Food

Roasted Cauliflower Chickpea Salad – Two Peas & Their Pod

Quick Summary

Roasted Cauliflower Chickpea Salad- spiced roasted cauliflower and chickpeas are served over a mattress of arugula with avocado, crimson onion, parsley, and drizzled with a creamy tahini dressing. Serve this hearty and satisfying salad as a primary dish or aspect dish.

roasted cauliflower chickpea salad with tahini dressing in a bowl

If you’ve been studying our weblog, you most likely know that my roasted cauliflower chickpea tacos are one in all my all-time favourite meals. I like the cauliflower chickpea combo.

To combine issues up, I made a decision to make a Roasted Cauliflower Chickpea Salad and it’s insanely scrumptious! The flavors are INCREDIBLE and the salad is contemporary and tremendous satisfying. If you like the tacos, you will LOVE the salad. I promise!

The salad is loaded with plenty of substances, flavors, and textures. The cauliflower and chickpeas get tossed in a spice combination of garam masala, garlic powder, and smoked paprika earlier than being roasted within the oven. When they’re good and crispy I add them to a mattress of arugula and prime with avocado, crimson onion, and contemporary parsley.

Drizzle the salad with tahini dressing, toss, and revel in! You can take pleasure in this salad as a primary dish as a result of it’s tremendous filling or you may function a aspect to any meal. Every time I make it for a cocktail party or potluck, it will get rave critiques.

roasted cauliflower chickpea salad ingredients

Salad Ingredients

  • Cauliflower– reduce into small florets.
  • Chickpeas– rinsed and drained nicely.
  • Olive oil– toss the cauliflower and chickpeas in olive earlier than roasting so it will get good and crispy within the oven.
  • Spices– garam masala, garlic powder, and smoked paprika. These spices are all taste energy homes. If you haven’t used garam masala earlier than, you’re in for a deal with! It is a mix of spices together with cinnamon, peppercorns, coriander, cumin, and cardamom. Look for it within the spice aisle.
  • Arugula– I like utilizing arugula for the mattress of greens as a result of the leaves are vivid and peppery. You can use spinach, kale, or combined greens.
  • Avocado– I like the creaminess avocado brings to the salad.
  • Red onion– thinly sliced crimson onions for a pop of shade and taste!
  • Italian parsley– I like including contemporary herbs to salads and Italian parsley works nicely on this salad. You may additionally toss in some contemporary mint.
  • Pomegranate– generally I wish to garnish the salad with pomegranate arils to make the salad additional fairly and juicy!
tahini dressing in jar

Tahini Dressing

Let’s discuss in regards to the dressing. I LOVE utilizing my Tahini Dressing for this salad. It is straightforward to whisk up, contemporary, creamy, and SO scrumptious.

You can discover the recipe HERE, it solely takes 5 minutes to make and is so a lot better than any retailer purchased dressing. I do know you will like it, particularly on this salad. It is the proper of completion!

roasted cauliflower and chickpeas on sheet pan

How to Make Roasted Cauliflower Chickpea Salad

  • Preheat the oven to 400 levels F. Line a big baking sheet with parchment paper or foil for straightforward clear up. Set apart.
  • In a big bowl, mix the cauliflower florets and chickpeas. Drizzle with olive oil and toss nicely. Add the spices, salt, and pepper. Toss till nicely coated.
  • Place the spiced cauliflower and chickpeas on the ready pan, ensuring they’re in a fair layer. Roast within the oven for 20 minutes, then stir, return them to the oven, and roast for an extra 10-Quarter-hour, or till the cauliflower is tender and the chickpeas are barely crispy. Remove from the oven and put aside.
  • To assemble the salad, place the arugula in a big bowl. Top with roasted cauliflower and chickpeas, avocado, crimson onion, and parsley. Drizzle with tahini dressing and garnish with pomegranate arils, if utilizing. Serve instantly.
  • I wish to serve the salad with pita bread or naan bread. YUM!

How to Store

After you toss the salad with the dressing, it’s best to eat it that day.

  • If you need to meal prep this salad, you may roast the cauliflower and chickpeas forward of time. Store in an hermetic container for as much as 3 days. Reheat in a 350 diploma F oven or air fryer to allow them to crisp again up.
  • Don’t reduce the avocado till you’re able to serve and benefit from the salad.
  • The tahini dressing will preserve within the fridge for as much as 1 week.
roasted cauliflower chickpea salad with tahini dressing in bowl with pita bread

More Salad Recipes

Roasted Cauliflower Chickpea Salad with Tahini Dressing

Spiced roasted cauliflower and chickpeas are served over a mattress of arugula with avocado, crimson onion, parsley, and drizzled with a creamy tahini dressing. Serve this hearty and satisfying salad as a primary dish or aspect dish.

  • 1 medium head cauliflower, reduce into small florets
  • 15 ounces chickpeas, rinsed and drained
  • 2 tablespoons olive oil
  • 2 teaspoons garam masala
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • Kosher salt and black pepper, to style
  • 3 cups arugula
  • 1 avocado, chopped
  • 1/4 crimson onion, thinly sliced
  • 1/4 cup chopped Italian parsley
  • Tahini Dressing
  • Optional garnish: pomegranate arils
  • Preheat the oven to 400 levels F. Line a big baking sheet with parchment paper or foil for straightforward clear up. Set apart.

  • In a big bowl, mix the cauliflower florets and chickpeas. Drizzle with olive oil and toss nicely. Add the garam masala, garlic powder, smoked paprika, salt, and pepper. Toss till nicely coated.

  • Place the cauliflower and chickpeas on the ready pan, ensuring they’re in a fair layer. Roast within the oven for 20 minutes, then stir, return them to the oven, and roast for an extra 10-Quarter-hour, or till the cauliflower is tender and the chickpeas are barely crispy. Remove from the oven and put aside.

  • To assemble the salad, place the arugula in a big bowl. Top with roasted cauliflower and chickpeas, avocado, crimson onion, and parsley. Drizzle with tahini dressing and garnish with pomegranate arils, if utilizing. Serve instantly.

Calories: 332kcal, Carbohydrates: 43g, Protein: 14g, Fat: 15g, Saturated Fat: 2g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 11g, Sodium: 61mg, Potassium: 1079mg, Fiber: 15g, Sugar: 9g, Vitamin A: 897IU, Vitamin C: 83mg, Calcium: 121mg, Iron: 5mg

Have you tried this recipe?

Leave a remark beneath and share a photograph on Instagram. Tag @twopeasandpod and hashtag it with #twopeasandtheirpod



Source hyperlink

Leave a Reply

Your email address will not be published.