Description

This Roasted Cauliflower and Chickpea Salad achieves a balance of nutrient density, offering high fiber, plant-based protein, and a wealth of antioxidants, all tied together with a zesty dressing.

Ingredients

Scale

1 medium head Fresh Cauliflower (cut into florets)
1 can (15 oz) Cooked Chickpeas (rinsed and dried)
3 tablespoons Extra Virgin Olive Oil
1 teaspoon Ground Cumi
1/2 teaspoon Smoked Paprika
Sea Salt and Black Pepper to taste
2 tablespoons Tahini (Sesame Seed Paste)
1 tablespoon Fresh Lemon Juice
1 teaspoon Pure Maple Syrup (optional)
1/4 cup Fresh Parsley (chopped)

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Instructions

Preheat your oven to 400°F (200°C) and prepare a large baking sheet lined with parchment paper
Toss the cauliflower florets and chickpeas with 2 tablespoons of olive oil, cumin, smoked paprika, sea salt, and black pepper in a large mixing bowl
Spread the mixture on the baking sheet and roast in the oven for 25-30 minutes, tossing halfway through
While the vegetables roast, whisk together tahini, lemon juice, maple syrup, and the remaining tablespoon of olive oil in a small bowl
Once roasted, let the mixture cool for 5 minutes, then transfer to a serving bowl and drizzle with the dressing, tossing gently
Fold in fresh chopped parsley and serve warm or at room temperature

Notes

Store leftovers in an airtight glass container in the refrigerator for up to 4 days.

Keep the dressing separate if consuming over several days to maintain texture.

Prep Time: 20 mins
Cook Time: 30 mins
Category: Dinner
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 285 kcal
Sugar: 4g
Sodium: 310mg
Fat: 16g
Saturated Fat: 2g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 8g
Protein: 9g
Cholesterol: 0mg