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.

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

1. 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.
2. 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.

3. 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.

4. 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

Garlicky Roast Chicken with Shallots and Potatoes

Grilled Chicken Breasts

Roasted Lemon-Garlic Boneless Turkey Breast

More Roasted Vegetable Recipes

• Roasted Butternut Squash with Creamy Sauce
• Oven-Roasted Fall Vegetables
• Roasted Baby Squash
• Roasted Honey Mustard Brussels Sprouts