gimmesomeoven4.8
Roasted Cauliflower, Chickpea and Arugula Salad
This Roasted Cauliflower, Chickpea and Arugula Salad is a fresh and feel-good salad that's bound to be a hit, especially when tossed with my favorite tahini dressing.
👥 4 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 20 min🔥 Cook: 20 min👤 Ali📖 gimmesomeoven
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●bowl
- ●pan
- ●whisk
📝 Preparation Steps
1
Prep the oven and baking sheet. Heat oven to 425°F. Mist a large baking sheet with cooking spray.
2
Prep the cauliflower and chickpeas. In a large bowl, add the cauliflower florets, chickpeas, oil, sea salt, cumin, garlic powder, onion powder, smoked paprika and black pepper. Toss gently until combined, then pour the mixture out onto the baking sheet and spread out in an even layer.
chickpeas (rinsed and drained)1 (15 ounce) cangarlic (pressed or minced)1 clove
3
Bake. Bake for ⏱️ 25-30 minutes, stirring once halfway through, until the cauliflower is tender and slightly charred around the edges. Transfer the pan to a wire cooling rack.
4
Make the dressing. Meanwhile, in a small bowl or mason jar, whisk together tahini, lemon juice, cumin, garlic, and 2 tablespoons warm water until smooth. Add extra warm water as needed, until the dressing reaches your desired consistency, then season with salt and pepper to taste.
garlic (pressed or minced)1 clove
5
Finish the salad. In a large bowl or serving plate, combine the arugula, avocado, red onion, pine nuts, roasted cauliflower and chickpeas. Drizzle evenly with the tahini dressing, serve with extra lemon wedges for squeezing, and enjoy!
fresh arugula5 ouncessmall red onion (thinly sliced)1/2chickpeas (rinsed and drained)1 (15 ounce) canextra lemon wedges (for serving)
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