Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Roasted Cauliflower, Chickpea and Arugula Salad

  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x

Description

This Roasted Cauliflower, Chickpea and Arugula Salad is a fresh and feel-good salad that’s bound to be a hit, especially when tossed with my favorite tahini dressing.


Ingredients

Scale

Salad Ingredients:

Dreamy Tahini Dressing:


Instructions

  1. Prep the oven and baking sheet. Heat oven to 425°F. Mist a large baking sheet with cooking spray.
  2. Prep the cauliflower and chickpeas. In a large bowl, add the cauliflower florets, chickpeas, oil, sea salt, cumin, garlic powder, onion powder, smoked paprika and black pepper. Toss gently until combined, then pour the mixture out onto the baking sheet and spread out in an even layer.
  3. Bake. Bake for 25-30 minutes, stirring once halfway through, until the cauliflower is tender and slightly charred around the edges. Transfer the pan to a wire cooling rack.
  4. Make the dressing. Meanwhile, in a small bowl or mason jar, whisk together tahini, lemon juice, cumin, garlic, and 2 tablespoons warm water until smooth. Add extra warm water as needed, until the dressing reaches your desired consistency, then season with salt and pepper to taste.
  5. Finish the salad. In a large bowl or serving plate, combine the arugula, avocado, red onion, pine nuts, roasted cauliflower and chickpeas. Drizzle evenly with the tahini dressing, serve with extra lemon wedges for squeezing, and enjoy!