Spiced Roasted Cauliflower & Chickpea Salad with Almond
Spiced Roasted Cauliflower & Chickpea Salad with Almond
Ingredients
For the Roasted Vegetables
- 1 cauliflower, medium head, cut into 1-inch florets
- 1 chickpeas, 15-ounce can, drained and rinsed
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon cayenne pepper, or to taste
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
- 1/2 cup sliced almonds
For the Tahini Lemon Dressing
- 1/4 cup tahini
- 2 tablespoons fresh lemon juice
- 2 tablespoons water, or more, to thin
- 1 garlic, clove, minced
- 1 teaspoon maple syrup
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper, freshly ground
For the Salad Assembly
- 1/4 cup fresh parsley, chopped, or cilantro
- 1/4 red onion, small, thinly sliced (optional)
- 4 cups arugula, or mixed greens, for serving (optional)
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400
- 2
In a large mixing bowl, combine the cauliflower florets and drained, rinsed chickpeas. Drizzle with 2 tablespoons of olive oil and toss thoroughly to ensure everything is coated.
⏱️ 2 min
- 3
In a small bowl, whisk together the ground cumin, ground coriander, smoked paprika, turmeric powder, cayenne pepper, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of freshly ground black pepper.
⏱️ 1 min
- 4
Sprinkle the prepared spice mixture over the cauliflower and chickpeas. Toss again until all the vegetables are evenly coated with the spices.
⏱️ 2 min
- 5
Spread the spiced cauliflower and chickpeas in a single layer on the prepared baking sheet. Roast in the preheated oven for 20 minutes.
⏱️ 20 min•🌡️ 400
- 6
After 20 minutes, remove the baking sheet from the oven. Add the sliced almonds to the baking sheet and gently toss them with the cauliflower and chickpeas. Return to the oven and roast for another 10 to 15 minutes, or until the cauliflower is tender-crisp and lightly browned, and the almonds are toasted.
⏱️ 15 min•🌡️ 400
- 7
While the vegetables are roasting, prepare the tahini lemon dressing. In a small bowl, whisk together the tahini, fresh lemon juice, 2 tablespoons of water, minced garlic, maple syrup, 1/4 teaspoon of kosher salt, and 1/8 teaspoon of freshly ground black pepper. Gradually add more water, 1 teaspoon at a time, until the dressing reaches your desired pourable consistency.
⏱️ 5 min
- 8
Once roasted, transfer the cauliflower, chickpeas, and almonds to a large serving bowl. Stir in the chopped fresh parsley (and thinly sliced red onion, if you are using it).
⏱️ 2 min
- 9
Pour the tahini lemon dressing over the roasted vegetables and herbs. Toss gently to combine all the ingredients.
⏱️ 1 min
- 10
Serve the Spiced Roasted Cauliflower & Chickpea Salad warm or at room temperature. Optionally, serve it over a bed of fresh arugula or mixed greens for an added layer of freshness.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Spiced Roasted Cauliflower & Chickpea Salad with Almond
Ingredients
For the Roasted Vegetables
- 1 cauliflower, medium head, cut into 1-inch florets
- 1 chickpeas, 15-ounce can, drained and rinsed
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon cayenne pepper, or to taste
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
- 1/2 cup sliced almonds
For the Tahini Lemon Dressing
- 1/4 cup tahini
- 2 tablespoons fresh lemon juice
- 2 tablespoons water, or more, to thin
- 1 garlic, clove, minced
- 1 teaspoon maple syrup
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper, freshly ground
For the Salad Assembly
- 1/4 cup fresh parsley, chopped, or cilantro
- 1/4 red onion, small, thinly sliced (optional)
- 4 cups arugula, or mixed greens, for serving (optional)
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400 - 2
In a large mixing bowl, combine the cauliflower florets and drained, rinsed chickpeas. Drizzle with 2 tablespoons of olive oil and toss thoroughly to ensure everything is coated.
⏱️ 2 min - 3
In a small bowl, whisk together the ground cumin, ground coriander, smoked paprika, turmeric powder, cayenne pepper, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of freshly ground black pepper.
⏱️ 1 min - 4
Sprinkle the prepared spice mixture over the cauliflower and chickpeas. Toss again until all the vegetables are evenly coated with the spices.
⏱️ 2 min - 5
Spread the spiced cauliflower and chickpeas in a single layer on the prepared baking sheet. Roast in the preheated oven for 20 minutes.
⏱️ 20 min•🌡️ 400 - 6
After 20 minutes, remove the baking sheet from the oven. Add the sliced almonds to the baking sheet and gently toss them with the cauliflower and chickpeas. Return to the oven and roast for another 10 to 15 minutes, or until the cauliflower is tender-crisp and lightly browned, and the almonds are toasted.
⏱️ 15 min•🌡️ 400 - 7
While the vegetables are roasting, prepare the tahini lemon dressing. In a small bowl, whisk together the tahini, fresh lemon juice, 2 tablespoons of water, minced garlic, maple syrup, 1/4 teaspoon of kosher salt, and 1/8 teaspoon of freshly ground black pepper. Gradually add more water, 1 teaspoon at a time, until the dressing reaches your desired pourable consistency.
⏱️ 5 min - 8
Once roasted, transfer the cauliflower, chickpeas, and almonds to a large serving bowl. Stir in the chopped fresh parsley (and thinly sliced red onion, if you are using it).
⏱️ 2 min - 9
Pour the tahini lemon dressing over the roasted vegetables and herbs. Toss gently to combine all the ingredients.
⏱️ 1 min - 10
Serve the Spiced Roasted Cauliflower & Chickpea Salad warm or at room temperature. Optionally, serve it over a bed of fresh arugula or mixed greens for an added layer of freshness.
⏱️ 1 min