BBQ Cauliflower & Carrot Salad
Serves 425 mins prep28 mins cook
A vibrant BBQ Cauliflower and Carrot Salad featuring honey-ranch chickpeas. This fresh and flavorful dish combines roasted cauliflower and carrots, crunchy chickpeas, and a creamy dressing, perfect for summer meals or meal prep.
0 servings
What you need
Instructions
1: Preheat the oven to 425°F. Place a large sheet pan in the oven for 15 minutes while preheating. 2: Pat the chickpeas dry, add them to a separate sheet pan, and roast for 20 minutes. 3: While chickpeas roast, prep the veggies and toss cauliflower and carrots with olive oil and BBQ seasoning on a large sheet pan. 4: Remove chickpeas from the oven, add olive oil and honey, toss to coat, and add ranch seasoning before roasting for another 8 minutes. 5: While veggies are roasting, make the dressing by whisking Greek yogurt, tahini, honey, lime juice, garlic powder, salt, and pepper in a bowl. 6: Remove veggies from the oven and toss with arugula. 7: Spread dressing onto a plate and layer with the veggie mixture, chickpeas, and pistachios on top.View original recipe