Description
A vibrant, plant-based Mediterranean-inspired salad that shines with the earthy sweetness of roasted cauliflower and red onions. This comforting dish features a satisfying crunch from crispy spiced chickpeas and a creamy, zesty tahini dressing. It is a hearty, fiber-rich meal that balances simple, whole-food ingredients with sophisticated flavor profiles, making it perfect for a healthy lunch or a light, nourishing dinner.
Ingredients
1 head cauliflower, cut into small florets
1/2 red onion, sliced into 1/4-inch strips
2 tablespoons olive oil (for vegetables)
1 15-ounce can chickpeas, drained and rinsed
1 tablespoon olive oil (for chickpeas)
1/2 teaspoon smoked paprika
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
Salt and freshly cracked black pepper to taste
1/3 cup tahini
1/4 cup lemon juice
1/3 cup water
2 cloves garlic, minced
1/2 teaspoon ground cumin
1/2 bunch fresh parsley, chopped
Instructions
Preheat oven to 400°F.
Toss cauliflower and red onion with 2 tablespoons olive oil, salt, and pepper on a baking sheet.
Roast vegetables for 20 minutes.
While vegetables roast, toss chickpeas with 1 tablespoon olive oil, smoked paprika, garlic powder, and cayenne; add to the oven or a separate baking sheet.
Roast all components for an additional 15 minutes until cauliflower is tender and chickpeas are crispy.
Whisk tahini, lemon juice, minced garlic, cumin, and water in a small bowl until smooth and creamy.
Transfer roasted vegetables and chickpeas to a serving bowl.
Drizzle with tahini dressing and toss gently.
Top with fresh chopped parsley before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven to maintain the texture of the chickpeas. Add a splash of water to the tahini dressing if it thickens too much after cooling.
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 4g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 28g
- Fiber: 9g
- Protein: 9g
- Cholesterol: 0mg