Roast cauliflower and chickpea salad

6 Jun

Roast cauliflower and chickpea salad

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
  1. Preheat the oven to 400°F (200°C).
  2. Arrange the cauliflower in a roasting tray and toss with the cumin and olive oil. Season with salt and pepper.
  3. Roast for about 20 minutes, until the cauliflower is softened and just starting to brown.
  4. Add the chickpeas and garlic, toss again, and roast for ten minutes more.
  5. In a small bowl, whisk together the yogurt, tahini, lemon juice and salt. Thin with a splash of water to achieve a pouring consistency.
  6. 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.

 

13 Responses to “Roast cauliflower and chickpea salad”

  1. Margo June 6, 2017 at 3:26 pm #

    A fine recipe and you are getting downright lyrical on your food postings

  2. boowholefoods June 6, 2017 at 3:56 pm #

    Oh my, this looks delicious! 😍

  3. Izzie's Kitchen June 6, 2017 at 5:31 pm #

    Lovely!

  4. Sweet Sunday Table June 7, 2017 at 2:36 am #

    Roasted cauliflower and chickpeas are two of my favorite things so of course they would be delicious together!

    • Andrea June 7, 2017 at 7:02 am #

      Mine too… and they are 🙂

  5. flavours2017 June 7, 2017 at 4:43 am #

    Lovely share😊

  6. chefkreso June 8, 2017 at 9:44 pm #

    Perfect spring salad 😀

    • Andrea June 10, 2017 at 11:10 am #

      Thanks!

  7. carol June 10, 2017 at 7:38 pm #

    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?

    • Andrea June 11, 2017 at 8:24 am #

      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

      • carol June 11, 2017 at 7:18 pm #

        Thanks Andrea, will do! 😀

  8. FrugalHausfrau July 9, 2017 at 5:57 pm #

    Andrea, my mouth is just about watering this sounds so good! (And healthy!)

    • Andrea July 10, 2017 at 1:51 pm #

      Thank you, Mollie!

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