How to Make a Hearty Roasted Cauliflower and Chickpea Salad with Lemon Tahini Dressing

Simple Summary

This Roasted Cauliflower and Chickpea Salad is a delightful blend of warm, caramelized vegetables and protein-packed legumes, tossed with a zesty dressing for a satisfying and nutritious meal.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 4
• Difficulty: Beginner

Ingredients

• 1 large head of cauliflower, cut into florets
• 1 (15 oz) can of chickpeas, drained and rinsed
• 3 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh mint
• 1/4 cup red onion, finely diced

For the dressing:

• 1/4 cup tahini
• 2 tablespoons lemon juice
• 1 clove garlic, minced
• 2 tablespoons water
• Salt to taste

Instructions

1. Preheat the oven to 425°F (220°C).

2. In a large bowl, toss the cauliflower florets and chickpeas with olive oil, cumin, smoked paprika, garlic powder, salt, and pepper.

3. Spread the mixture evenly on a large baking sheet.

4. Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the cauliflower is golden brown and crispy on the edges.

5. While the vegetables are roasting, prepare the dressing. In a small bowl, whisk together tahini, lemon juice, minced garlic, water, and salt until smooth. If the dressing is too thick, add more water, one teaspoon at a time.

6. Remove the roasted cauliflower and chickpeas from the oven and let cool for 5-10 minutes.

7. In a large serving bowl, combine the roasted vegetables with chopped parsley, mint, and red onion.

8. Drizzle the lemon tahini dressing over the salad and toss gently to combine.

9. Taste and adjust seasoning if needed. Serve warm or at room temperature.

Chef's Notes

• For extra crunch, add toasted pine nuts or pumpkin seeds before serving.
• This salad can be made ahead and stored in the refrigerator for up to 3 days. If serving cold, let it come to room temperature before eating for the best flavor.
• To make it spicier, add a pinch of cayenne pepper to the spice mix before roasting.
• For a vegan protein boost, add cooked quinoa or lentils to the salad.
• Leftover dressing can be stored in an airtight container in the refrigerator for up to a week.

Nutritional Info

Per serving (approximate):

• Calories: 350
• Protein: 10g
• Healthy Fats: 22g
• Fiber: 8g
• Vitamin C: 80% of daily value
• Iron: 15% of daily value

This salad is rich in plant-based protein, healthy fats from olive oil and tahini, and fiber. It's also an excellent source of vitamins C and K from the cauliflower and herbs.

Serving Suggestions

• Serve as a main course for a light lunch or dinner, paired with warm pita bread.
• Use as a side dish alongside grilled chicken or fish for a more substantial meal.
• Pack in containers for a nutritious work or school lunch.
• For a Mediterranean-inspired spread, serve alongside hummus, falafel, and tabbouleh.
• Garnish with a sprinkle of za'atar or sumac for an extra Middle Eastern flavor boost.