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

Dietary & Allergen Dairy Free, Egg Free, Gluten free, Nut Free, Vegetarian

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 (425°F). Line a large baking tray with baking paper.
Cut the 1 head cauliflower into bite-sized florets. Pat the 1 400 gram can chickpeas dry with paper towel after draining and rinsing.
Place the cauliflower and chickpeas into a large mixing bowl. Drizzle over the ¼ cup olive oil, then sprinkle over the 1 tablespoon smoked paprika, 1 teaspoon garlic powder, ½ teaspoon chilli powder, Salt and pepper. Toss well until everything is evenly coated.
Spread the cauliflower and chickpeas onto the prepared baking tray in a single layer, ensuring they aren't overcrowded. Roast for 30 minutes, tossing halfway through, until the cauliflower is tender and caramelised and the chickpeas are golden and crisp.
Meanwhile, prepare the garlic tahini dressing. Add the ½ cup tahini, 3 tablespoons lemon juice, 2 cloves garlic, 1 tablespoon honey, ½ teaspoon salt and ⅓ cup water to a blender or small food processor. Blend until smooth and creamy. If the dressing is too thick, blend in a little more water, one tablespoon at a time, until it reaches your desired consistency. Taste and adjust the seasoning or add more lemon juice if needed.
Arrange the 250 grams mixed salad greens, ½ cucumber and ¼ red onion in a large serving bowl.
Once the cauliflower and chickpeas have finished roasting, allow them to cool for 5 minutes before adding them to the salad. Add the 1 avocado, drizzle over enough of the garlic tahini dressing to lightly coat the salad, then gently toss everything together.
Drizzle with extra garlic tahini dressing and serve with lemon wedges, if desired.

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.

Vegan Option: Swap the honey in the dressing for maple syrup.

Nutrition