Roasted Cauliflower Chickpea Salad with Tahini Dressing
Recipe from Two Peas and Their Pod
Spiced roasted cauliflower and chickpeas are served over a bed of arugula with avocado, red onion, parsley, and drizzled with a creamy tahini dressing. Serve this hearty and satisfying salad as a main dish or side dish.
- 1 medium head cauliflower, cut into small florets
- 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
- 3 cups arugula
- 1 avocado, chopped
- 1/4 red onion, thinly sliced
- 1/4 cup chopped Italian parsley
- Tahini Dressing
- Optional garnish: pomegranate arils
Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper or foil for easy clean up. Set aside.
In a large bowl, combine the cauliflower florets and chickpeas. Drizzle with olive oil and toss well. Add the garam masala, garlic powder, smoked paprika, salt, and pepper. Toss until well coated.
Place the cauliflower and chickpeas on the prepared pan, making sure they are in an even layer. Roast in the oven for 20 minutes, then stir, return them to the oven, and roast for an additional 10-15 minutes, or until the cauliflower is tender and the chickpeas are slightly crispy. Remove from the oven and set aside.
To assemble the salad, place the arugula in a large bowl. Top with roasted cauliflower and chickpeas, avocado, red onion, and parsley. Drizzle with tahini dressing and garnish with pomegranate arils, if using. Serve immediately.
Calories: 332kcal | Carbohydrates: 43g | Protein: 14g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Sodium: 61mg | Potassium: 1079mg | Fiber: 15g | Sugar: 9g | Vitamin A: 897IU | Vitamin C: 83mg | Calcium: 121mg | Iron: 5mg