Description
This Roasted Cauliflower Chickpea Salad with Tahini Dressing is a nutritious and delicious combination of roasted cauliflower, crispy chickpeas, fresh greens, and a creamy lemon tahini dressing. Packed with plant-based protein and healthy fats, this salad is perfect for meal prep, a quick weeknight dinner, or as a satisfying lunch. Easy to make and bursting with flavor, it’s a Mediterranean-inspired dish that everyone will love!
Ingredients
For the Salad:
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
For the Lemon Tahini Dressing:
⅓ cup tahini
⅓ cup water
3 tablespoons lemon juice
Instructions
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Preheat the oven: Preheat your oven to 180°C (350°F).
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Prepare the cauliflower: Chop the cauliflower into florets. In a large mixing bowl, toss the cauliflower florets and chickpeas with olive oil, salt, and pepper.
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Roast the cauliflower and chickpeas: Spread the cauliflower and chickpeas evenly on a baking sheet lined with aluminum foil. Roast for 30 minutes, or until the cauliflower is tender and lightly browned, stirring halfway through.
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Make the tahini dressing: While the cauliflower and chickpeas are roasting, whisk together the tahini, lemon juice, and hot water until smooth. Adjust the consistency with more water if needed.
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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.
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Toss and serve: Drizzle the tahini dressing over the salad and toss gently to coat. Serve immediately and enjoy!
Notes
- Add more vegetables: You can add roasted sweet potatoes, bell peppers, or zucchini for added flavor and color.
- Add protein: Add roasted tofu, quinoa, or feta cheese for additional protein.
- Make it spicy: Add red pepper flakes to the tahini dressing for an extra kick.
- Storage: Store leftover salad components separately in airtight containers. The roasted cauliflower and chickpeas can be stored in the refrigerator for up to 3 days. The tahini dressing can be kept in the refrigerator for up to a week.
- Nuts/Seeds: For added crunch, consider adding toasted almonds, pine nuts, or sunflower seeds.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
