Saladsclosetcooking
Roasted Cauliflower and Chickpea Quinoa and Arugula Salad with Almonds, Pomegranate and Feta in a Lemony Tahini Dressing
A quinoa and arugula salad bowl with roasted cauliflower, chickpeas, almonds, feta, pomegranate and plenty of fresh herbs that is tossed in a lemony tahini dressing.
👥 4 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 10 min🔥 Cook: 20 min👤 kevin📖 closetcooking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- baking sheet
- oven
📝 Preparation Steps
1
Mix the tahini, lemon juice and salt along with enough water to get a dressing like consistency.
lemon juice (~1/2 a lemon)2 tablespoonswater1 cup
2
Toss the cauliflower in the mixture of the oil, cumin salt and pepper, place on a baking sheet in a single layer and roast in a preheated 400F/200C oven until it starts to caramelize, about ⏱️ 20-30 minutes, mixing half way through.
oil1 tablespoonground cumin1 teaspoon
3
Meanwhile, bring the water and quinoa to a boil, reduce the heat and simmer, covered, until the quinoa is tender and has absorbed the water, about ⏱️ 15-20 minutes, remove from heat and let sit for ⏱️ 5 minutes, covered.
water1 cup
4
Mix everything, toss with the tahini dressing and enjoy!
Nutrition Facts
calories
Calories 412
fat Content
Fat 19g
fiber Content
Fiber 12g
sugar Content
Sugars 7g
sodium Content
Sodium 308mg
protein Content
Protein 16g
trans Fat Content
Trans 0
cholesterol Content
Cholesterol 0
carbohydrate Content
Carbs 48g
saturated Fat Content
Saturated 2g
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