Roasted Chickpea & Cauliflower Salad.

I don’t know about you, but I get super disappointed at restaurants, when I order a salad and it comes out as a lame-o pile of iceberg lettuce, a few measly cucumbers and tomatoes, and if you’re lucky, some carrots and onion.  No wonder salads get a bad rap for being boring “rabbit food.

It’s recipes like this one that will help turn your idea of a salad into a much more exciting meal.  Roasting vegetables is key for this salad to be considered out of this world delicious.  See, this cooking method always brings out the most flavor that vegetables have to offer, in my mind.  Almost all vegetables are yummy roasted in some olive oil, sprinkled with sea salt. So, what happens when you throw some Tahini dressing into the mix?  Divinity, that’s what.

With that said, I give you

Roasted Chickpea & Cauliflower Salad


  • 1 head cauliflower, cut into 1/2 inch flat florets
  • 1 large red onion, peeled and cut into 1/2 inch wedges
  • 14-oz can chickpeas, rinsed and drained
  • 1/4 C. olive oil (I used orange infused, but regular is just fine)
  • 1/4 C. tahini
  • 2 Tbsp. lemon juice
  • 1/2 tsp. ground cumin
  • 1/2 C. water
  • Salt and pepper (to taste)
  • A few large handfuls of spinach or arugula
  • 2 Tbsp. sweetener (I like Truvia)


1- Preheat oven to 450 degrees.

2- Place the cauliflower, red onion and chickpeas in a large bowl.

3- Drizzle with the olive oil, season lightly with salt and pepper and toss gently to coat.


4- Spread the vegetables out onto a rimmed baking sheet, making sure that the cauliflower and onions are in a single layer.  (It’s alright if the chickpeas pile up a bit.  You may need two baking sheets (I used one full and one half sheet in this recipe…you need to give the vegetables enough room to roast or they will simply steam and not caramelize).


5- Roast vegetables until crisp-tender and until the cauliflower if nicely browned on one side, about 15 minutes.

6- Meanwhile whisk together the Tahini, lemon juice and cumin and add enough water to make a dressing that is thin enough to drizzle.  (approximately 1/4 cup water, depending on the thickness of the Tahini)


7- To serve, place the fresh arugula or spinach in a large salad bowl, add all of the warm, roasted vegetables and toss gently with the Tahini Dressing.

8- Taste and adjust seasonings if necessary.


This recipe is one of the many that taste even MORE amazing after a day to “marinate” in the fridge.  The flavors really get a chance to blend together!  I added a few peas the next morning and packed this salad in my lunch.  It provides a healthy does of fiber and protein from the chickpeas, health fats from the Tahini, and a bunch of vitamins & minerals from the spinach.

I have actually made this salad using the same method, except with black beans, broccoli, and yellow onion, and it was JUST as yummy!  It’s a very versatile recipe.  Hope you love it as much as I do!


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