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roasted cauliflower chickpea salad served in a bowl.
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Roasted Cauliflower Chickpea Salad (With a Tahini Dressing)

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.
Course Salad
Cuisine Greek Inspired
Diet Vegan, Vegetarian
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4 serves
Calories 459kcal
Author Peter G

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

  1. Look for white cauliflower and free from dark or brown spots.
  2. 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.
  3. Instead of using a knife to chop the cauliflower, break it apart naturally at the stems - using your hands.
  4. The cauliflower should be cooked until tender. For best results, pierce with a fork to test.
  5. Make the dressing ahead and keep it refrigerated. Shake and use when ready to serve.

Nutrition

Calories: 459kcal | Carbohydrates: 47g | Protein: 19g | Fat: 25g | Saturated Fat: 4g