Chickpea Cauliflower Salad

This Chickpea Cauliflower Salad is a refreshing and nutritious dish that combines the earthy flavors of chickpeas with the delicate texture of roasted cauliflower. Tossed in a zesty lemon-tahini dressing, it makes for a perfect low-carb Lebanese-inspired meal.

Ingredients

• Cauliflower - 300 grams, cut into small florets
• Canned chickpeas - 200 grams, drained and rinsed
• Cherry tomatoes - 100 grams, halved
• Cucumber - 100 grams, diced
• Red onion - 50 grams, finely chopped
• Olive oil - 2 tablespoons
• Tahini - 1 tablespoon
• Lemon juice - 2 tablespoons
• Garlic - 1 clove, minced
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh parsley - 2 tablespoons, chopped

Steps

1. Preheat the oven to 200°C (400°F).
2. Spread the cauliflower florets on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Toss to coat evenly.
3. Roast the cauliflower in the preheated oven for 20 minutes, or until golden brown and tender, stirring halfway through.
4. While the cauliflower is roasting, prepare the dressing by whisking together tahini, lemon juice, minced garlic, and the remaining olive oil in a small bowl. Add water as needed to reach desired consistency.
5. In a large mixing bowl, combine the roasted cauliflower, chickpeas, cherry tomatoes, cucumber, red onion, and parsley.
6. Drizzle the tahini dressing over the salad and toss gently to combine. Adjust seasoning with more salt and pepper if needed.
7. Serve immediately or let it sit for 10 minutes to allow flavors to meld.

Nutrition

• Calories: 350
• Protein: 12 g
• Carbs: 30 g
• Fiber: 10 g
• Sugar: 4 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 18 g
• Saturated Fat: 2 g
• Unsaturated Fat: 16 g
• Water: 0.2 L

Health Benefits

• High in fiber, which aids digestion and promotes a feeling of fullness.
• Rich in plant-based protein from chickpeas, supporting muscle health.

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