Roasted Cauliflower Salad with Chickpeas & Tahini
This roasted cauliflower salad with chickpeas and tahini is deeply savory and incredibly satisfying. Cauliflower and chickpeas are marinated in tahini, tomato paste, and harissa, then roasted until caramelized and tender. A naturally vegan, gluten-free recipe that’s perfect for Middle Eastern–inspired meals or meal prep.
Servings: 4 servings
Calories: 243kcal
Ingredients
For the marinade
- ¼ cup (60ml) extra virgin olive oil
- 3 Tbsp (45g) tahini
- 2 Tbsp (30g) tomato paste
- ½ lemon juiced, about 2 Tbsp (30ml)
- 2 tsp cornstarch
- 1 tsp harissa or harissa paste
- 1 tsp za’atar
- 1 tsp Kosher salt
- ¼ tsp ground cinnamon
For the salad
- 1 head of cauliflower, cut into florets
- 1 (15oz) can of chickpeas, drained, rinsed, and patted dry
For serving
- Tahini or lemon tahini dressing
- Fresh cilantro, roughly chopped
- 1 lemon, cut into wedges
- Flaky sea salt
Instructions
- Make the tahini marinade. Preheat an oven to 475°F (245°C), then line two rimmed baking sheets with parchment paper. In a large mixing bowl, combine ¼ cup olive oil, 3 Tbsp tahini, 2 Tbsp tomato paste, 2 Tbsp fresh lemon juice, 2 tsp cornstarch, 1 tsp harissa paste, 1 tsp za’atar, 1 tsp Kosher salt, and ¼ tsp ground cinnamon, then whisk well.
- Add the cauliflower and chickpeas. Add cauliflower florets and drained chickpeas, then toss to evenly coat. Transfer to the prepared baking sheets, ensuring everything is in an even single layer.
- Roast until crispy. Roast for 25-30 minutes, or until the cauliflower is tender, but a little bit charred and the chickpeas are crispy. If you used two sheet pans, rotate them half way through cook time.
- Assemble, then serve. Transfer the roasted cauliflower and chickpeas to a serving bowl, then drizzle with as much tahini as you like. Sprinkle with flaky sea salt to taste, then garnish with chopped cilantro. Serve immediately with lemon wedges!
Notes
- To get the chickpeas extra crunchy, omit parchment when roasting. Begin checking after 10 minutes to ensure they don’t burn. Roasted chickpeas are best on the first day. The longer they sit out, the chewier they get.
- Can be served over a bed of arugula or baby spinach.
- To make-ahead: Roast the cauliflower and chickpeas ahead of time, then store separately. Prep the dressing a day or two in advance, then combine everything just before serving.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezing is not recommended.
Nutrition
Calories: 243kcal | Carbohydrates: 15g | Protein: 5g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Sodium: 710mg | Potassium: 612mg | Fiber: 5g | Sugar: 5g | Vitamin A: 154IU | Vitamin C: 88mg | Calcium: 64mg | Iron: 2mg
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