If you're looking for a quick and easy vegetarian meal that is packed with flavor and textures, then look no further than this Roasted Cauliflower and Chickpeas with Tahini Sauce recipe. With the addition of Za'atar seasoning and caramelized shallots, this salad is sure to satisfy your taste buds and leave you feeling full and nourished.
Salads are typically thought of as a cold dish, but adding warm vegetables like roasted cauliflower and chickpeas can take your salad to the next level. The contrast of the warm and cold ingredients creates a unique and satisfying texture that is sure to impress. Additionally, warming up the vegetables can help to bring out their natural flavors and make them more tender and flavorful. This technique is great for winter months when you want something comforting and hearty, but still healthy and nutritious. So don't be afraid to mix things up and experiment with adding warm vegetables to your salads!
- Arugula- is a leafy green that has a peppery taste and is often used in salads. It's a great choice for this dish as it adds freshness and a nice contrast to the roasted cauliflower and chickpeas.
- Tahini sauce- It's a versatile sauce that can be used as a salad dressing, dipping sauce, or a topping for vegetables. It has a nutty flavor and a creamy consistency that complements the flavors of the roasted cauliflower and chickpeas in this recipe.
- Za'atar- is a Middle Eastern spice blend made from a mixture of herbs and spices, including thyme, sumac, and sesame seeds. It's a flavorful seasoning that adds a unique taste to the roasted cauliflower and chickpeas. It can be found at most big grocery stores or online.
- Cauliflower- When roasted, it becomes tender and caramelized, which makes it a delicious and nutritious addition to this dish. You can use cauliflower florets or cauliflower steaks for this recipe, depending on your preference.
- Chickpeas- also known as garbanzo beans, are a type of legume that is high in protein, fiber, and other nutrients. They have a nutty taste and a firm texture that makes them a great addition to this dish. When roasted along with the cauliflower, they become crispy and add a satisfying crunch to the salad. Be sure to drain and rinse the chickpeas before using them to remove any excess salt or residue from the can.
Preheat the oven to 425°F. Cut the cauliflower into florets or steaks and place them in a large bowl. Open a can of chickpeas and pour them into a colander to drain and rinse them with cold water. Add the chickpeas to the bowl with the cauliflower.
Drizzle the cauliflower and chickpeas with ¼ cup of olive oil and sprinkle with 2 tablespoons of Za'atar seasoning. Mix everything together until the cauliflower and chickpeas are evenly coated. Spread the cauliflower and chickpeas out onto a baking sheet, making sure they are in a single layer.
Roast in the preheated oven for about 25 minutes or until the cauliflower browns at the edges. If you cut cauliflower steaks, you might need an additional 10 minutes after flipping the cauliflower. To get the chickpeas extra crispy, leave them on the pan with the cauliflower steaks.
While the cauliflower is roasting, make the caramelized shallots. Heat 2 tablespoons of olive oil over medium heat in a frying pan. Add the sliced shallots and season with salt. Sauté the shallots for about 8 to 10 minutes, stirring occasionally, until they are nicely browned. Add the sliced garlic and stir frequently for another 6 to 8 minutes.
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.
To serve the salad, place a bed of arugula or spinach on your dinner plate or bowl. Arrange the hot cauliflower and chickpeas directly over the greens. Top with the caramelized shallots and drizzle with the tahini sauce.
More Warm Salad Recipe:
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 Harissa Roasted Cauliflower and Chickpeas with Tahini Sauce, which incorporates spicy harissa paste for a little extra kick. Another tasty option is the Roasted Sweet Potato and Za'tar Chickpeas Warm Salad, which features tender roasted sweet potatoes and crispy za'atar seasoned chickpeas.
If you have leftover turkey from a holiday meal, try making a Warm Chopped Salad with leftover Turkey, Jalapeños, and Blistered Tomatoes. This salad is perfect for using up leftovers and is full of flavor and protein. For a winter-inspired salad, try the Winter Salad with Roasted Sweet Potatoes and Toasted Pepitas. This salad features roasted sweet potatoes, toasted pepitas, and a tangy citrus dressing.
Overall, there are many different ways to incorporate warm vegetables and hearty ingredients into your salads. Experiment with different flavors and textures to find a combination that you love. Whether you're looking for a healthy weeknight dinner or an impressive side dish for your next party, a warm salad is a great choice.
If you’ve tried this Za’atar Roasted Cauliflower and Chickpeas with Tahini Sauc 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.
Za’atar Roasted Cauliflower and Chickpeas with Tahini Sauce
- Cookie sheet with parchment paper
- 1 head of cauliflower
- 4 shallots sliced thin
- 4 cups arugula
- 6 garlic cloves sliced
- 6 tablespoon Olive oil 3 for cauliflower, 3 for shallots
- 1 can 15.5oz chickpeas
- 3 tablespoon Za’atar
- 3 tablespoon tahini
- 2 tablespoon lemon juice
- 4-5 tablespoon ice water
- ⅛ teaspoon cumin
- ½ teaspoon sea salt
- ¼ teaspoon fresh crushed pepper Tahini Sauce
- Start by preheating the oven to 425.
- Cut the cauliflower into steaks or florets and place in a large bowl.
- After opening a can of chickpeas pour them into a colander to drain and rinse them with cold water.
- Place the chickpeas into the bowl with the cauliflower and drizzle with olive oil.
- Season the cauliflower and chickpeas with two tablespoons of Za’atar.
- Roast the cauliflower and chickpeas for about 25 minutes or until the cauliflower browns at the edges.
- Heat olive oil over medium heat in a frying pan.
- Add the shallots and season with salt.
- Sauté the shallots for about 8 to 10 minutes, stirring occasionally, until the shallots are nicely browned.
- Add the sliced garlic and stir frequently for another 6 to 8 minutes.
- In a medium-size bowl add the tahini, lemon juice, lemon zest, crushed garlic, salt, pepper, cumin, and 4-5 tablespoons of ice water.
- The tahini can be super stiff and hard to mix if you do not add enough ice water.
- Finally, to serve the salad place arugula or spinach on your dinner plate or bowl. Top with the caramelized shallots and dress with the tahini sauce.