• Roasted Cauliflower & Chickpea Salad

with lemon tahini dressing

Gluten free, dairy free and vegetarian

From Casey Colodny (The Mindful Hapa)
  • Servings: 4-6
  • Servings:

Ingredients

Roasted Cauliflower & Chickpeas

1 head cauliflower, chopped into small florets

15 oz. can chickpeas, rinsed, drained & patted dry

¼ cup olive oil

1 Tbsp. chili powder

1 tsp. cumin

1 tsp. paprika

½ tsp. cayenne

2 Tbsp. honey

1 tsp. salt

Lemon Tahini Dressing

¼ cup + 1 Tbsp. tahini

2 Tbsp. lemon juice (~1–2 lemons)

1 Tbsp. honey

½ tsp. salt

3–4 Tbsp. water

Fresh ground black pepper, to taste

Make the Bowl!

1 head baby romaine

1 head butter lettuce

1 cup baby arugula

¼ cup fresh mint, chopped fine

1–2 avocados, sliced

Roasted Cauliflower & Chickpeas (above)

Lemon Tahini Dressing (above)

Preparation

Roasted Cauliflower & Chickpeas

  1. Preheat the oven to 425˚F and line a baking tray with parchment paper.
  2. Toss cauliflower florets and chickpeas with olive oil, spices, honey, and salt in a large mixing bowl and stir until evenly coated.
  3. Spread on baking sheet and bake for 25–30 min. (or until cauliflower and chickpeas start to brown).
  4. Remove from oven and set aside to cool.

Lemon Tahini Dressing

  1. Whisk together tahini, lemon juice, honey and salt.
  2. Stir in 3 Tbsp. of water until combined. Add additional 1 Tbsp. of water if you prefer a thinner consistency. Taste, and season with extra salt and pepper if desired.

Make the Bowl!

  1. Tear baby romaine and butter lettuce into small pieces in a large serving bowl.
  2. Add arugula and fresh mint. Top with Lemon Tahini Dressing and toss well to combine.
  3. Top greens with Roasted Cauliflower & Chickpeas.
  4. Finish by garnishing with avocado slices, additional mint and black pepper.

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