Prep Time 10 mins
Cook Time 30 mins
Rest Time 5 mins
Total Time 45 mins
Cooking Method:
Cuisine:
Courses: , ,
Difficulty: Beginner
Cooking Temp: 200  C
Best Season: All Seasons
Description

This Roasted Cauliflower and Chickpea Salad is a delicious, hearty, and nutrient-packed dish with warm roasted vegetables, fresh greens, and a zesty lemon tahini dressing. Perfect for meal prep or a light dinner, this recipe is easy to make and full of vibrant flavors. High in fiber and plant-based protein, this salad is a satisfying and wholesome meal.

Ingredients
    For the Roasted Vegetables:
  • 1 medium head cauliflower, cut into florets
  • 1 can (400g) chickpeas, drained and rinsed
  • 2 tbsp olive oil
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
    • For the Salad Base:
  • 4 cups mixed greens (arugula, spinach, or romaine)
  • 1/2 small red onion, thinly sliced
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup pomegranate seeds (optional)
  • 1/4 cup crumbled feta cheese (optional)
    • For the Lemon Tahini Dressing:
  • 3 tbsp tahini
  • 2 tbsp lemon juice
  • 1 tbsp olive oil
  • 1 tbsp maple syrup or honey
  • 1 small garlic clove, minced
  • 2 tbsp water (to thin)
  • Salt and pepper to taste
Instructions
    Preheat the Oven
  1. 1
    Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
    2. Roast the Cauliflower and Chickpeas
  2. 2
    In a large bowl, toss the cauliflower florets and chickpeas with olive oil, cumin, smoked paprika, garlic powder, salt, and black pepper. Spread them evenly on the prepared baking sheet and roast for 25-30 minutes, flipping halfway through, until golden brown and crispy.
    3. Prepare the Dressing
  3. 3
    In a small bowl, whisk together tahini, lemon juice, olive oil, maple syrup (or honey), minced garlic, water, salt, and pepper. Adjust water for desired consistency.
    4. Assemble the Salad
  4. 4
    In a large salad bowl, combine the mixed greens, sliced red onion, and chopped parsley. Add the roasted cauliflower and chickpeas on top. Sprinkle with pomegranate seeds and crumbled feta cheese if using.
    5. Dress and Serve
  5. 5
    Drizzle the salad with the lemon tahini dressing and toss gently. Serve immediately and enjoy!
Note
  • Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Keep the dressing separate until ready to serve.
  • Variations: Add roasted sweet potatoes, avocado slices, or toasted nuts for extra texture and flavor.
  • Make it a meal: Serve with grilled chicken, tofu, or quinoa for a protein boost.
Keywords: Healthy, Vegan, Gluten-Free, Easy, Meal Prep
Read it online: https://petitepanini.com/recipe/roasted-cauliflower-and-chickpea-salad/