Roasted Cauliflower and Chickpea Salad with Tahini Dressing

This hearty and nutritious salad features roasted cauliflower and chickpeas, tossed with a creamy tahini dressing. It’s a perfect balance of warm spices, creamy dressing, and fresh herbs.

Cook time: 35 minutes

Servings: 4

Ingredients

• 1 head cauliflower cut into florets
• 15 ounces chickpeas drained and rinsed
• 3 tablespoons olive oil
• 1 teaspoon ground cumin
• 0.5 teaspoon smoked paprika
• 0 salt to taste
• 0 black pepper to taste
• 0.25 cup tahini
• 2 tablespoons lemon juice
• 1 tablespoon maple syrup
• 2 tablespoons water or more to thin
• 3 cups mixed greens such as spinach or kale
• 0.25 cup fresh parsley chopped
• 0.25 cup pomegranate seeds optional, for garnish

Instructions

1. Preheat the oven to 425°F (220°C). On a large baking sheet, toss the cauliflower florets and chickpeas with olive oil, cumin, smoked paprika, salt, and pepper. Roast for 25-30 minutes, or until the cauliflower is golden and tender.
2. In a small bowl, whisk together tahini, lemon juice, maple syrup, and water until smooth. Adjust the consistency with more water if needed.
3. In a large bowl, combine the roasted cauliflower and chickpeas with the mixed greens and chopped parsley. Drizzle with tahini dressing and toss to coat.
4. Top with pomegranate seeds for a burst of color and sweetness, if desired. Serve warm or at room temperature.