Roasted Cauliflower Salad with Chickpeas and Lemon Tahini Dressing Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
