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–+ servings

Curried Roasted Cauliflower Chickpea Salad with Maple Tahini Dressing

Golden roasted cauliflower and chickpeas with warm spices, served over greens with a creamy maple tahini dressing. Easy and customizable.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 1
Course: Main Dish, Quick Meals, Salad
Cuisine: American
Calories: 385
Ingredients Method Nutrition Notes

Ingredients
  

Roasted Vegetables
  • 1 medium head cauliflower, cut into florets
  • 1 can (15 oz) chickpeas, rinsed and drained
  • 1/2 tsp turmeric divided
  • 1 tsp fennel seeds divided
  • 1 tsp ground coriander divided
  • 1 tsp ground cumin divided
  • 1 tsp onion powder divided
  • 2 tsp garlic powder divided
  • 1 1/2 tbsp avocado oil divided
  • 1/2 tsp salt divided
  • 1/2 tsp black pepper divided
For Serving
  • Maple Tahini Dressing store-bought or homemade
  • 4 cups mixed salad greens
  • 1 cup cooked quinoa optional
  • fresh herbs (like cilantro or parsley) for garnish
  • hemp seeds optional, for topping
  • sliced scallions optional, for topping

Method
 

Roast the Vegetables
  1. Preheat your oven to 450°F. Line two baking sheets with parchment paper.
  2. Place the drained chickpeas on a clean kitchen towel and rub them gently to dry. Remove any loose skins that come off.
  3. Spread the chickpeas on one prepared baking sheet and the cauliflower florets on the other. To each tray, add 1/4 teaspoon turmeric, 1/2 teaspoon fennel seeds, 1/2 teaspoon coriander, 1/2 teaspoon cumin, 1/2 teaspoon onion powder, 1 teaspoon garlic powder, a generous pinch of salt and pepper, and half the avocado oil (about 2 1/4 teaspoons per tray).
  4. Toss each tray well to coat the vegetables evenly. Spread the chickpeas and cauliflower in a single layer, making sure nothing overlaps. Place the cauliflower pieces cut side down. Put the cauliflower on the top oven rack and the chickpeas on the bottom rack.
  5. Roast the chickpeas for 20 minutes and the cauliflower for 25–30 minutes, until the cauliflower is tender and lightly charred on the edges.
Assemble the Salad
  1. While the vegetables roast, prepare the quinoa if using and make or have ready the maple tahini dressing.
  2. Once roasted, divide the salad greens among bowls. Top with quinoa, the roasted cauliflower and chickpeas, and drizzle generously with maple tahini dressing.
  3. Garnish with fresh herbs, hemp seeds, and sliced scallions if desired. Serve immediately.

Nutrition

Calories: 385kcalCarbohydrates: 42gProtein: 14gFat: 18gSaturated Fat: 2.5gSodium: 520mgFiber: 12gSugar: 8g

Notes

For a gluten-free meal, use certified gluten-free quinoa. To make it vegan, ensure your maple tahini dressing is plant-based. Leftovers keep in the fridge for up to 3 days; reheat the roasted vegetables in a 350°F oven for 5 minutes to crisp them up. The chickpeas can be swapped for canned lentils or white beans. Don't overcrowd the baking sheets—this ensures even caramelization. For extra crunch, add toasted almonds or pumpkin seeds.

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