Name: Roasted Cauliflower Chickpea Salad
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Mediterranean
Ingredients: 1 medium cauliflower, chopped into florets; 400g (1 can) chickpeas, drained and rinsed; 3 tablespoons olive oil; 4 cups butter lettuce leaves; 2 cups kale, roughly chopped; 1 teaspoon salt; 1 teaspoon pepper; 2 tablespoons fresh Italian parsley, finely chopped; 1 tablespoon fresh mint, finely chopped; ⅓ cup tahini; ⅓ cup water; 3 tablespoons lemon juice

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This Roasted Cauliflower Chickpea Salad is the perfect combination of vibrant greens, crunchy chickpeas, and roasted cauliflower, all topped with a creamy lemon tahini dressing. It’s a flavorful and healthy salad that’s satisfying and packed with plant-based protein. If you’re looking for a meal that’s both nourishing and delicious, this is the one!

Why You’ll Love This Recipe

This salad is a great balance of texture and flavor—roasted cauliflower and crispy chickpeas provide hearty satisfaction, while the buttery lettuce and kale offer freshness. The tangy, creamy tahini dressing ties everything together beautifully, creating a delightful Greek-inspired dish that’s as healthy as it is delicious. Plus, it’s easy to make and perfect for meal prep or a quick weeknight dinner.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Salad:

1 medium cauliflower
400g (1 can) chickpeas, drained and rinsed
3 tablespoons olive oil
4 cups butter lettuce leaves
2 cups kale, roughly chopped
1 teaspoon salt
1 teaspoon pepper
2 tablespoons fresh Italian parsley, finely chopped
1 tablespoon fresh mint, finely chopped

For the Lemon Tahini Dressing:

⅓ cup tahini
⅓ cup water
3 tablespoons lemon juice

Directions

Preheat the oven: Preheat your oven to 180°C (350°F).
Prepare the cauliflower: Chop the cauliflower into florets. Place the florets and chickpeas into a large mixing bowl, drizzle with olive oil, and sprinkle with salt and pepper. Toss well to coat evenly.
Roast: Spread the cauliflower florets and chickpeas on a baking sheet lined with aluminum foil. Roast for 30 minutes, or until tender and lightly browned, stirring halfway through.
Make the dressing: While the cauliflower and chickpeas are roasting, prepare the tahini dressing. In a bowl, whisk together the tahini, lemon juice, and hot water until the dressing is smooth and runny. Adjust with more water if needed.
Assemble the salad: In a large salad bowl, layer the butter lettuce and kale. Top with the roasted cauliflower and chickpeas, then sprinkle with fresh parsley and mint.
Toss and serve: Drizzle the tahini dressing over the salad and toss everything together to coat evenly. Serve immediately and enjoy!

Servings and Timing

Servings: 4
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Variations

Add more vegetables: You can add roasted sweet potatoes, bell peppers, or even zucchini to the salad for extra color and flavor.
Add protein: For additional protein, try adding roasted tofu, quinoa, or even a sprinkle of feta cheese.
Make it spicy: Add a pinch of red pepper flakes to the tahini dressing for a little extra heat.

Storage/Reheating

Storage: Store leftover salad components separately in airtight containers. The roasted cauliflower and chickpeas can be kept in the refrigerator for up to 3 days. The tahini dressing can be refrigerated for up to a week.
Reheating: To reheat, warm the cauliflower and chickpeas in the oven or on the stovetop until heated through. The salad is best enjoyed fresh, but you can reassemble the salad after reheating the roasted veggies.

FAQs

1. Can I use frozen cauliflower for this recipe?

It’s best to use fresh cauliflower for roasting. Frozen cauliflower has a higher water content, which may make it soggy when roasted.

2. Can I prepare this salad in advance?

Yes, you can prepare the roasted cauliflower and chickpeas ahead of time and store them in the refrigerator. Just assemble the salad and add the dressing right before serving.

3. Can I make the tahini dressing ahead of time?

Yes, the tahini dressing can be made ahead of time and stored in the refrigerator for up to a week. Just give it a good shake or stir before serving.

4. Can I use a different leafy green instead of kale and butter lettuce?

Yes, you can use other greens like spinach, arugula, or romaine lettuce as a substitute for the kale and butter lettuce.

5. How can I make the dressing thicker?

If you prefer a thicker dressing, you can reduce the amount of water or add a little more tahini to the mixture.

6. Can I add nuts or seeds to this salad?

Yes, toasted almonds, pine nuts, or sunflower seeds would be great additions for extra crunch.

7. Can I use a different dressing instead of tahini?

You can substitute tahini with hummus or a yogurt-based dressing if you prefer a different flavor profile.

8. Can I add more spices to the roasted cauliflower and chickpeas?

Absolutely! You can add garlic powder, cumin, smoked paprika, or curry powder to the cauliflower and chickpeas for an added flavor boost.

9. Can I serve this salad warm?

This salad is typically served cold or at room temperature. However, the roasted cauliflower and chickpeas can be enjoyed warm if you prefer.

10. Is this salad vegan-friendly?

Yes, this salad is vegan, as it contains no animal products. The tahini dressing adds a creamy and flavorful element that fits perfectly within a plant-based diet.

Conclusion

The Roasted Cauliflower Chickpea Salad with Tahini Dressing is a perfect blend of crunchy, roasted vegetables, vibrant greens, and a creamy, tangy dressing. It’s a healthy, satisfying dish that’s easy to make and packed with flavor. Whether you’re looking for a nutritious meal or a delicious side dish, this salad will become a go-to recipe in your kitchen. Enjoy the goodness of roasted cauliflower, chickpeas, and a tahini dressing that brings everything together perfectly!