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Roasted Cauliflower & Chick Peas with Swiss Chard & Feta

Course Side Dish, Vegetarian
Prep Time 1 hour
Cook Time 45 minutes
Total Time 2 hours
Servings 6 servings


  • 1 head cauliflower
  • 7-8 ounce can of chick peas garbanzo beans
  • 3 TB olive oil
  • 1 large bunch Swiss Chard
  • 3 ounces Feta Cheese
  • 3 TB Panko bread crumbs
  • 1-2 teaspoons olive oil


  • Clean 1 head cauliflower, cut out stem. Rinse, break into flowerettes
  • Open a 7.75 ounce can of garbanzo beans (chick peas). Rinse well, drain and let dry.
  • Place cauliflower and beans onto large baking sheet. Drizzle with 3 TB olive oil and toss to coat.
  • Roast in 400 degree oven for 30-35 minutes.
  • While vegetables are baking, clean Swiss chard and dry. Chop coarsely.
  • Add Swiss chard to pan, about 20-25 minutes into roasting cauliflower mixture (cooking chard for 10 minutes)
  • Remove pan from oven. Add 3 ounces crumbled feta to a serving bowl. Transfer cauliflower-bean-chard mixture to oven-safe serving bowl and mix gently.
  • Top dish with 3 TB Panko crumbs. Drizzle with 1-2 teaspoons olive oil and return to oven for 10-15 minutes.