Roasted Cauliflower Chickpea Salad
This roasted cauliflower chickpea salad is packed with golden roasted cauliflower, crispy chickpeas, fresh herbs and a creamy lemon tahini dressing. Simple ingredients, bold Mediterranean flavours and easy enough for a weeknight dinner.
Servings 4 serves
Calories 459kcal
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
- Dry the chickpeas well before roasting or they won’t crisp properly.
- Don’t overcrowd the tray or the cauliflower will steam instead of roast.
- Add the hot water to the tahini gradually while whisking to keep the dressing smooth.
- The salad is best served while the cauliflower is still slightly warm.
Nutrition
Calories: 459kcal | Carbohydrates: 47g | Protein: 19g | Fat: 25g | Saturated Fat: 4g