Roasted Cauliflower and Chickpea Salad

This Roasted Cauliflower and Chickpea Salad is a hearty and nutritious dish that combines crispy roasted vegetables with protein-rich chickpeas, all tossed in a zesty lemon-tahini dressing. Perfect for a light yet satisfying dinner, it's both flavorful and healthy.

Ingredients

• Cauliflower - 300 grams, chopped into florets
• Canned chickpeas - 240 grams, drained and rinsed
• Olive oil - 2 tablespoons
• Ground cumin - 1 teaspoon
• Paprika - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh parsley - 2 tablespoons, chopped
• Cherry tomatoes - 150 grams, halved
• Red onion - 1/4, thinly sliced
• Tahini - 2 tablespoons
• Lemon juice - 2 tablespoons
• Garlic - 1 clove, minced
• Water - 2 tablespoons (for dressing)

Steps

1. Preheat the oven to 200°C (400°F).
2. In a large bowl, toss the cauliflower florets and chickpeas with olive oil, cumin, paprika, salt, and black pepper until evenly coated.
3. Spread the cauliflower and chickpeas on a baking sheet in a single layer. Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the cauliflower is golden and tender.
4. While roasting, prepare the dressing by whisking together tahini, lemon juice, minced garlic, and water in a small bowl until smooth. Adjust the consistency with more water if needed.
5. In a large serving bowl, combine the roasted cauliflower and chickpeas, chopped parsley, halved cherry tomatoes, and sliced red onion. Drizzle with the tahini dressing and toss gently to combine.
6. Serve warm or at room temperature.

Nutrition

• Calories: 450
• Protein: 15 g
• Carbs: 60 g
• Fiber: 15 g
• Sugar: 5 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 18 g
• Saturated Fat: 2 g
• Unsaturated Fat: 16 g
• Water: 0.5 L

Health Benefits

• Rich in fiber, promoting digestive health.
• High in plant-based protein, supporting muscle health.

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