This warm salad with harissa roasted cauliflower and chickpeas with tahini sauce is amazingly delicious. This vegetarian salad recipe is hearty enough to serve as a main dish; spicy, crunchy, and creamy. The combination of the spicy harissa sauce and the nutty tahini is pure magic.
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The ingredients:
- Harissa - is a north African red chili paste or sauce made with chilies, garlic, olive oil, and warm spices. This sauce can be smoky, Tangy, and slightly sweet and spicy. The heat level can vary pretty wildly ending and what combination of chilies are used in the recipe- so be sure to get a "mild" version if you don't like things too spicy. You can find her in most grocery stores, often in the international aisle. I you like the heat of Harissa try this Roasted Carrot Dip with Harissa.
- Tahini - is a paste made from sesame seeds, and it's worth purchasing a high-quality jar. I've done some taste testing between store brands and specialty brands that are a little bit more expensive. And it's worth couple of extra dollars. Check out my Easy Tahini Sauce (Salad Dressing or Dipping Sause) for some tahini goodness.
- Lemon, garlic, cumin, salt, pepper, and ice water- are all added to the tahini to make a delicious dressing-like sauce.
- Cauliflower- I like to chop the cauliflower up into florets because they roast a little quicker than cauliflower steaks. I never liked cauliflower until I had it roasted- after that, I fell in love.
- Chickpeas- roasted with the harissa- they come out crispy and act like fiber-filled croutons for this warm salad. Canned chickpeas work great for this. Just drain and rinse them a few minutes ahead of time to ensure they don't have any excess liquid on them when you roast them.
- Red onion- roasted red onion caramelized adds a delicious sweetness to balance the spice.
- Hardy Greens- because you're going to serve the hot vegetables and chickpeas right over the greens, you want one that will hold a little texture under the heat. Spinach or arugula is a great choice.
Optional additions:
- Pickled vegetables- go great with this warm and spicy salad. Today I've used pickled banana peppers and pickled cucumbers, but you could use pickled carrots or radishes.
How to make this warm salad:
Start preheating the oven to 425. Rinse and drain the canned chickpeas.
Cut the cauliflower into florets and pace in a large bowl with the chickpeas and harissa.
Gently mix the harissa into the cauliflower and chickpeas until fully coated.
Spread the cauliflower and chickpeas on the cookie sheet lined with parchment paper. Try to avoid crowding the vegetables.
Peel and slice the purple onion into half-inch round discs. Place on a cookie sheet lined with parchment paper and drizzle olive oil over the onions.
Place the cookie sheet in the oven for 25-30 minutes or until the vegetables are soft and caramelized around the edges. Halfway through the cooking process, use a spatula to flip the onion rounds and cauliflower.
How to make the tahini sauce:
In a medium-sized bowl, add the tahini, lemon juice, salt, pepper, cumin, and 4-5 tablespoons of ice water. Mix the ingredients together until smooth. If the tahini is too thick, add more ice water, one tablespoon at a time, until the desired consistency is achieved. Taste the sauce and adjust the seasoning as necessary. Serve immediately, or store in a covered container in the refrigerator for up to one week. Check out my post on Easy Tahini Sauce (Salad Dressing or Dipping Sause) for some tahini goodness.
Assemble the salad:
Place the roasted chickpeas and vegetables on the spinach and top with pickled vegetables and tahini sauce.
Looking for more warm salad ideas:
If you enjoy the flavors and textures of this roasted cauliflower and chickpea salad, there are many other warm salad recipes that you might enjoy. For example, try the Za'atar Roasted Cauliflower and Chickpeas with Tahini Sauce, which incorporates the unique flavors of the Middle Eastern spice blend za'atar.
If you're looking for a warm salad that's perfect for cooler weather, try the Roasted Sweet Potato and Za'tar Chickpeas Warm Salad, featuring tender roasted sweet potatoes and crispy za'atar seasoned chickpeas. Or, if you have leftover turkey from a holiday meal, a Warm Chopped Salad with leftover Turkey, Jalapeños, and Blistered Tomatoes is a great way to use up leftovers while enjoying a delicious and nutritious meal. For a winter-inspired salad, try the Winter Salad with Roasted Sweet Potatoes and Toasted Pepitas, featuring roasted sweet potatoes, toasted pepitas, and a tangy citrus dressing.
In summary, incorporating warm vegetables and hearty ingredients into your salads is a great way to enjoy a healthy and satisfying meal. Whether you're looking for a quick and easy weeknight dinner or an impressive side dish for your next gathering, there are many different warm salad options to explore.
Recipe
Hassia Roasted Cauliflower and Chickpeas with Tahini Sauce
Ingredients
Salad
- 2 C fresh spinach
- A head of cauliflower cut into floret
- 1 red onion peeled and slides into ½ inch disks
- Pickled vegetables optional
Tahini Sauce
- 3 tablespoon tahini
- 4-5 tablespoons ice water
- 2 tablespoon lemon jucie
- ⅛ teaspoon cumin
- 2 teaspoon sea salt
- ¼ teaspoon fresh ground pepper
Instructions
How to make this warm salad:
- Start preheating the oven to 425. Rinse and drain the canned chickpeas.
- Cut the cauliflower into florets and pace in a large bowl with the chickpeas and harissa.
- Gently mix the harissa into the cauliflower and chickpeas until fully coated.
- Spread the cauliflower and chickpeas on the cookie sheet lined with parchment paper. Try to avoid crowding the vegetables.
- Peel and slice the purple onion into half-inch round discs. Place on a cookie sheet lined with parchment paper and drizzle olive oil over the onions.
- Place the cookie sheet in the oven for 25-30 minutes or until the vegetables are soft and caramelized around the edges. Halfway through the cooking process, use a spatula to flip the onion rounds and cauliflower.
How to make the tahini sauce:
- The tahini sauce comes together quickly. Add the tahini, lemon juice, lemon zest, crushed garlic, salt, pepper, cumin, and 4-5 tablespoons of ice water in a medium-sized bowl. The tahini can be super stiff and hard to mix if you do not add enough ice water.
Assemble the salad:
- Place the roasted chickpeas and vegetables on the spinach and top with pickled vegetables and tahini sauce.
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