This crispy Roasted Cauliflower Chickpea Salad with Tahini Dressing is easy to make, and will not disappoint any family member. The Tahini Dressing with lemon has a rich, nutty flavor and is a great match for the cauliflower. Roasted chickpeas add a crunch to this simple, yet satisfying dish. Serve it as a filling salad or add it to the plate as a side dish with extra protein. What I like about this salad is a balance of carbs from cauliflower, protein from chickpeas, and healthy fats from sesame seeds in the tahini. This dish is rich in dietary fiber, choline, and sulforaphane a plant compound with many beneficial effects, such as reduced risk of cancer, heart disease, and diabetes.
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Roasted Cauliflower Chickpea Salad with Tahini Dressing
For approximately 4 servings:
- Cut cauliflower into florets. Preheat oven to 425 °F. On an 18×13″ baking sheet, spread cauliflower and toss with 2 tablespoons avocado oil, salt, pepper, and Herbs de Provence. Bake for 20 minutes.
- Remove cauliflower from the oven and push to one half of the baking sheet. Add chickpeas to the other half and toss with the remaining 1 tablespoon of avocado oil. Season with salt and pepper. Bake for 15 to 20 minutes, until crisp.
- Meanwhile, in a small bowl, combine tahini, 2 Tbsp lemon juice, garlic and cumin. Gradually stream in 1 to 2 tablespoons of warm water, whisking constantly, until the dressing is smooth and creamy.
- Transfer roasted cauliflower and chickpeas to a large bowl or serving platter. Toss with parsley and drizzle with tahini dressing.
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