Cauliflower Salad with Roasted Chickpeas & Quinoa

Overhead shot of roasted cauliflower salad in grey bowl with spoon next to small bowl of tahini dressing.

This Cauliflower Salad with Creamy Tahini Dressing combines roasted cauliflower & chickpeas with fluffy quinoa and creamy avocados. It’s a healthy, protein-packed salad that can be made ahead of time. {Vegan+Vegetarian}

In searching through my recipe archives, I discovered that I have one cauliflower recipe. One. It’s time to change that. Because I love cauliflower. And I’m pretty sure that a lot of you guys do too. 

I make this Roasted Miso Cauliflower often as a side dish. And I love swapping cauliflower rice in recipes to make them low-carb. But today I’m bringing on the Cauliflower Salad.

But it’s not just cauliflower. 

There is so much more to this amazing cauliflower salad

  • Roasted Chickpeas
  • Fluffy Quinoa
  • Delicious Avocado
  • Creamy Tahini Dressing

Can we just talk about this dressing for a sec? It’s dreamy…

Garlicky, lemony, nutty – with just a hint of sweetness from some maple syrup. You could basically drizzle it on anything and it would taste good. 

But we’re drizzling it on some roasted chickpeas and cauliflower that are tossed with quinoa and avocado. 

Roasted Cauliflower Chickpea Salad.

Basically heaven in a bowl. 

I’ve always got some Bob’s Red Mill Organic Quinoa on hand in the cupboard. And I love making a big batch of quinoa in the Instant Pot to have on hand as a side dish or for quinoa salad recipes like this. 

And as for the cauliflower and chickpeas, it couldn’t be easier to prep them. Just toss them with some olive oil and spices (cumin, paprika, garlic powder & onion powder) and let them roast together in a hot oven until the cauliflower becomes slightly charred and the chickpeas get crispy. If you like things spicy, you could even add in a pinch of cayenne. 

How to Cut Cauliflower

  1. Cut the cauliflower into quarters. 
  2. Lay the quarters on a cutting board and cut into them at an angle to remove the core. 
  3. Repeat with each quarter. 
  4. Cut any larger florets into bite sized pieces. 

While the cauliflower is roasting in the oven, it’s a great time to make the Tahini Dressing. 

How to Make Cauliflower Salad Dressing

You only need 4-ingredients to make this yummy tahini dressing: 

  1. Tahini
  2. Lemon Juice
  3. Garlic 
  4. Maple Syrup

Just whisk everything together and then season with salt and pepper. You may need to add in some water to get the consistency you’re looking for. I like my dressing on the thick side, but thin enough to drizzle. 

Tahini salad dressing ingredients on countertop.

Can Cauliflower Salad be Made Ahead of Time? 

  • You can make this Cauliflower Salad ahead of time. I like to toss the cauliflower, chickpeas, quinoa and parsley, but leave the dressing on the side. When ready to serve, drizzle with the dressing and add some sliced avocado to the top. 

Quinoa Recipes: 

Salad Recipes: 

Overhead close up of bowl of quinoa salad in grey bowl with spoon topped with avocado.

Cauliflower Wine Pairings:

  • Sauvignon Blanc
  • Gewurztraminer
  • Chenin Blanc

If you loved this Cauliflower Salad recipe I would appreciate it so much if you would give it a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.

For more great Platings and Pairings recipes, be sure to follow me on Pinterest, Facebook, YouTube and Twitter.

Overhead close up of bowl of quinoa salad in grey bowl with spoon topped with avocado.

Roasted Cauliflower Salad Recipe

Overhead shot of roasted cauliflower salad in grey bowl with spoon next to small bowl of tahini dressing.

Cauliflower Salad with Roasted Chickpeas & Quinoa

Course: Salad
Cuisine: American
Keyword: cauliflower salad, quinoa salad, roasted cauliflower chickpea salad, roasted cauliflower salad, tahini dressing
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 4 people
Calories: 605 kcal
This Cauliflower Salad with Creamy Tahini Dressing combines roasted cauliflower & chickpeas with fluffy quinoa and creamy avocados. It’s a healthy, protein-packed salad that can be made ahead of time. 
Print

Ingredients

  • 2 cups cooked Bob’s Red Mill Quinoa
  • 1 avocado cubed
  • 2 Tablespoons chopped fresh parsley to garnish

Roasted Cauliflower and Chickpeas:

  • 1 medium head cauliflower cut into small florets
  • 1 15-ounce can chickpeas rinsed and drained
  • 2 Tablespoons olive oil
  • 1 teaspoon ground cumin
  • ½ teaspoon paprika
  • ½ teaspoon garlic powder
  • ½  teaspoon onion powder
  • Salt and pepper to taste

Tahini Dressing:

  • 1/4 cup tahini
  • 3 Tablespoons lemon juice
  • 3 cloves garlic grated or minced
  • 1 Tablespoon maple syrup
  • Salt and pepper to taste
  • 1-2 tablespoons water if needed

Instructions

  1. Heat oven to 450°F.
  2. Combine cauliflower, chickpeas and spices in a large bowl. Toss to combine.
  3. Spread out evenly on baking sheet, and season with salt and pepper.
  4. Bake 20-25 minutes, until the cauliflower begins to char and chickpeas are crispy. Set aside to cool slightly.

Tahini Dressing:

  1. Whisk together tahini, lemon juice, garlic, maple syrup.  Add extra water if needed to thin. Taste and season with salt and pepper.
  2. Combine cauliflower-chickpea mixture with cooked quinoa. Top with avocado and parsley. Drizzle with tahini dressing and toss gently to combine.
Nutrition Facts
Cauliflower Salad with Roasted Chickpeas & Quinoa
Amount Per Serving
Calories 605 Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 4g25%
Sodium 61mg3%
Potassium 1273mg36%
Carbohydrates 75g25%
Fiber 13g54%
Sugar 6g7%
Protein 19g38%
Vitamin A 365IU7%
Vitamin C 83mg101%
Calcium 116mg12%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.

I teamed up with Bob’s Red Mill to bring you this post. As always, all opinions are my own. 

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