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. In addition, it's super easy to prepare, making it an excellent option for a quick weeknight dinner or a nutritious lunch.
CONTENTS
Why this cauliflower salad recipe works
- It's quick and easy. It's as simple as roasting cauliflower florets and chickpeas and topping them over a bed of greens. Combined with the tahini dressing - it's magical! (For more easy salad recipes, see my Greek lettuce salad, Greek lentil salad and heirloom tomato salad for further inspiration).
- The combination of textures and flavours creates a satisfying and filling meal. The roasted cauliflower adds a hearty and nutty flavour. In contrast, the roasted chickpeas provide a little crunch and plant-based protein.
- The recipe is adaptable and can be customised to personal tastes. Add other vegetables or toppings, such as avocado or feta cheese, to enhance flavour. As a bonus, it's a healthy and nutritious quick lunch or dinner option.
Ingredient Notes
- Cauliflower: I'm using a medium head of cauliflower chopped into small florets.
- Chickpeas: I'm using a can of chickpeas for speed and convenience - they're a lifesaver!
- Olive Oil: As usual, I'm opting for Greek extra virgin olive oil.
- Greens: Any salad greens will work here, and I've chosen a combination of butter lettuce and kale leaves.
- Herbs: Fresh parsley and mint work wonders and provide freshness.
- Tahini: Use natural tahini that is runny and not clumpy. To ensure your tahini is runny, give it a good stir before using it, as the oil often separates and accumulates on top.
- Lemon juice: provides flavour and works beautifully in the tahini salad dressing.
- Seasonings: salt and black pepper (not pictured).
Variations
- If you don't like cauliflower, try making this great salad with sweet potatoes instead.
- Add garlic powder, cumin, and paprika before roasting for spiced cauliflower. It adds a flavoursome and spicy kick (it's worth it!).
- Herbs. Sub with fresh coriander (cilantro), basil or oregano.
- Add some sliced red onion for punch.
- Greens. You can sub with spinach leaves or Romaine lettuce if you prefer.
- Top with sliced almonds, pine nuts, pepita seeds, sesame seeds or any of your favourite nuts. Pomegranate arils are a great addition and add colour and tang!
- Swap the tahini out for some peanut butter. It's a great substitute and provides a delicious nutty taste.
- Add a little mustard, maple syrup, honey or lime juice to the dressing for extra flavour.
How to make this recipe
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, olive oil 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.
Expert Tips
- 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.
Storage
Store the roasted cauliflower and chickpeas in an airtight container for up to three days in the fridge. Use when ready to assemble with greens.
Recipe FAQs
Yes, this is a plant-based recipe that is vegan and vegetarian-friendly.
This can be meal prepped by roasting the cauliflower and chickpeas in advance and storing them in the fridge until ready to assemble the salad (max 3 days).
You can use a mustard vinaigrette or another creamy dressing with a different sauce.
More salad recipes
If you've made this recipe or any other recipe on the blog - don't forget to rate it and leave a comment below. You can also follow the blog on Facebook, Instagram and Pinterest OR sign up to the Newsletter for the latest delicious recipes.
📋 Recipe
Roasted Cauliflower Chickpea Salad (With a Tahini Dressing)
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 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.1 cauliflower
- Place the cauliflower florets and chickpeas into a large mixing bowl and drizzle with olive oil and salt and pepper (if using).400 grams (1 can) chickpeas, 3 tablespoon olive oil, 1 teaspoon Salt, 1 teaspoon pepper
- 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.⅓ cup tahini, ⅓ cup water, 3 tablespoon lemon juice
- Assemble the greens in a large salad bowl.4 cups butter lettuce leaves, 2 cups kale
- Chop the parsley and mint.2 tablespoon Italian parsley, 1 tablespoon 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.
Nutrition
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Souvlaki For the Soul
This recipe was first published in January 2014 but was updated with new pictures and information in April 2023.
Leave a Reply