Golden Roasted Cauliflower & Chickpea Salad

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Golden Roasted Cauliflower & Chickpea Salad

A hearty, flavor-packed salad with warm spices, fresh greens, and a creamy tahini dressing – perfect for a satisfying lunch, dinner, or make-ahead meal.

Ingredients

  • <strong>For the Cauliflower</strong>
  • 2 tsp ground turmeric
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 1 large head of cauliflower, cut into small florets
  • 2 tbsp olive oil
  • <strong>For the Chickpeas</strong>
  • 1 15 oz can chickpeas, drained and rinsed
  • 2 tsp olive oil
  • <strong>For the Dressing</strong>
  • 1/4 cup tahini
  • 2 tbsp fresh lemon juice (zest first if you want this for a garnish)
  • 1 tbsp rice vinegar
  • 1 tbsp gluten-free soy sauce
  • 1 tsp sesame oil
  • 1 tbsp honey
  • 2-3 tbsp water
  • <strong>For the Salad</strong>
  • 4 cups baby kale, arugula or a blend of both
  • 1/2 cup pomegranate seeds
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup toasted slivered or sliced almonds (optional for crunch)
  • zest of 1 lemon (optional)

Instructions

  1. Preheat oven to 400°F (200°C) convection. Line 2 standard sheet pans with parchment paper.
  2. Make the cauliflower and chickpeas: Mix together the spice blend in a small bowl.
  3. In a large mixing bowl, toss the cauliflower florets with 1 tablespoon olive oil, and rub it in really well. Use 2 tbsp of the spice blend and sprinkle over the cauliflower. Toss again until well coated then spread evenly on the prepared sheet pan. Set aside.
  4. Drain and rinse the chickpeas, then pat dry with a clean dish towel. Place them in the same bowl that you used for the cauliflower. Add 2 tsp olive oil and toss. Add the remaining spice blend and mix gently until well coated. Place on the second prepared sheet pan. (If you're using store bought crispy chickpeas then just save your leftover spice blend for another dish).
  5. Place both baking sheets in the preheated oven. Set a timer for 20 minutes.
  6. Meanwhile mix your dressing: In a small bowl, whisk together tahini, lemon juice, rice vinegar, gluten-free soy sauce, sesame oil, and honey. Add water 1 tbsp at a time until your desired consistency is reached. This dressing is zippy, so taste and add more honey, 1 tsp at a time if you feel it's too tangy. Set aside.
  7. Check your chickpeas: At the 20 minute mark of roasting, pull your chickpeas from the oven and set the pan aside. Give the cauliflower a stir, and rotate the pan, and put back in the oven for 5-7 more minutes, until tender and golden. Pull from the oven when done and let cool.
  8. Assemble the salads: Divide the greens among 4 bowls, or a large serving platter. Top with the roasted cauliflower, crispy chickpeas, pomegranate arils, cilantro, toasted almonds and lemon zest.
  9. Keep the dressing separate and allow each person to drizzle it over their portion as desired, or if serving on a platter drizzle the dressing over the top. Enjoy!
  10. This Golden Roasted Cauliflower & Chickpea Salad is vibrant, nourishing, and perfect for adding balance to any meal. With simple ingredients and bold flavors, it’s a delicious option to keep on hand for busy weeks. I hope you love it as much as I do!