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cauliflower and chickpea salad being tosses in a bowl

Roasted Cauliflower Chickpea Salad

A Middle Eastern-inspired salad dressed with lemon and tahini that is not only delicious but filling too. Surprise those cauliflower haters!
Course Salad
Cuisine Mediterranean, Middle Eastern
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 4 people
Calories 444kcal
Author Peter G


For the salad:

  • 800 g cauliflower cut into even-sized florets
  • 2 tbsp olive oil extra virgin
  • 1 pinch salt
  • 1 pinch pepper
  • 400 g chickpeas can, drained and rinsed
  • 2 tbsp mint finely chopped
  • 1 tbsp flat-leaf parsley finely chopped
  • Pomegranate seeds to garnish (optional)

For the tahini dressing:

  • 2 tbsp tahini
  • ¼ cup olive oil
  • 3 tbsp lemon juice
  • 1 clove garlic crushed
  • 1 pinch sumac
  • 1 pinch salt
  • 1-2 tbsp warm water to help emulsify the dressing


  • Preheat your oven to 180 deg C
  • Toss the cauliflower florets with the olive oil and season with salt and pepper. Line them evenly on a baking tray and roast for 45 mins until tender and caramelised. Once cooked set aside to cool.
  • In a large bowl, combine the cooled roasted cauliflower along with the chickpeas, mint and parsley.
  • Whisk the tahini dressing in a separate jug or small bowl, ensuring it is smooth. If you find it is not blending add 1 tbsp of warm water.
  • Toss the tahini dressing through the salad, ensuring it coats everything evenly. Plate it up and garnish with pomegranate seeds.


Calories: 444kcal | Carbohydrates: 40g | Protein: 14g | Fat: 28g | Saturated Fat: 4g