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, crispy vegetables and protein-packed legumes, tossed in 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
• Salt and pepper to taste
• 4 cups mixed salad greens
• 1/2 red onion, thinly sliced
• 1/4 cup chopped fresh parsley

For the Lemon-Tahini 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, salt, and pepper.

3. Spread the seasoned cauliflower and chickpeas on a large baking sheet in a single layer.

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

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. In a large salad bowl, combine the mixed greens and sliced red onion.

7. Once the cauliflower and chickpeas are done, let them cool for 5 minutes.

8. Add the roasted cauliflower and chickpeas to the salad bowl with the greens.

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

10. Sprinkle chopped parsley over the top.

11. Serve immediately and enjoy your Roasted Cauliflower and Chickpea Salad!

Chef's Notes

• For extra crunch, add toasted pine nuts or pumpkin seeds to the salad.
• You can make this salad ahead of time, but keep the dressing separate and add it just before serving to prevent the greens from wilting.
• Leftover salad can be stored in an airtight container in the refrigerator for up to 2 days.
• For a vegan option, this recipe is already perfect. For non-vegans, you could add crumbled feta cheese for extra flavor.
• If you prefer a spicier salad, add a pinch of cayenne pepper to the vegetable seasoning mix before roasting.

Nutritional Info

Per serving (approximate):

• Calories: 350
• Protein: 12g
• Healthy Fats: 22g
• Fiber: 10g
• Vitamin C: 80% of daily value
• Iron: 20% of daily value This salad is rich in plant-based protein, healthy fats from olive oil and tahini, and provides a good source of fiber and vitamins.

Serving Suggestions

• Serve this salad as a light main course for lunch or dinner.
• For a more substantial meal, pair it with grilled chicken or fish.
• Accompany with warm pita bread or crusty whole grain bread.
• This salad is perfect for potlucks or picnics, as it travels well.
• For a refreshing beverage pairing, serve with iced mint tea or a crisp white wine like Sauvignon Blanc.
• Present the salad on a large platter for a beautiful, rustic look, garnished with lemon wedges and extra parsley.