Roasted Cauliflower & Chickpea Salad
Serves 415 mins prep38 mins cook
A vibrant salad featuring roasted cauliflower and chickpeas, complemented by a whipped roasted red pepper tahini. This salad is packed with flavors from spices, fresh vegetables, and nutritious ingredients, making it a perfect healthy dish for any occasion.
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What you need
Instructions
1: Preheat the oven to 425°F. Line a sheet pan with parchment paper and set aside. 2: Make the spice mixture by mixing cornstarch, cumin, oregano, paprika, salt, and pepper in a small bowl. 3: Add the cauliflower and chickpeas to the sheet pan, then add the olive oil and spice mixture; toss to coat. 4: Place in the oven for 34-38 minutes, tossing a few times until the cauliflower is crisp and the chickpeas are slightly crisp. 5: While the cauliflower is cooking, make the whipped tahini by blending roasted red peppers, tahini, lemon juice, salt, oregano, and pepper until smooth. 6: Remove the cauliflower and chickpeas, add baby spinach to the sheet pan, and return to the oven for 2 minutes until wilted. Toss with red bell pepper and onion. 7: To serve, spread the whipped tahini on a plate and top with the salad mix, sunflower seeds, parsley, capers, and additional tahini if desired.View original recipe