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Roasted Cauliflower and Chickpea Salad with Tahini Dressing

Course Salad, Side Dish
Cuisine Fusion, Middle Eastern
Keyword Cauliflower, Dressing, Healthy, Salad, Side Dish, Tahini, Vegetables, Vegetarian
Servings 4 Servings

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

  1. Preheat oven to 400°F and set aside a rimmed baking sheet lined with aluminum foil or parchment paper.

  2. 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

  1. Combine all ingredients in the jar of a blender and blitz until smooth. Set aside.

Assemble

  1. Transfer roasted vegetables to a serving platter. Drizzle with prepared dressing and garnish with parsley.
  2. Salad can be served warm or at room temperature. Refrigerate leftovers.