Roasted Cauliflower Salad with Chickpeas and Lemon Tahini Dressing Recipe

Introduction

This Roasted Cauliflower Salad with Chickpeas & Lemon Tahini Dressing is a vibrant and satisfying dish perfect for any meal. Packed with roasted vegetables, creamy avocado, and a tangy, nutty dressing, it offers a delicious balance of textures and flavors.

Ingredients

• 2 heads cauliflower (cut into florets, about 8 cups)
• 1 medium sweet potato (peeled and diced)
• 1 15.5 oz. can chickpeas (drained and pat dry)
• Avocado oil (for drizzling)
• 2 tsp kosher salt (divided)
• Fresh cracked black pepper
• 4 cups baby arugula or spinach
• 1 large avocado (cubed)
• 1/2 cup shaved parmesan cheese
• 1 medium red onion (thinly sliced by hand or on a mandolin)
• 1/3 cup avocado oil (or olive oil)
• 1 tbsp balsamic vinegar
• 1 tbsp Italian seasoning
• 1 medium lemon (juiced)
• 1-2 cloves garlic
• 1/3 cup avocado oil (or olive oil)
• 1/4 cup tahini
• 1/2 tsp kosher salt
• Fresh cracked black pepper

Instructions

1. Step 1: Preheat the oven to 400 degrees F. Place cauliflower florets on a large sheet pan, drizzle with avocado oil, then season with 1 teaspoon kosher salt and fresh cracked black pepper. Toss to coat evenly.
2. Step 2: On a second sheet pan, combine the diced sweet potatoes and chickpeas. Drizzle with avocado oil and season with the remaining 1 teaspoon kosher salt and fresh cracked black pepper. Toss to mix well.
3. Step 3: Place both sheet pans in the oven and roast for 20 minutes, or until the vegetables are tender and lightly browned.
4. Step 4: While the vegetables roast, prepare the marinated onions. In a mixing bowl, combine 1/3 cup avocado oil, balsamic vinegar, Italian seasoning, and the thinly sliced red onion. Stir well and let sit for 20 to 25 minutes.
5. Step 5: Make the lemon tahini dressing by blending 1/3 cup avocado oil, lemon juice, tahini, garlic, 1/2 teaspoon kosher salt, and fresh cracked black pepper in a small blender until smooth and creamy, about 45 to 60 seconds.
6. Step 6: Once the vegetables are roasted and tender, remove them from the oven. In a large salad bowl, add the baby arugula or spinach. Top with roasted cauliflower, sweet potatoes, chickpeas, marinated onions, cubed avocado, and shaved parmesan cheese.
7. Step 7: Drizzle the lemon tahini dressing over the salad, toss gently to combine, and serve immediately.

Tips & Variations

• For extra crunch, roast the chickpeas a few minutes longer until crispy before assembling the salad.
• Swap the arugula for baby spinach or mixed greens for a different leafy base.
• Add toasted nuts like almonds or pine nuts for additional texture and flavor.
• Use lime juice instead of lemon for a slightly different citrus note in the dressing.

Storage

Store the salad components separately in airtight containers in the refrigerator for up to 3 days. Keep the dressing refrigerated as well and stir before use. When ready to serve, toss everything together fresh to maintain the best texture and flavor. Leftovers can be gently reheated, but avocado is best added fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other vegetables instead of cauliflower and sweet potato?

Yes, you can substitute with vegetables like Brussels sprouts, carrots, or butternut squash. Just adjust roasting times as needed until tender and caramelized.

Is this salad suitable for vegan diets?

You can make it vegan by omitting the parmesan cheese or replacing it with a plant-based alternative. The rest of the ingredients are naturally vegan.

Roasted Cauliflower Salad with Chickpeas and Lemon Tahini Dressing Recipe

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★★★★★

4.7 from 120 reviews

This Roasted Cauliflower Salad with Chickpeas & Lemon Tahini Dressing is a nutrient-packed, flavorful dish that combines tender roasted cauliflower, sweet potatoes, and crispy chickpeas with fresh baby arugula, creamy avocado, shaved parmesan, and tangy marinated red onions. Finished with a zesty lemon tahini dressing, it offers a delicious balance of textures and flavors, perfect as a light meal or a hearty side.

• Author: Ruby
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Roasting
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables and Legumes

• 2 heads Cauliflower, cut into florets (about 8 cups)
• 1 medium Sweet potato, peeled and diced
• 1 15.5 oz. can Chickpeas, drained and patted dry
• 4 cups Baby arugula or spinach
• 1 medium Red onion, thinly sliced
• 1 large Avocado, cubed

Oils and Vinegars

• Avocado oil (for drizzling and roasting, total about 2/3 cup)
• 1/3 cup Avocado oil (or olive oil) for marinated onions
• 1 tbsp Balsamic vinegar
• 1/3 cup Avocado oil (or olive oil) for dressing

Seasonings and Spices

• 2 tsp Kosher salt, divided
• Fresh cracked black pepper, to taste
• 1 tbsp Italian seasoning
• 1/2 tsp Kosher salt for dressing

Dressing and Cheese

• 1 medium Lemon, juiced
• 1–2 cloves Garlic
• 1/4 cup Tahini
• 1/2 cup Shaved parmesan cheese

Instructions

1. Preheat and prepare cauliflower: Preheat your oven to 400°F (200°C). Place cauliflower florets on a large sheet pan, drizzle with avocado oil, then season with 1 teaspoon kosher salt and freshly cracked black pepper. Toss to ensure even coating.
2. Prepare sweet potatoes and chickpeas: On a separate sheet pan, combine diced sweet potatoes and drained chickpeas. Drizzle with avocado oil and season with the remaining 1 teaspoon kosher salt and freshly cracked black pepper. Toss to coat evenly.
3. Roast vegetables: Place both sheet pans with cauliflower, sweet potatoes, and chickpeas into the preheated oven. Roast for about 20 minutes or until the vegetables are tender and chickpeas are slightly crispy.
4. Make marinated onions: While roasting, in a mixing bowl, combine 1/3 cup avocado oil, balsamic vinegar, Italian seasoning, and thinly sliced red onions. Stir well and let them marinate for 20–25 minutes to soften and develop flavor.
5. Prepare lemon tahini dressing: In a small blender or food processor, combine 1/3 cup avocado oil, juice of one lemon, tahini, 1-2 garlic cloves, 1/2 teaspoon kosher salt, and freshly cracked black pepper to taste. Blend for 45-60 seconds until smooth and creamy.
6. Assemble the salad: Once the roasted vegetables are tender, remove them from the oven. In a large salad bowl, add the baby arugula or spinach as the base. Top with roasted cauliflower, sweet potatoes, chickpeas, marinated onions, cubed avocado, and shaved parmesan cheese.
7. Dress and serve: Drizzle the lemon tahini dressing over the assembled salad and toss gently to combine all ingredients. Serve immediately for the best flavor and texture.

Notes

• Make sure to pat dry the chickpeas thoroughly before roasting to ensure they get crispy.
• Feel free to substitute baby spinach for arugula according to your preference.
• Adjust garlic amount in the dressing to suit your taste.
• This salad is best served fresh but can be refrigerated and enjoyed within a day.
• You can add extra lemon juice or balsamic vinegar for more tanginess if desired.

Keywords: Roasted Cauliflower Salad, Chickpeas, Lemon Tahini Dressing, Roasted Vegetables, Healthy Salad, Vegetarian Salad, Mediterranean Salad