Roasted Cauliflower Chickpea Salad with Garlic Tahini Dressing
Crispy roasted cauliflower and chickpeas and a creamy roasted garlic tahini dressing are the perfect salad combination in this hearty roasted cauliflower chickpea salad.
Servings 6 servings
Calories 353kcal
Ingredients
Salad
- 4 cups cauliflower, cut into 1-in florets
- 1 can (15 oz) chickpeas, drained and rinsed
- 3 tablespoons extra-virgin olive oil
- 4 medium whole cloves garlic, unpeeled
- Salt and pepper to taste
- 3 cups arugula greens mix
- 1/2 cup chopped walnuts, toasted
- 1/4 cup dried cranberries
Garlic Tahini Dressing
- 1/3 cup tahini
- 2 tablespoons lemon juice
- 1 tablespoon agave nectar or honey
- 3 tablespoons extra-virgin olive oil
- 3-5 tablespoons water
- Salt and pepper to taste
Instructions
Salad
- Preheat oven to 400F. Toss cauliflower, chickpeas, garlic, and olive oil together on a large sheet pan and arrange in a single layer. Season with salt and pepper to taste.
- Roast cauliflower and chickpeas at 400F 20-25 minutes until cauliflower is tender and chickpeas are crispy. Remove from oven and allow to cool slightly.
- Once cooled, remove skins from garlic and set aside to use in dressing. Combine cauliflower and chickpeas in a large serving bowl with greens, walnuts and cranberries. Set aside for a moment.
Tahini Dressing
- Combine all dressing ingredients and roasted garlic in a food processor. Process dressing until smooth, scraping down sides as necessary and adding a few extra tablespoons of water as needed to thin dressing. Season dressing with salt and pepper to taste.
- Drizzle tahini dressing over salad and serve immediately. Enjoy!
Notes
Storing Instructions
Salad is best if served immediately after assembly.
Nutrition
Serving: 12 oz | Calories: 353kcal | Carbohydrates: 22g | Protein: 8.8g | Fat: 27.9g | Saturated Fat: 3.5g | Sodium: 189mg | Potassium: 404mg | Fiber: 6.1g | Sugar: 5g | Calcium: 126mg | Iron: 4mg