Go Back

Crispy Cauliflower and Chickpea Salad

with an Herby, Garlic Tahini Sauce
Print Recipe

Ingredients
  

Salad Ingredients

  • 1 Each Whole Cauliflower Sliced into 1/2" - 1" pieces
  • 1 Can Garbanzo Beans Drained, Rinsed and Dry
  • 3 Tbsp Olive Oil
  • 1 Tsp Cumin
  • 1 Tsp Paprika
  • 1/2 Tsp Onion Powder
  • 1/8 Tsp Cayenne Powder
  • 1/2 Tsp Garlic Powder
  • 1 Tsp Sea Salt
  • 1/2 Tsp Black Pepper
  • 1 Pack Spring Mix
  • 1/4 Cup Fresh Cilantro For garnish

For the Dressing

  • 1/3 Cup Tahini
  • 2 Cloves Garlic
  • 1/2 Cup Fresh Parsley
  • 1/2 Cup Fresh Cilantro
  • 1 Each Juice of Lemon
  • 2 Each Scallions Chopped
  • 1/4 Cup Water

Instructions
 

Dressing Instructions

  • Combine all ingredients in a food processors and mix until smooth. 

For Salad

  • Preheat oven to 425
  • Combine all ingredients, except the spring mix and garnish, in a large bowl and toss to evenly coat.
  • Roast for 25-30 minutes, turning cauliflower pieces halfway and tossing the chickpeas.
  • Lay spring mix on a serving platter, top with roasted cauliflower and chickpeas.
  • Drizzle on dressing and top with cilantro garnish.