You know those days when you just crave something light yet incredibly satisfying? This roasted cauliflower and chickpea salad is like a little party on your tastebuds—crunchy, savory, with just a hint of zest. I stumbled upon it one chilly afternoon, and honestly, it’s been my go-to ever since.
Steps
- Preheat your oven to 425°F and coat a large baking sheet with cooking spray.
- In a large bowl, mix cauliflower florets and chickpeas with olive oil, sea salt, cumin, garlic powder, onion powder, smoked paprika, and black pepper. Spread them evenly on the prepared baking sheet.
- Roast the cauliflower and chickpeas for 25-30 minutes, stirring halfway through, until they are tender and slightly charred. Allow them to cool on a wire rack.
- Prepare the dressing by whisking together tahini, lemon juice, cumin, garlic, and warm water in a small bowl or mason jar until smooth. Adjust the water for desired consistency, and season with salt and pepper.
- In a large bowl or on a serving platter, combine the arugula, avocado, red onion, pine nuts, and roasted cauliflower and chickpeas.
- Drizzle the salad with the tahini dressing, serve with additional lemon wedges for extra flavor, and enjoy!
Ingredients
- 1 medium head of cauliflower, cut into small florets
- 1 (15-ounce) can of chickpeas, rinsed and drained
- 2 tablespoons of olive oil
- 1 teaspoon of fine sea salt
- 1/2 teaspoon of ground cumin
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of onion powder
- 1/2 teaspoon of smoked paprika
- 1/4 teaspoon of freshly-cracked black pepper
- 5 ounces of fresh arugula
- 1 large ripe avocado, thinly sliced
- 1/2 small red onion, thinly sliced
- 1/3 cup of toasted pine nuts
- Extra lemon wedges for serving
- 1/4 cup of tahini
- 3 tablespoons of freshly-squeezed lemon juice
- 1/4 teaspoon of ground cumin
- 1 clove of garlic, pressed or minced
- 2–4 tablespoons of warm water
- Fine sea salt and freshly-cracked black pepper, to taste
FAQ
- Can I use frozen cauliflower for this salad?
- While fresh cauliflower is recommended for the best texture when roasted, you can use frozen cauliflower if needed. Just be aware that the texture might be slightly different.
- What can I substitute for arugula in this salad?
- You can substitute any fresh salad greens for the arugula, such as spinach, kale, or mixed greens, depending on your preference.
- How can I make the tahini dressing thinner?
- To achieve your desired consistency for the tahini dressing, add warm water gradually until the dressing is as thin as you like.
- Are there other nuts or seeds I can use instead of pine nuts?
- Absolutely, feel free to swap in any toasted nuts like almonds, walnuts, or pistachios, or seeds such as pepitas or sunflower seeds.
- Can I add extra protein to this salad?
- Yes, grilled chicken pairs wonderfully with this salad, or you could add another protein of your choice to make it more filling.
Tips
- Roasting Technique: Ensure that the cauliflower and chickpeas are spread out in a single layer on the baking sheet to promote even roasting and crispiness. Stir halfway through the baking time to achieve a uniform char.
- Onion Flavor: If you prefer a milder onion taste, rinse the thinly-sliced red onions under cold water for about 10 seconds before adding them to the salad.
- Dressing Consistency: Adjust the tahini dressing by adding warm water little by little until you achieve your preferred consistency. This allows for better coating of the salad ingredients.
- Ingredient Swaps: Feel free to replace pine nuts with other nuts or seeds like almonds or sunflower seeds for a different texture and flavor. Similarly, substitute arugula with any fresh greens you have on hand, such as spinach or mixed salad leaves.
Equipment
- Baking Sheet: Essential for roasting the cauliflower and chickpeas.
- Wire Cooling Rack: Useful for placing the baking sheet after roasting.
- Mason Jar or Small Bowl: For mixing and storing the tahini dressing.
- Whisk: To mix the dressing ingredients smoothly.
- Salad Serving Bowl or Plate: For assembling and serving the salad.
