If you’re looking for a wholesome, vibrant dish that brings together bold flavors and nourishing ingredients, this Roasted Cauliflower and Chickpea Salad with Tahini Dressing is about to become your new favorite.
Tossed in warm spices and paired with a creamy tahini dressing, this salad is a celebration of texture and flavor. It’s perfect for busy weeknights, light lunches, or impressing guests at your next gathering. Nutritious, vibrant, and irresistibly good, this recipe will have you coming back for seconds—and maybe even thirds! Ready to transform humble ingredients into something extraordinary? Let’s get started.
Roasted Cauliflower and Chickpea Salad with Tahini Dressing
Ingredients
- 1 large head cauliflower, cut into bite size florets
- ½ medium red onion, sliced
- 1 15 ounce can chickpeas (about 1¾ cups)
- 2 tablespoons olive oil
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon ground cumin
- ½ teaspoon ground black pepper
- Salt, to taste
- ¼ cup chopped parsley
Tahini Dressing
- ¼ cup tahini
- ¼ cup water
- 1 tablespoon honey
- 1 clove garlic
- Salt, to taste
Instructions
Prepare Roasted Cauliflower and Chickpeas
-
Preheat oven to 400°F and set aside a rimmed baking sheet lined with aluminum foil or parchment paper.
-
In a large bowl gently toss together cauliflower, red onion, chickpeas, olive oil, paprika, garlic powder, cumin, black pepper, and salt. Transfer to prepared baking sheet in an even layer. Bake until lightly browned, about 30 to 35 minutes, stirring midway to ensure even roasting.
Prepare Tahini Dressing
-
Combine all ingredients in the jar of a blender and blitz until smooth. Set aside.
Assemble
-
Transfer roasted vegetables to a serving platter. Drizzle with prepared dressing and garnish with parsley.
-
Salad can be served warm or at room temperature. Refrigerate leftovers.
Recipe adapted from Budget Bytes.
Leave a Reply