Spiced Chickpea and Cauliflower Salad with Tahini and Fresh Herbs
Equipment
- Baking sheet
- Large mixing bowl
- Whisk
Ingredients
- 1 medium head cauliflower, cut into florets
- 1 (15-ounce) can chickpeas, drained and rinsed
- 3 tablespoons olive oil, divided
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 tablespoons tahini
- Juice of 1 lemon
- 1 garlic clove, minced
- 2 to 3 tablespoons water
- 1/4 cup chopped fresh parsley
- 2 tablespoons chopped fresh mint
Instructions
- Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.
- In a large bowl, toss the cauliflower florets and chickpeas with 2 tablespoons olive oil, cumin, smoked paprika, turmeric, salt, and black pepper until evenly coated.
- Spread the mixture in a single layer on the prepared baking sheet. Roast for 25 to 30 minutes, stirring once halfway, until the cauliflower is tender and the chickpeas are slightly crisp.
- While the vegetables roast, whisk together the tahini, lemon juice, minced garlic, remaining 1 tablespoon olive oil, and enough water to reach a pourable consistency.
- Transfer the roasted cauliflower and chickpeas to a serving bowl. Drizzle with the tahini dressing and toss gently to coat.
- Sprinkle the chopped parsley and mint over the top just before serving.
Notes
Roast the cauliflower and chickpeas up to a day ahead and store them in an airtight container. Add the tahini dressing and fresh herbs right before serving to keep the texture crisp. If the dressing thickens in the fridge, stir in a splash of water to loosen it.
Course: Salad
Cuisine: Mediterranean
Equipment: Baking sheet, Large mixing bowl, Whisk
Cuisine: Mediterranean
Equipment: Baking sheet, Large mixing bowl, Whisk