Roasted Cauliflower Chickpea Salad
Total Time
40 mins
Prep Time
10 mins
Cook Time
30 mins
Rating
4.48 out of 5 stars
(17)
Ingredients
4
- 1 medium head cauliflower, cut into small florets
- 15 ounces chickpeas, rinsed and drained
- 2 tablespoons olive oil
- 2 teaspoons garam masala
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Kosher salt and black pepper, to taste
- 3 cups arugula
- 1 avocado, chopped
- 1/4 red onion, thinly sliced
- 1/4 cup chopped Italian parsley
- Tahini Dressing
- Optional garnish: pomegranate arils
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Preparation
Step 1
Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper or foil for easy clean up. Set aside.
Step 2
In a large bowl, combine the cauliflower florets and chickpeas. Drizzle with olive oil and toss well. Add the garam masala, garlic powder, smoked paprika, salt, and pepper. Toss until well coated.
Step 3
Place the cauliflower and chickpeas on the prepared pan, making sure they are in an even layer. Roast in the oven for 20 minutes, then stir, return them to the oven, and roast for an additional 10-15 minutes, or until the cauliflower is tender and the chickpeas are slightly crispy. Remove from the oven and set aside.
Step 4
To assemble the salad, place the arugula in a large bowl. Top with roasted cauliflower and chickpeas, avocado, red onion, and parsley. Drizzle with tahini dressing and garnish with pomegranate arils, if using. Serve immediately.
Step 5
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Chef's notes
After you toss the salad with the dressing, it is best to eat it that day.
If you want to meal prep this salad, you can roast the cauliflower and chickpeas ahead of time. Store in an airtight container for up to 3 days. Reheat in a 350 degree F oven or air fryer so they can crisp back up.
Don’t cut the avocado until you are ready to serve and enjoy the salad.
The tahini dressing will keep in the refrigerator for up to 1 week.
