so subbed toasted cashews. Thank you.

  11. Really enjoyed this recipe! I highly recommend it. Lots of great flavors. I subbed reduced sodium soy for the coconut aminos but now I plan to buy the aminos and give a try since they are much less sodium that even reduced sodium soy sauce.

  12. I made this tonight and it was truly delicious. I didn’t have any peanuts for a garnish – that would have been delicious. I also didn’t have any coconut aminos so I substituted Braggs aminos.

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