Roasted Cauliflower Chickpea Salad (With a Tahini Dressing)
User Reviews
5
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Prep Time
15 mins
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Cook Time
35 mins
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Total Time
50 mins
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Servings
4 serves
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Calories
459 kcal
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Course
Salad
Roasted Cauliflower Chickpea Salad (With a Tahini Dressing)
Description
Roasted Cauliflower Chickpea Salad consists of cauliflower florets and canned chickpeas tossed in olive oil and seasoning, then roasted till tender and lightly browned at 180°C (350°F). The salad base features butter lettuce, chopped kale, fresh parsley, and mint, providing varied leafy textures and freshness.
The dressing is prepared by whisking tahini, lemon juice, and hot water into a thin, pourable consistency that coats the salad components. The roasting process brings out the cauliflower’s nutty flavor and soft texture while crisping lightly on edges, contrasting with the fresh greens and crunchy herbs.
Serve this salad as a light main or side dish. It combines warm roasted vegetables with crisp greens and a smooth, citrusy tahini dressing that brightens the flavors. The mix of herbs adds freshness and complexity to the roasted base.
The recipe recommends using fresh cauliflower without brown spots for best texture, breaking florets by hand to avoid bruising, and making the dressing ahead to refrigerate and use cold. Testing cauliflower tenderness with a fork helps ensure correct roasting.
Ingredients
- 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 black 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
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
- Use fresh white cauliflower without brown spots for optimal texture and flavor.
- Break cauliflower into florets by hand at the stems instead of cutting with a knife to preserve texture.
- Roast cauliflower until fork-tender and lightly browned for best taste and texture.
- Prepare the tahini dressing ahead and refrigerate; shake or whisk before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4serves
Amount Per Serving
Calories 459 kcal
% Daily Value*
| Calories | 459kcal | 23% |
| Carbohydrates | 47g | 16% |
| Protein | 19g | 38% |
| Fat | 25g | 38% |
| Saturated Fat | 4g | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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