Roasted Cauliflower Chickpea Salad with Tahini Dressing

Name: Roasted Cauliflower Chickpea Salad with Tahini Dressing
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 serving
Ingredients: 1 medium head cauliflower; 15 ounces chickpeas; 2 tablespoons olive oil; 2 teaspoons garam masala; 1/2 teaspoon garlic powder; 1/2 teaspoon smoked paprika; Kosher salt and black pepper; 3 cups arugula; 1 avocado; 1/4 red onion; 1/4 cup chopped Italian parsley; Tahini Dressing; Optional garnish: pomegranate arils

User Reviews

4.5

51 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings
4
Calories
332 kcal
Course
Salad
Cuisine
Middle Eastern

Roasted Cauliflower Chickpea Salad with Tahini Dressing

Iris Warren

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Spiced roasted cauliflower and chickpeas are served over a bed of arugula with avocado, red onion, parsley, and drizzled with a creamy tahini dressing. Serve this hearty and satisfying salad as a main dish or side dish.

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Ingredients

Servings

1 medium head cauliflower, cut into small florets
15 ounces chickpeas, rinsed and drained
2 tablespoons olive oil
2 teaspoons garam masala
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
Kosher salt and black pepper, to taste
3 cups arugula
1 avocado, chopped
1/4 red onion, thinly sliced
1/4 cup chopped Italian parsley
Tahini Dressing
Optional garnish: pomegranate arils

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Instructions

Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper or foil for easy clean up. Set aside.
In a large bowl, combine the cauliflower florets and chickpeas. Drizzle with olive oil and toss well. Add the garam masala, garlic powder, smoked paprika, salt, and pepper. Toss until well coated.
Place the cauliflower and chickpeas on the prepared pan, making sure they are in an even layer. Roast in the oven for 20 minutes, then stir, return them to the oven, and roast for an additional 10-15 minutes, or until the cauliflower is tender and the chickpeas are slightly crispy. Remove from the oven and set aside.
To assemble the salad, place the arugula in a large bowl. Top with roasted cauliflower and chickpeas, avocado, red onion, and parsley. Drizzle with tahini dressing and garnish with pomegranate arils, if using. Serve immediately.

Nutrition Information

Show Details

Calories 332kcal (17%) Carbohydrates 43g (14%) Protein 14g (28%) Fat 15g (23%) Saturated Fat 2g (10%) Polyunsaturated Fat 3g Monounsaturated Fat 11g Sodium 61mg (3%) Potassium 1079mg (31%) Fiber 15g (60%) Sugar 9g (18%) Vitamin A 897IU (18%) Vitamin C 83mg (92%) Calcium 121mg (12%) Iron 5mg (28%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 332 kcal

% Daily Value*

Calories	332kcal	17%
Carbohydrates	43g	14%
Protein	14g	28%
Fat	15g	23%
Saturated Fat	2g	10%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	11g	55%
Sodium	61mg	3%
Potassium	1079mg	23%
Fiber	15g	60%
Sugar	9g	18%
Vitamin A	897IU	18%
Vitamin C	83mg	92%
Calcium	121mg	12%
Iron	5mg	28%