Roasted Cauliflower and Chickpea Salad makes a tasty, gut-friendly side or meal, featuring roasted cauliflower, chickpeas, and red onions tossed with fresh kale, parsley, and a creamy lemon tahini dressing.
What Makes Roasted Cauliflower and Chickpea Salad Healthy
Fiber-Rich: This single dish offers fibers from nine plants. We’ve written about the importance of plant fiber diversity for a healthy gut microbiome. You get a lot of mileage from this salad as far as plant diversity goes!
Cauliflower and red onion contain prebiotics, such as inulin, that feed beneficial bacteria in your gut.
In addition, you’ll get plenty of soluble and insoluble fiber, promoting healthy digestion and the production of beneficial short-chain fatty acids.
Antioxidants: Ingredients like kale, cauliflower, red onions, and parsley are rich in antioxidants, like vitamin C and quercetin, which reduce inflammation and improve immune function.
Healthy Fats and Protein: The tahini and chickpeas in this salad offer plenty of healthy fats, particularly omega-3 and omega-6 fatty acids. Plus, the protein from chickpeas will help keep your belly satisfied.
Vitamins and Minerals: The plant foods in this salad are packed with vitamins A, C, K, B, iron, and magnesium.
Ingredients
For the roasted vegetables, you’ll need:
- head of cauliflower
- canned chickpeas
- red onion
- extra virgin olive oil
- smoked paprika
- garlic powder
- black pepper
- salt
- crushed red pepper (optional)
For the Lemon Tahini dressing, you’ll need:
- tahini
- lemon juice
- lemon zest
- fresh garlic
- maple syrup
- salt
Final ingredients to toss in the salad are:
- fresh kale
- fresh Italian parsley
- toasted pine nuts (garnish)
Scroll to the recipe card below for exact quantities.
Pictured below are the salad ingredients:
Pictured below are the Lemon Tahini dressing ingredients:
How to Make Roasted Cauliflower and Chickpea Salad
Preheat oven to 400°.
Drain and rinse the canned chickpeas well. Remove any excess moisture with a paper towel.
In a small bowl, combine dried seasonings — smoked paprika, garlic powder, black pepper, salt, and crushed red pepper (if using).
Spread cauliflower florets, sliced red onion, and dried chickpeas on a baking sheet. Drizzle with olive oil, then sprinkle with the dried seasoning mix. Toss it together with your hands.
Bake for 20 minutes. Stir, then return to the oven for 12-15 more minutes, or until the cauliflower and chickpeas are tender and browned on the edges. Let it cool down to a warm temperature.
To make the lemon tahini dressing, add all ingredients to a blender or small food processor and blend until smooth. Alternatively, you can whisk it all together in a small bowl.
Add the roasted cauliflower, chopped kale and parsley, and lemon tahini dressing to a large bowl and toss well. Serve, garnished with toasted pine nuts.
Note: If you prefer a cleaner presentation that retains the bright colors of the greens, you can plate the salad without the dressing, then drizzle the lemon tahini on top.
Roasted Cauliflower and Chickpea Salad
Ingredients
Roasted Cauliflower, Chickpeas, and Onions:
- 1 head of cauliflower, cut into small florets medium to large
- 1 15-oz can of chickpeas
- 1/2 red onion, sliced in 1/2-in strips
- 3 tbsp extra virgin olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 1/4 tsp kosher salt
- 1/4 tsp crushed red pepper (optional)
Lemon Tahini Dressing:
- 1/4 cup tahini
- 1/4 cup lemon juice juice of 1.5 to 2 lemons
- zest of 1 lemon
- 3 tbsp water
- 2 cloves garlic, minced
- 1/2 tsp maple syrup
- 1/4 tsp salt
Additional Greens and Garnish:
- 2 cups chopped kale
- 1/2 bunch of Italian parsley, chopped
- 3 tbsp toasted pine nuts, for garnish
Instructions
- Preheat oven to 400°.
- Drain and rinse the canned chickpeas well. Remove any excess moisture with a paper towel.
- In a small bowl, combine dried seasonings -- smoked paprika, garlic powder, black pepper, salt, and crushed red pepper (if using).
- Spread cauliflower florets, sliced red onion, and dried chickpeas on a baking sheet. Drizzle with olive oil, then sprinkle with the dried seasoning mix. Toss it together with your hands.
- Bake for 20 minutes. Stir, then return to the oven for 12-15 more minutes, or until the cauliflower and chickpeas are tender and browned on the edges. Let it cool down to a warm temperature.
- To make the lemon tahini dressing, add all ingredients to a blender or small food processor and blend until smooth. Alternatively, you can whisk it all together in a small bowl.
- Add the roasted cauliflower, chopped kale and parsley, and lemon tahini dressing to a large bowl and toss well. Serve, garnished with toasted pine nuts.Note: If you prefer a cleaner presentation that retains the bright colors of the greens, you can plate the salad without the dressing, then drizzle the lemon tahini on top.
Nutrition
Recipe FAQs
Can I use a different dressing?
Yes, you can substitute the creamy lemon tahini dressing with any other dressing of your choice, such as a simple vinaigrette or a yogurt-based dressing.
Can this salad be made ahead of time?
Yes, you can prepare the roasted cauliflower, chickpeas, and onions in advance and store them in the refrigerator. However, it’s best to add the dressing and fresh greens just before serving to maintain their crispness.
Is this salad vegan?
Yes, this salad is vegan as it contains no animal products.
Can I add other vegetables?
Absolutely! Feel free to add other vegetables like bell peppers, cherry tomatoes, or cucumbers to enhance the salad’s flavor and nutritional profile.
How long does this salad last in the fridge?
One of the things I like about this salad is that it’s sturdier and can be stored in an airtight container in the refrigerator for up to 3 days. For the best texture and flavor, store the dressing separately and mix it in just before serving.
What can I use instead of tahini in the dressing?
If you don’t have tahini, you can substitute it with almond butter, sunflower seed butter, or peanut butter for a different but delicious flavor.
Is this salad gluten-free?
Yes, all the ingredients in this salad are naturally gluten-free, making it a great option for those with gluten sensitivities or celiac disease.
Should I serve this salad warm or cold?
This salad can be enjoyed warm or cold. Serve it warm after roasting the vegetables, or let it cool and enjoy it as a hearty cold salad.
2 Comments
have been looking for a sturdy and hearty salad. this one’s great.
Yummy. I didn’t use all the dressing – saved it.