Roasted Cauliflower Chickpea Salad (With a Tahini Dressing)

Name: Roasted Cauliflower Chickpea Salad (With a Tahini Dressing)
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 serves
Ingredients: 1 cauliflower; 400 grams (1 can) chickpeas; 3 tablespoon olive oil; 4 cups butter lettuce leaves; 2 cups kale; 1 teaspoon salt; 1 teaspoon pepper; 2 tablespoon Italian parsley; 1 tablespoon mint; ⅓ cup Tahini; ⅓ cup water; 3 tablespoon lemon juice

User Reviews

5.0

18 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings
4 serves
Calories
459 kcal
Course
Salad

Roasted Cauliflower Chickpea Salad (With a Tahini Dressing)

Elizabeth Reed

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If you're after a healthy and satisfying salad packed with flavour, look no further than this roasted cauliflower chickpea salad. This dish perfectly combines roasted cauliflower, crunchy chickpeas, vibrant greens and a creamy tahini dressing that'll make your taste buds dance.

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Ingredients

Servings

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

LEMON TAHINI DRESSING

⅓ cup Tahini
⅓ cup water
3 tablespoon lemon juice

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Instructions

Preheat your oven to 180°C (350°F).
Chop the cauliflower into florets.
Place the cauliflower florets and chickpeas into a large mixing bowl and drizzle with olive oil and salt and pepper (if using).
Add the florets and chickpeas to a baking sheet lined with aluminium foil and roast for thirty minutes until tender and lightly browned.
Make the dressing by whisking the tahini, lemon juice and hot water until loose and runny.
Assemble the greens in a large salad bowl.
Chop the parsley and mint.
Top the greens with the roasted cauliflower and chickpeas, and fresh herbs.
Drizzle the tahini sauce over the salad ingredients and toss well.

Notes

Look for white cauliflower and free from dark or brown spots.
For best results, use fresh cauliflower and not frozen. Frozen cauliflower has a higher water content and can become mushy when cooked. Fresh cauliflower has a firmer texture and retains its shape when roasted.
Instead of using a knife to chop the cauliflower, break it apart naturally at the stems - using your hands.
The cauliflower should be cooked until tender. For best results, pierce with a fork to test.
Make the dressing ahead and keep it refrigerated. Shake and use when ready to serve.