Description
Delicious Roasted Cauliflower and Chickpea Salad is a hearty and flavorful dish packed with roasted vegetables, protein-rich chickpeas, and a zesty dressing. The roasted cauliflower brings a delicious nutty flavor, while the chickpeas add a satisfying crunch. This salad is perfect for a nutritious lunch, side dish, or even a light dinner. It’s naturally vegan, gluten-free, and a great source of fiber and plant-based protein.
Ingredients
Scale
- 1 medium head cauliflower, cut into florets
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- 1/2 teaspoon ground turmeric (optional)
- Salt and pepper to taste
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
For the Dressing:
- 3 tablespoons tahini
- 1 tablespoon lemon juice
- 1 teaspoon maple syrup (optional)
- 1–2 tablespoons water (to thin the dressing)
- Salt and pepper to taste
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Roast the Cauliflower and Chickpeas: In a large bowl, toss the cauliflower florets and chickpeas with olive oil, cumin, paprika, turmeric (if using), salt, and pepper. Spread the mixture in a single layer on the prepared baking sheet. Roast for 25-30 minutes, stirring halfway through, until the cauliflower is tender and golden brown, and the chickpeas are slightly crispy.
- Prepare the Dressing: In a small bowl, whisk together tahini, lemon juice, maple syrup (if using), water, salt, and pepper until smooth and creamy. Add more water if necessary to reach your desired consistency.
- Assemble the Salad: Once the cauliflower and chickpeas are roasted, transfer them to a large bowl. Add the red onion and fresh parsley, and toss gently.
- Serve: Drizzle the tahini dressing over the salad and toss to combine. Serve warm or at room temperature.
Notes
- You can add other roasted vegetables such as sweet potatoes, carrots, or zucchini for extra flavor and texture.
- To add a crunchy element, top the salad with toasted seeds (like pumpkin or sunflower seeds) or nuts (like almonds or walnuts).
- For extra protein, add a scoop of quinoa or cooked lentils to the salad.
- Prep Time: 10
- Cook Time: 30
- Category: salad