This Cauliflower Chickpea Salad with tahini dressing is made with roasted cauliflower, tomatoes, chickpeas and a creamy tahini dressing for a salad full of Mediterranean flavour. You can enjoy it hot or cold, so it’s perfect for lunch prep! The flavors are INCREDIBLE and the salad is fresh and super satisfying. If you love roasted cauliflower , you are going to LOVE the salad. I promise!
There is so much more to this amazing cauliflower chickpea salad:
Creamy Tahini Dressing
Can we just talk about this dressing for a sec? It’s dreamy…
Garlicky, lemony, nutty. You could basically drizzle it on anything and it would taste good.
But we’re drizzling it on somechickpeas and cauliflower that are tossed with herbs and tomatoes.
It’s basically heaven in a bowl.
WHAT IS TAHINI?
Tahini is the star ingredient for the delicious lemon tahini dressing for this salad. If you’ve never heard of tahini, it’s just like peanut butter, but made with sesame seeds instead of peanuts. It has a creamy yet slightly sharp flavor that is totally unique. It’s usually about twice the price of peanut butter, but it’s a valuable ingredient and stays good in the fridge for just about forever (just like peanut butter). You can use it to make gobs of delicious homemade hummus, as well as this amazing lemon tahini dressing. I promise you’ll want more of this dressing.
Can Cauliflower Chickpea 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 mix well. So so good!
Check out more recipes:
Crispy Zucchini with Sun Dried Tomato Sauce
Roasted Cauliflower and Chickpea Salad
Cauliflower Chickpea Salad
- 1 head cauliflower
- 1 can chickpeas
- 3 plum tomatoes
- 1 handful fresh parsley
- 1 tbsp olive oil
- ½ tsp turmeric
- ½ tsp sumac
- 1 tsp salt
- 2 tbsp tahini
- 2 cloves garlic
- ½ lemon juice
- 1 tbsp olive oil
- 1 tsp water
- ¼ tsp salt
- Cut the cauliflower into small florets and transfer to a baking sheet. Drizlle with olive oil, sumac, turmeric and salt and mix well. Bake in the preheated 200C oven for about 35 minutes.
- Mix all the dressing ingredients until smooth.
- To a serving bowl add cauliflower, chopped tomatoes, parsley and chickpeas. Drizzle with the dressing and mix well. Enjoy!
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