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Roasted Cauliflower Chickpea Salad

Three Stars Guiding Stars

  • Servings:

    Serves 4 as an appetizer

  • Prep Time:

    8 minutes

  • Cook Time:

    35 minutes

Ingredients

Tahini, a rich sesame seed paste, is a great match golden roasted cauliflower. The florets roast alongside chickpeas, which add a touch of crunch to this simple, satisfying salad.
1 medium head cauliflower
3 Tbsp. olive oil, divided
1 (15.5-oz.) can chickpeas, drained and rinsed
1 onion, sliced
2 Tbsp. sesame tahini
1 lemon
1 clove garlic, minced
1/2 tsp ground cumin
1/3 cup chopped parsley
Roasted Cauliflower Chickpea Salad

Directions

Cut cauliflower into florets. Preheat oven to 425 degrees F. On an 18x13" parchment-lined baking sheet, spread cauliflower and toss with 2 tablespoons oil, salt, and pepper. Bake 20 minutes.
Remove cauliflower from oven and push to one half of baking sheet. Add chickpeas and onion to other half and toss with remaining 1 tablespoon oil. Season with salt and pepper. Bake 15 to 20 minutes, until crisp.
Meanwhile, in a small bowl, combine tahini, 2 tablespoons lemon juice, garlic, and cumin. Gradually stream in 1 to 2 tablespoons warm water, whisking constantly, until dressing is smooth and creamy.
Transfer roasted cauliflower, chickpeas, and onion to a large bowl or serving platter. Toss with parsley and drizzle with tahini-lemon dressing.
Hannaford fresh Magazine, September 2023

Nutrition

Nutritional Facts
Servings Serves 4
Base Nutrients
Calories 240 kcal (12%)
Calories from Fat 144 kcal (0%)
Total Fat 16 g (25%)
Saturated Fat 3 g (13%)
Cholesterol n/a
Sodium 230 mg (10%)
Total Carbohydrates 21 g (7%)
Dietary Fiber 7 g (28%)
Protein 8 g (13%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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