Roasted Cauliflower Chickpea Salad

🛒 Ingredients

• Cauliflower 150 g · 38 kcal
• Canned Chickpeas 60 g · 98 kcal
• Olive Oil 14 g · 122 kcal
• Red Onion 13 g · 5 kcal
• Cherry Tomatoes 38 g · 7 kcal
• Fresh Parsley 3 g · 1 kcal
• Lemon Juice 8 g · 2 kcal
• Tahini 8 g · 45 kcal
• Garlic 2 g · 2 kcal

👨‍🍳 Instructions

1. Preheat oven to 200°C (400°F). Line a large baking sheet with parchment paper.
2. Chop cauliflower into bite-sized florets. Drain and rinse canned chickpeas thoroughly.
3. In a large bowl, toss cauliflower and chickpeas with 1 tablespoon of olive oil, cumin, paprika, turmeric, salt, and black pepper until evenly coated.
4. Spread the mixture in a single layer on the prepared baking sheet and roast for 20-25 minutes, or until cauliflower is tender-crisp and chickpeas are slightly browned, tossing halfway.
5. While roasting, prepare the dressing: whisk together tahini, lemon juice, minced garlic, and a splash of water until smooth and creamy.
6. Once roasted, combine the cauliflower and chickpeas with halved cherry tomatoes, thinly sliced red onion, and chopped fresh parsley in a large serving bowl.
7. Drizzle the tahini dressing over the salad and toss gently to combine. Serve warm or at room temperature.