Roasted Cauliflower and Chickpea Salad with Tahini Dressing
Dive into the rich flavors of the Mediterranean with this Roasted Cauliflower and Chickpea Salad drizzled with a creamy Tahini Dressing. A perfect harmony of roasted vegetables and legumes, paired with a nutty dressing, this salad is a nutritious addition to any meal.
Equipment
- Oven
- Baking sheet
- Parchment paper
- Small bowl
- Whisk
- Salad bowl
Ingredients
Salad Ingredients
- 1 large head of cauliflower, cut into florets about 2 pounds / 900g
- 1 can chickpeas, drained and rinsed 15 oz / 425g
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cumin
- 2 cups mixed salad greens
Tahini Dressing Ingredients
- 1/3 cup tahini
- 1 garlic clove, minced
- 2 tablespoons lemon juice
- 3 tablespoons water
- 1 tablespoon olive oil
- Salt to taste
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
- Arrange the cauliflower florets and chickpeas on the prepared baking sheet. Drizzle with 2 tablespoons of olive oil, and sprinkle with sea salt, black pepper, smoked paprika, and cumin. Toss to coat evenly.
- Roast in the preheated oven for 25 minutes, or until the cauliflower is tender and golden, stirring halfway through for even cooking.
- While the vegetables are roasting, prepare the tahini dressing. In a small bowl, whisk together the tahini, minced garlic, lemon juice, water, and olive oil until smooth. Add salt to taste and adjust the consistency with more water if needed. The dressing should be creamy but pourable.
- Remove the roasted cauliflower and chickpeas from the oven and let them cool slightly.
- In a large salad bowl, combine the mixed salad greens with the roasted cauliflower and chickpeas. Drizzle with the tahini dressing and toss gently to combine.
- Serve the salad warm or at room temperature, with extra tahini dressing on the side if desired.
Notes
For a more substantial meal, add grilled chicken or tofu.
The salad can be stored in an airtight container in the refrigerator for up to 2 days. Dress just before serving.
Customize with additional vegetables, nuts, or seeds for extra texture and flavor.