Description
Roasted Cauliflower and Chickpea Salad with Tahini Dressing is a vibrant dish that combines golden-brown roasted cauliflower florets and tender chickpeas, all drizzled with a creamy tahini dressing infused with Middle Eastern spices. This salad not only brings a delightful crunch but also a nutty finish that makes it perfect for lunch or as a colorful side at dinner gatherings. Impress your guests and indulge in this visually stunning and flavorful dish that’s both nutrient-dense and incredibly satisfying.
Ingredients
Scale
- 1 medium head cauliflower (about 4 cups florets)
- 1 can (15 oz) chickpeas, drained and rinsed
- 3 tbsp extra virgin olive oil
- 3 tbsp tahini
- 2 tbsp fresh lemon juice
- 1 tsp garlic powder
- 1 tsp ground cumin
- Salt and pepper to taste
- ¼ cup fresh parsley, chopped
Instructions
- Preheat the oven to 425°F (220°C).
- Cut the cauliflower into bite-sized florets. In a bowl, toss the florets with olive oil, salt, pepper, cumin, and garlic powder until evenly coated.
- Spread the cauliflower on a baking sheet in a single layer. Roast for about 25-30 minutes until golden brown and tender, flipping halfway through.
- While roasting, drain and rinse chickpeas. Toss them in olive oil and seasonings if desired; add them to the oven during the last 10 minutes of roasting.
- For the dressing, whisk together tahini, lemon juice, water (to thin), salt, and pepper in a small bowl until smooth.
- In a large bowl, combine warm roasted cauliflower and chickpeas. Drizzle with tahini dressing and sprinkle with chopped parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 360
- Sugar: 5g
- Sodium: 270mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 11g
- Cholesterol: 0mg