Description
This vibrant Roasted Cauliflower, Chickpea and Arugula Salad is a wholesome, flavor-packed dish perfect for a nutritious lunch or light dinner. Roasting cauliflower and chickpeas with warm spices gives a delightful char and depth, which pairs beautifully with fresh arugula, creamy avocado, and a tangy tahini lemon dressing. Topped with toasted pine nuts for crunch, this salad offers a balanced mix of textures and flavors that’s both satisfying and healthy.
Ingredients
Roasted Vegetables
- 1 medium head of cauliflower, cut into small florets
- 1 (15 ounce) can chickpeas, rinsed and drained
- 2 tablespoons olive oil
- 1 teaspoon fine sea salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon freshly-cracked black pepper
Salad
- 5 ounces fresh arugula
- 1 large ripe avocado, thinly sliced
- 1/2 small red onion, thinly sliced
- 1/3 cup toasted pine nuts
- Extra lemon wedges, for serving
Tahini Dressing
- 1/4 cup tahini
- 3 tablespoons freshly-squeezed lemon juice
- 1/4 teaspoon ground cumin
- 1 clove garlic, pressed or minced
- 2-4 tablespoons warm water
- Fine sea salt, to taste
- Freshly-cracked black pepper, to taste
Instructions
- Prep the Oven and Baking Sheet: Heat your oven to 425°F (220°C). Lightly mist a large baking sheet with cooking spray to prevent sticking and ensure even roasting.
- Prepare Cauliflower and Chickpeas: In a large bowl, combine the cauliflower florets and chickpeas. Add olive oil, fine sea salt, ground cumin, garlic powder, onion powder, smoked paprika, and freshly-cracked black pepper. Toss gently but thoroughly until all the vegetables are well coated with the spices and oil.
- Roast Vegetables: Spread the seasoned cauliflower and chickpeas in an even layer on the prepared baking sheet. Bake for 25-30 minutes, stirring once halfway through, until the cauliflower is tender and edges are slightly charred. Once done, transfer the baking sheet to a wire cooling rack.
- Make the Tahini Dressing: While the vegetables are roasting, whisk together tahini, freshly squeezed lemon juice, ground cumin, minced garlic, and 2 tablespoons of warm water in a small bowl or mason jar. Stir until smooth and creamy. Add additional warm water as needed to reach your preferred consistency. Season with salt and freshly-cracked black pepper to taste.
- Assemble the Salad: In a large bowl or serving plate, combine fresh arugula, thinly sliced avocado, thinly sliced red onion, toasted pine nuts, and the roasted cauliflower and chickpeas. Drizzle the tahini dressing evenly over the salad.
- Serve: Serve the salad immediately with extra lemon wedges on the side for squeezing over. Enjoy the vibrant flavors and textures!
Notes
- You can prepare the dressing ahead of time and store it in the fridge for up to 3 days.
- For extra crunch, try adding roasted pumpkin seeds or sunflower seeds as a topping.
- You can swap arugula with baby spinach or kale if preferred.
- If you want a spicier salad, sprinkle some red chili flakes in with the seasonings for roasting.
- Make sure to spread the vegetables evenly on the baking sheet for uniform roasting and charring.
