Roasted Cauliflower Salad with Chickpeas & Lemon Tahini Dressing
This roasted cauliflower salad is hearty, colorful, and full of flavor. Roasted cauliflower, sweet potatoes, and crispy chickpeas bring warmth and crunch, while arugula, avocado, parmesan, and marinated red onions add creaminess and flavor. Tossed with a homemade lemon tahini dressing, it’s a balanced salad that works as a side dish or a satisfying main, it's also high in fiber and has some protein.
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
Serving: 1servingCalories: 456kcalCarbohydrates: 26gProtein: 10gFat: 37gSaturated Fat: 6gPolyunsaturated Fat: 6gMonounsaturated Fat: 23gCholesterol: 6mgSodium: 1192mgPotassium: 1008mgFiber: 9gSugar: 7gVitamin A: 5795IUVitamin C: 101mgCalcium: 211mgIron: 2mg