Roasted Cauliflower & Chickpea Salad with Tahini Dressing

This bright yet hearty salad is perfect for a fresh and flavourful meal. To get ahead, you can even make the dressing and roast the cauliflower and chickpeas in advance.

5 from 2 votes

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Servings 2

Prep Time 30

Total Time 50

Ingredients

Roasted Cauliflower & Chickpea Salad

½ large cauliflower cut into bite-sized florets
1 tsp ground cumin divided
1 tsp ground coriander seed divided
½ tsp smoked paprika divided
½ tsp ground turmeric divided
½ tsp ground allspice divided
¼ tsp ground cinnamon divided
1 can chickpeas drained, rinsed and patted dry with paper towels
60 g (2 oz) rocket/arugula
2 tbsp flat-leaf parsley chopped
2 tbsp mint chopped
2 tbsp fresh coriander/cilantro chopped
75 g (¼ cup) pitted kalamata olives roughly chopped
60 g (½ cup) dried apricots roughly chopped
35 g (¼ cup) blanched hazelnuts toasted and roughly chopped
25 g (2 tbsp) feta crumbled
½ red onion sliced thin

Tahini Dressing

60 g (¼ cup) tahini
30 ml (2 tbsp) lemon juice
1 clove garlic peeled and grated
¼ tsp ground cumin
¼ tsp smoked paprika
¼ tsp chili flakes
½ tsp honey

Instructions

Preheat oven to 220°C/425°F. Arrange two racks in the middle and lower middle of the oven. Line two baking sheets with parchment paper.
Add the cauliflower to a large bowl along with ½ teaspoon of cumin, ½ teaspoon of coriander, ¼ teaspoon of smoked paprika, ¼ teaspoon of turmeric, ¼ teaspoon of allspice, ⅛ teaspoon of cinnamon, ½ teaspoon coarse sea salt (or kosher salt) and 1 tablespoon of extra virgin olive oil.
Toss to combine and spread out over a prepared baking sheet and place on the upper rack of the oven. Cook until tender and slightly charred, about 15 minutes.
In the same (now empty) bowl, add the chickpeas along with the remaining cumin, coriander, smoked paprika, turmeric, allspice and cinnamon. Add a generous pinch of salt and 1 tablespoon of olive oil and toss to combine.
Spread over the other prepared baking sheet and place on the rack below the cauliflower. Cook until brown and slightly crispy, about 20-30 minutes. Remove both the cauliflower and chickpeas from the oven when done and allow to cool to room temperature.
Meanwhile, assemble the salad. In a large salad bowl, combine the rocket, parsley, mint, coriander, olives, apricots, hazelnuts, feta and onion. Toss to combine. Once cooled, add the cauliflower and chickpeas and toss to combine.
Make the dressing. In a small bowl, add the tahini, lemon juice, garlic, cumin, smoked paprika, chili flakes and honey along with a generous pinch of salt and a grind of pepper. Pour in 60ml (¼ cup) of cool water and mix until smooth and pourable.
Drizzle the tahini dressing over the salad and toss until evenly coated. Serve immediately.