Roasted Cauliflower and Chickpeas Salad

This Roasted Cauliflower and Chickpeas Salad is a delightful blend of savory roasted vegetables and protein-packed chickpeas, perfect for a healthy midnight snack. Tossed in a zesty lemon-tahini dressing, it offers a satisfying crunch and vibrant flavors.

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
• Lemon juice - 2 tablespoons
• Tahini - 1 tablespoon
• Garlic - 1 clove, minced

Steps

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

Nutrition

• Calories: 350
• Protein: 12 g
• Carbs: 45 g
• Fiber: 12 g
• Sugar: 5 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.3 L

Health Benefits

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

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