This Roasted Cauliflower Salad with Chickpeas & Lemon Tahini Dressing is fresh, hearty, and full of flavor! Roasted cauliflower and sweet potatoes pair with crispy chickpeas, avocado, arugula, and parmesan, all tossed in a creamy lemon tahini dressing for a wholesome, satisfying salad. When testing this I knew I wanted to have multiple roasted components (hello cauli, chickpeas, and sweet potatoes!) and I knew I wanted some flavorful toppings to keep things interesting.
That’s where the marinated onions come in, which might seem similar to pickled red onions – but I promise they deliver such a wonderful flavor without the sometimes over powering vinegar flavor. The marinated onions are thinly sliced with a mandolin and left to rest in a mix of avocado oil, balsamic vinegar, and Italian seasoning. They get a bit soft and the oil helps tone down the onion flavor.
We need something creamy to tie this salad together, the avocado, parmesan, and creamy tahini dressing are the perfect pairing. I love that the cauliflower, potatoes, and chickpeas all roast at the same temperature for about the same time. The onions can marinate while the veggies roast and the dressing is super quick to whip up! Meaning this salad can be done in about 30 minutes and is sure to be a favorite.
You might also like my loaded antipasto salad or this cold asparagus salad with orzo (also has a yummy lemon dressing!). Find all my fresh salads here for additional inspiration!
Chef Tested Tips
Learn more about my time in the industry on my about me page!
- Roast for flavor: Don’t overcrowd your pan when roasting the veggies. Give the cauliflower it’s own sheet pan so it gets roasted and not steamed by over packing! Sweet potatoes and chickpeas can also be cooked in the air fryer if desired.
- Season in layers: Lightly season your veggies before roasting, then taste and adjust once the dressing is added. This keeps the flavors balanced and bright.
- Crispy chickpeas: For extra-crispy chickpeas, dry them well with a towel before roasting. A light drizzle of oil and a hot oven will do the rest, keep them in a single layer.
- Tahini trick: If your tahini seizes up when mixed with lemon juice, just whisk in warm water a tablespoon at a time until it loosens into a silky dressing.
- Parmesan finish: Shave or micro plane the parmesan over the warm salad right before serving so it melts slightly and coats the veggies beautifully.
Key Salad Ingredients
- Cauliflower: Cut into florets and roasted until golden.
- Sweet potato: Peeled and diced. Butternut squash work as alternatives.
- Chickpeas: Drained, patted dry, and roasted until crispy.
- Avocado oil: For roasting. Olive oil works just as well.
- Baby arugula: Adds a peppery bite. Spinach, kale, or mixed greens can be used instead.
- Avocado: Cubed for creaminess. Sliced hard-boiled eggs or roasted nuts make good replacements if you want less richness.
- Shaved parmesan: Adds a salty, nutty finish. Feta, goat cheese, or a dairy-free cheese are easy swaps.
- Red onion: Thinly sliced. Shallots or pickled onions can work too.
- Balsamic vinegar: For marinating the onion. Red wine vinegar or apple cider vinegar will give a similar tang.
- Italian seasoning: Blends herbs for balance. Use dried oregano and thyme if you don’t have a blend.
- Lemon juice: Fresh squeezed for brightness.
- Garlic: Adds depth and bite. A pinch of garlic powder will work if you don’t have fresh.
- Tahini: Creamy and nutty. Almond butter, cashew butter, or plain Greek yogurt are good stand-ins.
How to Make The Cauliflower Salad
Let’s talk a little about how to make the Roasted Cauliflower Salad with Chickpeas & Lemon Tahini Dressing (The printable instructions are in the recipe card below.)
Quick Overview:
- Roast cauliflower, sweet potatoes, chickpeas.
- Marinate onions, make dressing, prep other toppings.
- Assemble salad and enjoy!
- Preheat oven to 400 degrees F. Add cauliflower florets to a large sheet pan, drizzle with oil and season with 1 tsp kosher salt and fresh cracked black pepper. Toss to combine.
- On a second sheet pan combine the cubed sweet potatoes and chickpeas. Drizzle with avocado oil and season with the remaining 1 tsp kosher salt and fresh cracked black pepper. Toss to combine. Place cauliflower, potatoes, and chickpeas in the preheated oven and roast for 20 minutes or until veggies are tender.
- While the veggies roast make the marinated onions. In a mixing bowl combine the oil, balsamic, Italian seasoning and thinly sliced onions. Mix well and let sit for 20-25 minutes.
- For the dressing, in a small blender combine the oil, juice of one lemon, tahini, garlic, salt, and pepper. Blend for 45-60 seconds until smooth and creamy.
- Once the veggies are tender, remove from the oven. To assemble the salad, add the arugula to a large salad bowl, top with the cauliflower, sweet potatoes, crispy chickpeas, marinated onion, avocado, and parmesan. Drizzle the tahini dressing over top and toss to combine. Enjoy immediately!
Roasted Cauliflower Salad with Chickpeas & Lemon Tahini Dressing
Equipment
Ingredients
For the Salad:
- 2 heads Cauliflower , cut into florets, about 8 cups
- 1 medium Sweet potato , peeled and diced
- 1 15.5 oz. can Chickpeas , drained and pat dry
- Avocado oil, for drizzling
- 2 tsp Kosher salt, divided
- Fresh cracked black pepper
- 4 cups Baby arugula or spinach
- 1 large Avocado, cubed
- 1/2 cup Shaved parmesan cheese
For the Marinated Onions:
- 1 medium Red onion, thinly sliced by hand or on a mandolin
- 1/3 cup Avocado oil , or olive oil
- 1 tbsp Balsamic vinegar
- 1 tbsp Italian seasoning
For the Dressing:
- 1 medium Lemon, juiced
- 1-2 cloves Garlic
- 1/3 cup Avocado oil, or olive oil
- 1/4 cup Tahini
- 1/2 tsp Kosher salt
- Fresh cracked black pepper
Instructions
- Preheat oven to 400 degrees F. Add cauliflower florets to a large sheet pan, drizzle with oil and season with 1 tsp kosher salt and fresh cracked black pepper. Toss to combine.2 heads Cauliflower , Avocado oil, 2 tsp Kosher salt, Fresh cracked black pepper
- On a second sheet pan combine the cubed sweet potatoes and chickpeas. Drizzle with avocado oil and season with the remaining 1 tsp kosher salt and fresh cracked black pepper. Toss to combine. Place cauliflower, potatoes, and chickpeas in the preheated oven and roast for 20 minutes or until veggies are tender.1 medium Sweet potato , 1 15.5 oz. can Chickpeas , Avocado oil, Fresh cracked black pepper , 2 tsp Kosher salt
- While the veggies roast make the marinated onions. In a mixing bowl combine the oil, balsamic, Italian seasoning and thinly sliced onions. Mix well and let sit for 20-25 minutes.1 medium Red onion, 1/3 cup Avocado oil , 1 tbsp Balsamic vinegar , 1 tbsp Italian seasoning
- For the dressing, in a small blender combine the oil, juice of one lemon, tahini, garlic, salt, and pepper. Blend for 45-60 seconds until smooth and creamy.1 medium Lemon, 1-2 cloves Garlic , 1/3 cup Avocado oil, 1/4 cup Tahini , 1/2 tsp Kosher salt , Fresh cracked black pepper
- Once the veggies are tender, remove from the oven. To assemble the salad, add the arugula to a large salad bowl, top with the cauliflower, sweet potatoes, crispy chickpeas, marinated onion, avocado, and parmesan. Drizzle the tahini dressing over top and toss to combine. Enjoy immediately!4 cups Baby arugula or spinach , 1 large Avocado, 1/2 cup Shaved parmesan cheese
Notes
Recipe Tips
- Don’t crowd the pan: Spread cauliflower, sweet potatoes, and chickpeas in a single layer so they roast and crisp instead of steaming.
- Chickpea crunch: Pat chickpeas very dry before roasting for the best texture.
- Dress lightly at first: Add half the dressing, toss, then taste and add more as needed to avoid overdressing.
- Avocado freshness: Cube and add the avocado just before serving to keep it from browning.
- Parmesan finish: Shave or grate parmesan over the warm veggies right before serving so it melts slightly into the salad.
- Enjoy warm or at room temperature for best results!
Nutrition
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Make Ahead Tip
This salad is perfect for prepping in stages. Roast the cauliflower, sweet potatoes, and chickpeas up to 2 days in advance and store them separately in the fridge. Whisk the lemon tahini dressing and keep it in a sealed jar, simply give it a shake to recombine. When ready to serve, toss the roasted veggies with fresh arugula, fresh avocado, parmesan, and onions, then drizzle with the dressing.
Storage, Reheating, & Assembly
- Storage: Keep leftover roasted cauliflower, sweet potatoes, and chickpeas in an airtight container in the fridge for up to 4 days. Store the lemon tahini dressing separately in a jar, and keep arugula, avocado, and parmesan fresh until ready to serve. This salad is best kept separately as stuff get soggy if it is assembled and stored.
- Reheating: Warm the roasted veggies and chickpeas in a 375°F oven for 8–10 minutes to bring back their crisp texture. Avoid microwaving, it will make them soft and soggy.
- Assemble fresh: Add arugula, avocado, and parmesan just before serving, then toss with dressing for the best flavor and texture.
Recipe FAQs
Yes! Roast the cauliflower, sweet potatoes, and chickpeas up to a day in advance and store them separately. Assemble with fresh arugula, avocado, and dressing right before serving so it stays crisp.
Dry them really well before roasting, give them space on the pan, and use a high oven temperature. Store leftovers uncovered in the fridge to help maintain some crunch. I like to pat mine dry with paper towels to ensure I get all the liquid off before baking, you could also air fry these.
Spinach, kale, or mixed greens work just as well. If using kale, massage it with a little olive oil to soften the texture. You can also omit the greens in general, but I think they pair nicely.
Yes, just leave out the parmesan or replace it with a plant-based alternative. The lemon tahini dressing is already dairy-free.
The dressing will stay fresh for up to a week, if it separates give it a good shake to combine again.
Tools You’ll Need
- Handheld Mandolin – perfect for getting even slices, this mandolin has a rubber handle for good grip and a safety guard. Plus it takes up very little space and you can change the thickness as desired.
- Small Blender – I love this smaller bullet blender for making sauces and dressing, it’s much easier to blend a smaller serving in a smaller blender and much easier to clean versus a large blender!
- Mixing Bowls – the perfect set for combining the salad and marinating the onions! I love this glass set and the fat that the bowls nest.
Did you try this recipe?
Let me know what you thought by leaving a comment below and sharing your final dish on Instagram, Facebook, & Pinterest!
Cheers!
-Rachel
