Roasted Cauliflower and Chickpea Salad

You’ll love this roasted cauliflower and chickpea salad with a creamy garlic tahini dressing! With smoky paprika spiced cauliflower and crispy chickpeas tossed with fresh salad greens, cucumber, avocado and red onion you’ll have a simple salad that is filling enough to be a meal on its own or as a side to your favourite BBQ dishes.

Course Light Lunch

Cuisine Australian

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 512kcal

Author Sally

Ingredients

1 head cauliflower
1 400 gram can chickpeas drained and rinsed
¼ cup olive oil
1 tablespoon smoked paprika
1 teaspoon garlic powder
½ teaspoon chilli powder
Salt and pepper
250 grams mixed salad greens lettuce, rocket, baby spinach
½ cucumber sliced
1 avocado
¼ red onion thinly sliced

For the garlic tahini dressing:

½ cup tahini
3 tablespoons lemon juice approx 1-2 lemons
2 cloves garlic peeled
1 tablespoon honey
½ teaspoon salt
⅓ cup water

Instructions

Preheat the oven to 220°C and line a large baking sheet with baking paper.
Chop the cauliflower into bite sized pieces and place into a large mixing bowl with the rinsed and well drained chickpeas. Add in the smoked paprika, garlic powder, chilli powder and salt and pepper. Mix well to combine.
Add the cauliflower and chickpeas to the prepared baking sheet and spread out evenly. Bake for 30 minutes, tossing halfway through, or until golden and cooked through. The chickpeas should be crunchy.
While the cauliflower is roasting, prepare the garlic tahini dressing. In a blender, add the tahini, lemon juice, garlic, honey, salt and water. Blend until smooth and creamy. Taste and adjust lemon juice and salt to taste. Add more water if the dressing is too thick.
Once the cauliflower and chickpeas have finished roasting, arrange the salad greens in a large serving bowl. Top with the cauliflower and chickpeas and a drizzle of the dressing and toss to combine.
Add in the cucumber slices, avocado and red onion and mix gently. Top with more of the tahini dressing and serve with lemon wedges.

Notes

This salad will last for about 2 days in the fridge however the chickpeas will go soft. They will taste ok but will lose that crunchy texture. If you don’t plan on eating it all at once or want to make it ahead of time, keep the chickpeas separate until serving. The avocado will also go brown so I recommend doing the same and only adding it when you’re serving.

The tahini dressing will keep in a jar in the fridge for up to a week.

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