Cauliflower– cut into small florets.
Olive oil– toss the cauliflower and chickpeas in olive prior to roasting so it gets crispy and nice in the oven.
Spices– garam masala, garlic powder, and smoked paprika. If you havent used garam masala previously, you are in for a treat!
Sprinkle the salad with tahini dressing, toss, and delight in! You can enjoy this salad as a main course because it is incredibly filling or you can act as a side to any meal. Every time I make it for a supper party or meal, it gets rave evaluations.
Chickpeas– washed and drained well.
Avocado– I like the creaminess avocado gives the salad.
The salad is filled with lots of flavors, textures, and components. The cauliflower and chickpeas get tossed in a spice mixture of garam masala, garlic powder, and smoked paprika prior to being roasted in the oven. When they are crispy and good I include them to a bed of arugula and top with avocado, red onion, and fresh parsley.
Roasted Cauliflower Chickpea Salad- spiced roasted cauliflower and chickpeas are served over a bed of arugula with avocado, red onion, parsley, and drizzled with a velvety tahini dressing. Serve this hearty and gratifying salad as a main course or side dish.
You probably know that my roasted cauliflower chickpea tacos are one of my all-time favorite meals if youve been reading our blog. I enjoy the cauliflower chickpea combo.
To mix things up, I chose to make a Roasted Cauliflower Chickpea Salad and it is remarkably scrumptious! The flavors are INCREDIBLE and the salad is fresh and very gratifying. You are going to LOVE the salad if you love the tacos. I assure!
Since the leaves are peppery and brilliant, Arugula– I love using arugula for the bed of greens. You can use spinach, kale, or blended greens.
Red onion– thinly sliced red onions for a pop of color and flavor!
Italian parsley– I like adding fresh herbs to salads and Italian parsley works well in this salad. You could likewise toss in some fresh mint.
Pomegranate– in some cases I like to garnish the salad with pomegranate arils to make the salad additional quite and juicy!
Lets discuss the dressing. I LOVE using my Tahini Dressing for this salad. It is simple to whisk up, fresh, velvety, therefore delicious.
You can find the recipe HERE, it only takes 5 minutes to make and is so much better than any shop purchased dressing. I know you are going to enjoy it, particularly on this salad. It is the ideal finishing touch!
How to Make Roasted Cauliflower Chickpea Salad
Preheat the oven to 400 degrees F. Line a big baking sheet with parchment paper or foil for simple tidy up. Set aside.
In a large bowl, integrate the cauliflower florets and chickpeas. Drizzle with olive oil and toss well.
Location the spiced cauliflower and chickpeas on the ready pan, ensuring they remain in an even layer. Roast in the oven for 20 minutes, then stir, return them to the oven, and roast for an additional 10-15 minutes, or until the cauliflower is tender and the chickpeas are somewhat crispy. Get rid of from the oven and reserved.
To assemble the salad, put the arugula in a big bowl. Top with roasted cauliflower and chickpeas, avocado, red onion, and parsley. Drizzle with tahini dressing and garnish with pomegranate arils, if using. Serve instantly.
I like to serve the salad with pita bread or naan bread. YUM!
How to Store
If you desire to meal prep this salad, you can roast the cauliflower and chickpeas ahead of time. Shop in an airtight container for up to 3 days. Reheat in a 350 degree F oven or air fryer so they can crisp back up.
Dont cut the avocado until you are all set to delight in the salad and serve.
The tahini dressing will keep in the fridge for approximately 1 week.
After you toss the salad with the dressing, it is best to eat it that day.
More Salad Recipes
Roasted Cauliflower Chickpea Salad with Tahini Dressing
Spiced roasted cauliflower and chickpeas are served over a bed of arugula with avocado, red onion, parsley, and sprinkled with a velvety tahini dressing. Serve this satisfying and hearty salad as a main course or side dish.
1 medium head cauliflower, cut into small florets
15 ounces chickpeas, rinsed and drained
2 tablespoons olive oil
2 teaspoons garam masala
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
Kosher salt and black pepper, to taste
3 cups arugula
1 avocado, chopped
1/4 red onion, very finely sliced
1/4 cup chopped Italian parsley
Pre-heat the oven to 400 degrees F. Line a big baking sheet with parchment paper or foil for simple tidy up. Set aside.
In a large bowl, integrate the cauliflower florets and chickpeas. Drizzle with olive oil and toss well. Add the garam masala, garlic powder, smoked pepper, paprika, and salt. Toss till well covered.
Location the cauliflower and chickpeas on the prepared pan, making certain they remain in an even layer. Roast in the oven for 20 minutes, then stir, return them to the oven, and roast for an extra 10-15 minutes, or till the cauliflower is tender and the chickpeas are slightly crispy. Remove from the oven and reserved.
To put together the salad, put the arugula in a large bowl. Top with roasted cauliflower and chickpeas, avocado, red onion, and parsley.
Optional garnish: pomegranate arils
Calories: 332kcal, Carbohydrates: 43g, Protein: 14g, Fat: 15g, Saturated Fat: 2g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 11g, Sodium: 61mg, Potassium: 1079mg, Fiber: 15g, Sugar: 9g, Vitamin A: 897IU, Vitamin C: 83mg, Calcium: 121mg, Iron: 5mg
Have you attempted this recipe?
To blend things up, I decided to make a Roasted Cauliflower Chickpea Salad and it is insanely scrumptious! If you enjoy the tacos, you are going to LOVE the salad. I LOVE utilizing my Tahini Dressing for this salad. I understand you are going to enjoy it, especially on this salad. If you desire to meal preparation this salad, you can roast the cauliflower and chickpeas ahead of time.
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