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Roasted Cauliflower Chickpea Salad with Tahini

A warm, fresh, and satisfying salad featuring roasted cauliflower and chickpeas dressed in tahini, perfect for a wholesome meal or potluck.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: Mediterranean, Vegetarian
Calories: 332
Ingredients Method Notes

Ingredients
  

For the roasted mixture
  • 1 medium head cauliflower, cut into small florets Choose a firm cauliflower.
  • 15 ounces chickpeas, rinsed and drained
  • 2 tablespoons olive oil
  • 2 teaspoons garam masala
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • Kosher salt and black pepper, to taste
For the salad assembly
  • 3 cups arugula Can substitute baby spinach or mixed greens.
  • 1 avocado, chopped
  • 1/4 red onion, thinly sliced Can substitute shallot or green onions.
  • 1/4 cup chopped Italian parsley Can substitute cilantro or dill.
  • Tahini dressing, for drizzling Use lemon juice for a brighter finish, if desired.
  • Pomegranate arils, for garnish (optional) Adds a nice sparkle to the dish.

Method
 

Preparation
  1. Preheat your oven to 400°F. Line a large baking sheet with parchment paper or foil.
  2. In a large bowl, combine the cauliflower florets and chickpeas. Drizzle with olive oil and add garam masala, garlic powder, smoked paprika, salt, and black pepper. Toss until evenly coated.
Roasting
  1. Spread the mixture in a single layer on the prepared baking sheet. Roast for 20 minutes, then stir the mixture for even browning. Return to oven for an additional 10 to 15 minutes until the cauliflower is tender and chickpeas are crisp.
Assembly
  1. In a large serving bowl, place the arugula. Layer the warm roasted cauliflower and chickpeas on top, followed by avocado, onion, and parsley.
  2. Drizzle with tahini dressing just before serving. Garnish with pomegranate arils if desired. Serve immediately.

Notes

Best enjoyed right after assembly to avoid wilting the greens. Adjust seasoning after roasting to enhance flavors.