Roasted Cauliflower and Chickpea Salad
This is one of my go-to weeknight meals—just toss everything on a sheet pan, roast until golden, and finish with a drizzle of tahini sauce. It’s cozy, colorful, and full of flavor, with crispy chickpeas, caramelized cauliflower, and a bright herby finish.
Equipment
- Cookie sheet with parchment paper
Ingredients
- 1 head cauliflower cut into florets or steaks
- 1 can 15.5 oz chickpeas, drained and rinsed
- ½ red onion thinly sliced
- 6 tablespoons olive oil divided
- 3 tablespoons Za’atar divided
- 4 cups arugula
- Fresh parsley chopped
- Pickled Fresno peppers for topping (optional)
For the Tahini Sauce:
- 3 tablespoons tahini
- 2 tablespoons lemon juice
- 3 –5 tablespoons ice water
- 1 tablespoon maple syrup or honey
- ⅛ teaspoon ground cumin
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 425°F. Line a large baking sheet with parchment paper. (Or use two smaller ones if you don’t have an extra-large pan.)
- Add the cauliflower florets, drained and patted-dry chickpeas, and sliced red onion directly onto a parchment-lined sheet pan (or divide between two smaller pans if needed). Drizzle everything with 6 tablespoons of olive oil and sprinkle with 3 tablespoons of Za’atar. Use your hands or a spatula to toss everything together right on the pan until evenly coated.1 head cauliflower, 1 can, ½ red onion, 6 tablespoons olive oil, 3 tablespoons Za’atar
- Roast for 25 minutes, until the cauliflower is browned and the chickpeas are crispy.
- Meanwhile, whisk the tahini, lemon juice, maple syrup (or honey), cumin, salt, and pepper in a small bowl. Slowly stir in 4 to 5 tablespoons of ice water until smooth.3 tablespoons tahini, 2 tablespoons lemon juice, 1 tablespoon maple syrup, ⅛ teaspoon ground cumin, ½ teaspoon sea salt, ¼ teaspoon black pepper, 3 –5 tablespoons ice water
- To serve, layer arugula on a serving platter, top with roasted cauliflower, chickpeas, and onion. Drizzle with tahini sauce, garnish with fresh parsley, and if you like a little heat, add a few pickled Fresno pepper slices on top.4 cups arugula, Fresh parsley, Pickled Fresno peppers
Notes
Can be served warm or at room temperature.
For extra brightness, add lemon zest or a splash of red wine vinegar before serving.
Leftovers will keep in the fridge for 2 to 4 days. Chickpeas are best the first day if you like them crispy! Estimated Nutritional Information (per serving, the recipe serves 4): Calories: ~385 calories Protein: ~10g Carbohydrates: ~33g Fiber: ~9g Fat: ~24g (mostly healthy unsaturated fats from olive oil and tahini) Sodium: ~510mg (varies based on added salt) Nutritional information is an estimate based on standard ingredients. Actual values may vary depending on specific products used and portion sizes
For extra brightness, add lemon zest or a splash of red wine vinegar before serving.
Leftovers will keep in the fridge for 2 to 4 days. Chickpeas are best the first day if you like them crispy! Estimated Nutritional Information (per serving, the recipe serves 4): Calories: ~385 calories Protein: ~10g Carbohydrates: ~33g Fiber: ~9g Fat: ~24g (mostly healthy unsaturated fats from olive oil and tahini) Sodium: ~510mg (varies based on added salt) Nutritional information is an estimate based on standard ingredients. Actual values may vary depending on specific products used and portion sizes
Nutrition
Calories: 648kcalCarbohydrates: 35gProtein: 11gFat: 56gSaturated Fat: 8gPolyunsaturated Fat: 10gMonounsaturated Fat: 35gSodium: 694mgPotassium: 1244mgFiber: 10gSugar: 14gVitamin A: 1197IUVitamin C: 156mgCalcium: 294mgIron: 11mg
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