Roasted Cauliflower Chickpea Salad with Tahini Dressing
User Reviews
4.5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4
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Calories
332 kcal
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Course
Salad
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Cuisine
Middle Eastern
Roasted Cauliflower Chickpea Salad with Tahini Dressing
Description
The Roasted Cauliflower Chickpea Salad with Tahini Dressing starts by tossing cauliflower florets and chickpeas in olive oil and a spice blend of garam masala, garlic powder, smoked paprika, salt, and pepper. Roasting at 400 degrees Fahrenheit until the cauliflower is tender and chickpeas develop slight crispness brings out their natural flavors and infuses the spices evenly. The salad is assembled atop fresh arugula leaves with sliced red onion and slightly creamy diced avocado, which balance the earthy roasted vegetables. Chopped Italian parsley adds a fresh herbaceous note. Tahini dressing is drizzled over the top, providing a nutty, smooth finish. For a pop of tart sweetness and vibrant appearance, pomegranate arils can be added as garnish. The dish can be served immediately for bright contrasts of textures and flavors that work well as a light lunch or side dish to other entrees.
Ingredients
- 1 cauliflower cut into small florets, medium head
- 15 ounces chickpeas rinsed and drained
- 2 tablespoons olive oil
- 2 teaspoons garam masala
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- salt to taste, Kosher salt
- black pepper to taste, Kosher salt
- 3 cups arugula
- 1 avocado chopped
- 1/4 red onion thinly sliced
- 1/4 cup Italian parsley chopped
- tahini dressing
- pomegranate arils optional garnish
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 DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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