This salad is a happy marriage of textures and flavours. Both the cauliflower and chickpeas are transformed by their time in the oven – the cauliflower becomes nutty in flavour, and the chickpeas acquire a wonderful crunch.
Then the yogurt-tahini dressing arrives to bless the union – and two distinctive, individual ingredients unite in salad harmony…;-)
Roast cauliflower and chickpea salad
(serves 4)
- 1 large cauliflower, broken into florets
- 1/2 tsp ground cumin
- olive oil
- salt and pepper
- 400g tin chickpeas, drained
- 2 cloves garlic, chopped
- 1/3 cup yogurt
- 2 Tb tahini
- juice of half a lemon
- 1/4 tsp salt
- 100g baby salad leaves
- 1 tsp zahatar, optional
- Preheat the oven to 400°F (200°C).
- Arrange the cauliflower in a roasting tray and toss with the cumin and olive oil. Season with salt and pepper.
- Roast for about 20 minutes, until the cauliflower is softened and just starting to brown.
- Add the chickpeas and garlic, toss again, and roast for ten minutes more.
- In a small bowl, whisk together the yogurt, tahini, lemon juice and salt. Thin with a splash of water to achieve a pouring consistency.
- Arrange the salad leaves on a serving dish. Top with the cauliflower and chickpeas, then drizzle with the yogurt-tahini dressing. Sprinkle with zahatar and serve.
Ten More Bites 
A fine recipe and you are getting downright lyrical on your food postings
Oh my, this looks delicious! 😍
Lovely!
Roasted cauliflower and chickpeas are two of my favorite things so of course they would be delicious together!
Mine too… and they are 🙂
Lovely share😊
Perfect spring salad 😀
Thanks!
I’m pleased to have made my first cauliflower roasting experience with your recipe. It was delish, thanks!
I couldn’t get those chickpeas to be crunchy tho, even after roasting them by themselves for some extra time. I started with damp ones from the can and didn’t add extra oil when mixing with the cauliflower. How do yours get crunchy?
I’m glad that you liked the cauliflower — that’s my favourite way to cook it now. As for the chickpeas, I think it’ll either be how damp they were or how much oil was in the roasting tin. I didn’t say how much oil because it depends on the amount of cauliflower, but I’m pretty generous with it. You could also try patting the chickpeas to dry them a bit more… X
Thanks Andrea, will do! 😀
Andrea, my mouth is just about watering this sounds so good! (And healthy!)
Thank you, Mollie!