Harissa Roasted Cauliflower and Chickpeas with Tahini Sauce
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.
Ingredients
Salad
- 2 Cups fresh spinach
- A head of cauliflower cut into floret
- 1 red onion peeled and slides into ½ inch disks
- Pickled vegetables optional
- 1 can chickpeas
- 3 tablespoon Harissa paste
- 2 tablespoon olive oil
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.1 can chickpeas
- Cut the cauliflower into florets and pace in a large bowl with the chickpeas and harissa.A head of cauliflower, 3 tablespoon Harissa paste
- 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.1 red onion, 2 tablespoon olive oil
- 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.3 tablespoon tahini, 4-5 tablespoons ice water, 2 tablespoon lemon jucie, 2 teaspoon sea salt, ¼ teaspoon fresh ground pepper, ⅛ teaspoon cumin
Assemble the salad:
- Place the roasted chickpeas and vegetables on the spinach and top with pickled vegetables and tahini sauce.2 Cups fresh spinach, Pickled vegetables
Nutrition
Calories: 246kcalCarbohydrates: 15gProtein: 6gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 10gSodium: 2559mgPotassium: 429mgFiber: 3gSugar: 5gVitamin A: 2934IUVitamin C: 22mgCalcium: 83mgIron: 2mg
Tried this recipe?Let us know how it was!
