This roasted cauliflower and spicy chickpea salad is a true feast for the eyes and the palate. The crispy, golden cauliflower and chickpeas are perfectly complemented by the freshness of mixed greens, tangy cherry tomatoes, and a creamy tahini dressing. Whether you're looking for a healthy weeknight dinner or an exciting new dish to impress your guests, this salad delivers on flavor and simplicity. Enjoy a hearty and nutritious salad that's both delicious and easy to prepare in under an hour.
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- 1 medium cauliflower, cut into florets
- 1 can chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups mixed greens
- 1/4 cup red onion, thinly sliced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup feta cheese, crumbled (optional)
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 1 garlic garlic clove, minced
- 2 tablespoons water
Instructions
- Preheat the oven to 400°F (200°C).
- In a bowl, combine the cauliflower florets and chickpeas with 1 tablespoon of olive oil, paprika, cumin, cayenne pepper, salt, and black pepper. Toss well to coat evenly.
- Spread the cauliflower and chickpea mixture on a baking sheet lined with parchment paper and roast for 25-30 minutes, or until golden and crispy, stirring halfway through.
- While the vegetables are roasting, prepare the tahini dressing. In a small bowl, whisk together tahini, lemon juice, minced garlic, water, and the remaining 1 tablespoon of olive oil until smooth. Adjust the consistency with more water, if necessary.
- In a large serving bowl, combine mixed greens, red onion, and cherry tomatoes.
- Add the roasted cauliflower and chickpeas to the salad and toss gently.
- Drizzle the tahini dressing over the salad and sprinkle with feta cheese if using. Serve immediately.
Nutrition
Serving: 100g | Calories: 320kcal | Carbohydrates: 28g | Protéines: 12g | Fat: 19g | Sucre: 6g