Roasted Cauliflower & Chickpea Salad with Creamy Tahini Dressing

Servings

4

Prep time

Cook time

Recipe

GF, VG


Ingredients

  • 1 cauliflower, cut into florets
  • 1 tbsp extra-virgin olive oil
  • Sea salt & pepper, to taste

    Creamy Tahini Dressing
  • 1/3 cup tahini
  • 1 lemon, juiced
  • 1 tbsp maple syrup
  • 1 clove garlic, minced
  • ½ tsp cumin
  • Sea salt & pepper, to season
  • 3–5 tbsp of water to thin

    Spiced Chickpeas
  • 1 tbsp extra-virgin olive oil
  • 400g chickpeas, rinsed and drained
  • Pinch of smoked paprika
  • Pinch of cayenne pepper
  • Salt & pepper

    Garnish
  • 1 bunch parsley, chopped
  • Seeds from 1 pomegranate

Method


  • Preheat oven to 200°C.
  • Place the cauliflower on a large baking tray, drizzle with olive oil and season with salt and pepper. Roast for 30 mins or until the cauliflower is slightly golden.
  • Meanwhile, whisk all dressing ingredients except for the water in a mixing bowl. Gradually add the water and whisk until creamy and to the desired consistency. Season to taste.
  • To make the spiced chickpeas, heat the oil in a large pan on medium heat then add the chickpeas and spices. Cook, stirring frequently for a few mins until the chickpeas are slightly crispy.
  • Combine the cauliflower, chickpeas and parsley in a large bowl and toss gently.
  • Top with pomegranates and drizzle with the tahini dressing to serve.

  

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