Roasted Cauliflower and Chickpea Salad with Tahini

This Roasted Cauliflower and Chickpea Salad with Tahini is a delightful blend of nutty flavors and textures, perfect for a healthy dinner. The roasted cauliflower and crispy chickpeas are complemented by a creamy tahini dressing, making it both satisfying and nutritious.

Ingredients

• Cauliflower - 300 grams, cut 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
• Tahini - 2 tablespoons
• Lemon juice - 1 tablespoon
• Garlic - 1 clove, minced
• Water - 2 tablespoons (for dressing)

Steps

1. Preheat the oven to 200°C (400°F).
2. In a large bowl, combine the cauliflower florets and chickpeas.
3. Drizzle with olive oil, and sprinkle with cumin, paprika, salt, and black pepper. Toss to coat evenly.
4. Spread the mixture on a baking sheet in a single layer and roast for 20-25 minutes, stirring halfway through, until the cauliflower is golden and the chickpeas are crispy.
5. While the vegetables roast, prepare the tahini dressing by whisking together tahini, lemon juice, minced garlic, and water in a small bowl until smooth.
6. Once the cauliflower and chickpeas are done, remove them from the oven and let cool for a few minutes.
7. In a serving bowl, combine the roasted cauliflower, chickpeas, and chopped parsley.
8. Drizzle the tahini dressing over the salad, toss gently to combine, and serve warm or at room temperature.

Nutrition

• Calories: 380
• Protein: 12 g
• Carbs: 45 g
• Fiber: 12 g
• Sugar: 3 g
• Sodium: 360 mg
• Cholesterol: 0 mg
• Total Fat: 16 g
• Saturated Fat: 2 g
• Unsaturated Fat: 14 g
• Water: 0.2 L

Health Benefits

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

Tags