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Roasted Cauliflower and Chickpea Salad with Tahini — homemade roasted cauliflower and chickpea salad recipe

Roasted Cauliflower and Chickpea Salad with Tahini

A nutritious and flavorful roasted vegetable salad served with a creamy lemon-tahini dressing.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Salad
Cuisine: Mediterranean
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 head cauliflower, cut into florets 500g
  • 1.5 cups chickpeas, drained and rinsed 250g
  • 3 tbsp olive oil 45ml
  • 2 tsp ground cumin 10g
  • 0.5 cup tahini paste 120g
  • 2 tbsp lemon juice 30ml

Equipment

  • Baking sheet
  • Small mixing bowl
  • Whisk

Method
 

Preparation
  1. Preheat the oven to 400F (200C).
  2. Place cauliflower and chickpeas on a baking sheet, toss with olive oil and cumin until evenly coated.
  3. Roast in the oven for 25 minutes until the vegetables are golden and tender.
  4. Whisk the tahini and lemon juice together in a small bowl, adding a splash of water until reaching a creamy consistency.
  5. Drizzle the prepared tahini dressing over the roasted vegetables and serve warm.

Notes

Best served warm immediately after roasting.