Roasted Cauliflower and Chickpea Salad with Tahini Dressing
on Oct 25, 2019, Updated Apr 02, 2025
This post may contain affiliate links. Please read our disclosure policy.
This salad has a wonderful texture, lots of protein, and a creamy, lemony tahini dressing.
There is a salad on our table almost every single night of the week. Usually, it’s lettuce. More often than not, just a bowl of slivered romaine with a tart vinaigrette. Super simple.
But when I go out, I am always drawn to more intricate vegetable salads, and I am a pushover for those that have a combination of cooked and raw vegetables. And if some of those vegetables are roasted — those caramelized edges, that deep, sweet flavor…and the textures — you can guarantee I will order it! This salad features roasted cauliflower and roasted chickpeas, as well as a creamy lemony tahini dressing seasoned with paprika, cumin, and cayenne pepper.
And because we just love lettuce, a whole pile of thinly sliced romaine hearts provides the crunch against the tenderness of the roasted vegetables. A shower of thinly sliced red onion is the kicker, plus some herby brightness from cilantro or parsley. Choose between the two, or use a combo for yet another layer of flavor.
Table of Contents
On an average Tuesday night, this will probably not be our side salad. But it will probably show up the next time I’m making a big meal with a Mediterranean or a Middle Eastern bent, like Lamb Kofte or Chicken Thighs with Green Olives and Onions. Or it can be a vegetarian main course, thanks to the protein from the garbanzo beans. And I will secretly hope it doesn’t all get eaten so I can know that a container is nestled into the back of the fridge, ready for my lunch the next day.
Ingredients
For the Roasted Cauliflower
- Cauliflower – Feel free to start this recipe with leftover roasted cauliflower! That’s how I even came up with it in the first place.
- Olive oil – For roasting the vegetables and for the dressing.
- Paprika, cumin, cayenne pepper – These spices offer a smoky, spicy, and earthy flavor.
- Salt and pepper – To taste.
- Chickpeas – Make sure they are thoroughly drained and rinsed.
For the Lemon Tahini Dressing
The lemon tahini dressing easily partners with the chickpeas — collectively, they are basically the ingredients in traditional hummus. The dressing is quite thick, almost mayonnaise-like in texture. At first, you’ll basically dollop it on, but then when you toss the vegetables and lettuce with the dressing, it will coat everything with creaminess.
- Tahini – Offers such a nice nuttiness.
- Water – For a thinner texture.
- Lemon juice – For a pop of acid.
- Garlic – For a bit of spice.
- Romaine Hearts – Adds such a refreshing and satisfying crunch.
- Red onion – For a bit of a spicy topping.
- Fresh flat-leaf parsley – A fresh element for topping.
How to Make Cauliflower Chickpea Salad and Tahini Dressing
- Prepare the ingredients: Place the cauliflower on a baking sheet, drizzle with olive oil, paprika, cumin, and cayenne, season with salt and pepper, and toss.
- Roast the cauliflower: Roast the cauliflower for 20 minutes at 400 degrees F. Add the chickpeas and stir around to coat them in the seasoned oil. Roast for another 15 minutes.
- Make the dressing: Place the tahini, water, olive oil, lemon juice, garlic, cumin, and salt and pepper in a food processor or a blender and process until thick and smooth.
- Compose the salad: Place the slivered romaine hearts in a bowl, top with the cauliflower and chickpea mixture, spoon the dressing over the top, and toss to combine. Top with the onions and parsley leaves.
Leftovers and Storage
You will want to store the dressing separately from the lettuce and vegetables because everything will get soggy once they are combined. Each element can be stored in a sealed container in the fridge for about 4 days. If you’ve made the salad and dressed it, you can store it in an airtight container for a day in the refrigerator, but the lettuce will get a bit soft.
What to Serve With Roasted Cauliflower and Chickpea Salad
More Roasted Vegetable Recipes
- Roasted Butternut Squash with Creamy Sauce
- Oven-Roasted Fall Vegetables
- Roasted Baby Squash
- Roasted Honey Mustard Brussels Sprouts
Pin this now to find it later
Pin It
Roasted Cauliflower and Chickpea Salad with Tahini Dressing
Ingredients
- 1 head cauliflower (about 1 1/2 pounds, cut into small florets)
- 4 tablespoons olive oil (divided)
- ½ teaspoon paprika
- 1 teaspoon ground cumin (divided)
- ¼ teaspoon cayenne pepper
- Kosher salt and freshly ground black pepper (to taste)
- 1 can (15.5-ounce) chickpeas (rinsed and drained)
- ⅓ cup tahini (sesame paste)
- 2 tablespoons water
- 3 tablespoons lemon juice
- 2 cloves garlic ( minced)
- 4 cups slivered romaine hearts
- ½ red onion (slivered)
- ½ cup fresh flat-leaf parsley (or cilantro leaves)
Instructions
- Preheat the oven to 400 F. Place the cauliflower on a rimmed baking sheet. Drizzle over 2 tablespoons of the olive oil, sprinkle with the paprika, 1/2 teaspoon cumin, and cayenne, and season with salt and pepper. Use a spoon or your hands to toss everything until the cauliflower is well coated with the seasoned oil. Roast for 20 minutes until the cauliflower is starting to soften, then add the chickpeas to the pan, use a spoon to stir so that they are evenly distributed and coated with the seasoned oil, and roast for another 15 minutes. Let cool to slightly warm or room temperature.
- Meanwhile, make the dressing. Place the tahini, water, remaining 2 tablespoons olive oil, lemon juice, garlic, remaining 1/2 teaspoon cumin, and salt and pepper in a food processor or a blender, and process until thick and smooth. You can also combine all of the ingredients in a container or bowl and shake or stir to blend well.
- Place the slivered romaine hearts in a shallow bowl, and top with the cauliflower and chickpea mixture. Spoon the thick dressing over the top and toss to coat the vegetables with the dressing. Top with the onions and parsley leaves.
oh my god so good! Just like I have has in Israel!
It’s a little addicting isn’t it? So much substance!