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Cauliflower Chickpea Salad
Course:
Salad
Cuisine:
American
Keyword:
cauliflower salad, quinoa salad, roasted cauliflower chickpea salad, roasted cauliflower salad, tahini dressing
Prep Time:
15
minutes
minutes
Cook Time:
20
minutes
minutes
Servings:
4
people
Calories:
605
kcal
Author:
Platings and Pairings
This Cauliflower Chickpea 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 Recipe
Equipment
Baking Sheet
Ingredients
2
cups
cooked 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
Heat oven to 450°F.
Combine cauliflower, chickpeas, olive oil and spices in a large bowl. Toss to combine.
Spread out evenly on baking sheet, and season with salt and pepper.
Bake 20-25 minutes, until the cauliflower begins to char and chickpeas are crispy. Set aside to cool slightly.
Tahini Dressing:
Whisk together tahini, lemon juice, garlic, maple syrup. Add extra water if needed to thin. Taste and season with salt and pepper.
Combine cauliflower-chickpea mixture with cooked quinoa. Top with avocado and parsley. Drizzle with tahini dressing and toss gently to combine.
Video
Nutrition
Calories:
605
kcal
|
Carbohydrates:
75
g
|
Protein:
20
g
|
Fat:
28
g
|
Saturated Fat:
4
g
|
Sodium:
61
mg
|
Potassium:
1273
mg
|
Fiber:
13
g
|
Sugar:
6
g
|
Vitamin A:
365
IU
|
Vitamin C:
83
mg
|
Calcium:
116
mg
|
Iron:
6
mg