I love a good sheet pan recipe, and this one might just be my favorite. The combination of roasted cauliflower, za’atar, chickpeas, and caramelized red onions hits all the right notes—savory, herby, and just the right amount of crispy around the edges. I’ve made this salad more times than I can count, and it always delivers.
Annette hasn’t fully warmed up to roasted veggie salads (yet 😉), but she does love sneaking the crispy za'atar chickpeas straight off the sheet pan. All the better—more salad for Tom and me!
We toss everything on a sheet pan, let the oven do its magic, and finish it with a creamy tahini drizzle and a big handful of fresh herbs. It’s quick, colorful, and one of my favorite ways to turn a fridge full of veggies into dinner.
Jump to:
Ingredients Notes:
- Cauliflower: Use a medium head of cauliflower and cut it into small florets or steaks. Smaller pieces roast more evenly and create those delicious crispy edges. Steaks will take a little bit longer to cook. Don't be afraid to include the stem and leaves of the cauliflower. They're both edible and delicious.
- Chickpeas: A can of chickpeas (also called garbanzo beans) gets roasted alongside the cauliflower. Be sure to drain and rinse them well, then pat them dry with a kitchen towel so they get extra crispy in the oven.
- Red Onion: Thinly sliced red onion roasts beautifully, becoming soft and sweet with a touch of char. If you’re prepping ahead, you can slice the onions in advance and store them in a gallon-sized Ziploc bag with a drizzle of olive oil.
- Za’atar: Za’atar is a Middle Eastern spice blend typically made from dried thyme, oregano, marjoram, sesame seeds, sumac, and salt. It adds a herby, slightly tangy, nutty flavor that pairs perfectly with roasted vegetables and tahini sauce.
- Tahini Sauce: This creamy tahini dressing is made with tahini, lemon juice, maple syrup (or honey), cumin, sea salt, and ice water to bring everything together. Straight tahini is thick and can taste a bit bitter on its own, but when you thin it out with water and balance it with lemon and a touch of sweetness, it turns into a smooth, pourable sauce that’s rich, creamy, and flavorful.
- Fresh Herbs: Chopped fresh parsley adds brightness to the finished salad, but cilantro or dill are also really delicious options. Use whatever you have on hand or whatever herbs you love most.
- Salad Greens: Arugula is my go-to, but Swiss chard or spinach are great too. All of these hearty greens taste delicious slightly wilted from the heat of the roasted vegetables.
- Pickled Fresno Peppers (Optional): If you like a bit of heat and brightness, add some thinly sliced pickled Fresno peppers to the salad before serving. I use my own quick pickled Fresno peppers recipe (you can find it here on the site), which uses water and vinegar and is best made at least a day in advance. For a super-fast version, just slice a few fresh Fresno peppers and marinate them in lime juice for 30 minutes — it adds a great tangy pop to the salad.
Tips, Tricks & Alterations
- For crispier chickpeas, make sure they are well-dried before roasting and spread in a single layer.
- Try pine nuts or sesame seeds for a crunchy topping.
- Swap the arugula with spinach, kale, or a grain base like bulgur or farro.
- Prep ahead options: You can make the tahini sauce a few days in advance and store it in the fridge. The cauliflower and red onion can be chopped and sliced ahead of time and stored in a gallon-sized Ziploc bag with a drizzle of olive oil.
- Storage tips: Store leftovers in an airtight container in the fridge. The cauliflower and onions hold up well for 2 to 4 days. The chickpeas will still taste great, but they lose their crispiness in the fridge. You can store them at room temperature for a day or two if you'd like to keep them crunchy.
- Use leftover tahini sauce as a dip for vegetables or as a sandwich spread.
- For best results, serve immediately after assembling to enjoy the textures.
Instructions
Start by preheating your oven to 425°F. Line a large baking sheet with parchment paper. You could use two smaller baking sheets if needed, but I love my extra-large sheet pans since we do sheet pan meals like this all the time for dinner.
Add the cauliflower florets, drained and patted-dry chickpeas, and thinly sliced red onion directly onto a parchment-lined sheet pan (or divide between two smaller pans if needed). Drizzle with 6 tablespoons of olive oil and sprinkle with 3 tablespoons of Za’atar. Toss everything right on the pan until everything is well-coated and evenly spaced.
Roast the vegetables and chickpeas for about 25 minutes, until the cauliflower is browned at the edges and the chickpeas are golden and crisp.
While everything roasts, make the creamy tahini sauce. In a small bowl, whisk together 3 tablespoons tahini, 2 tablespoons lemon juice, 1 tablespoon maple syrup (or honey), ⅛ teaspoon cumin, ½ teaspoon sea salt, and ¼ teaspoon black pepper. Slowly add 3 to 5 tablespoons of ice water, one spoonful at a time, until the sauce is smooth and pourable.
NOTE: Be sure to add the water in 1 tablespoon at a time because each brand of tahini has a different consistency. Also, do not be alarmed when the sauce ends up becoming thick and chunky; just keep adding 1 tablespoon of cold water at a time, and it will start to thin out and become creamy and smooth.
When the roasted ingredients are ready, spread 4 cups of arugula (or your choice of salad greens) on a large serving platter or in individual bowls. Top with the warm roasted cauliflower, chickpeas, and red onion. Drizzle generously with the tahini sauce and sprinkle with fresh chopped parsley.
How to Serve
- Serve warm or at room temperature as a main meal or side dish.
- Pair with fluffy quinoa or couscous for a heartier plate.
- Top with crumbled feta cheese or creamy avocado.
- Add pomegranate arils or medjool dates for a touch of sweetness.
- Serve on a large platter as part of a Middle Eastern-inspired spread.
A Versatile Sheet Pan Recipe
This is one of those great recipes that proves just how flexible vegetable sheet pan meals can be. Once you’ve got the basic method down, you can easily mix things up:
- Use sweet potatoes, carrots, or Brussels sprouts in place of cauliflower.
- Try other spice blends like harissa, curry powder, or smoked paprika instead of Za’atar.
- Swap out chickpeas for white beans or cubes of tofu for a different source of plant-based protein.
- Change up the dressing — a lemon vinaigrette or even a yogurt
If you’ve tried this Roasted Cauliflower and Chickpea Salad recipe or any other recipe on BalancingBowls, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, and Pinterest to see more tasty meals and anything else I’m up to.
Recipe
Roasted Cauliflower and Chickpea Salad
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.
- 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.
- 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.
Notes
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
nora says
one of my favorite warm salads