- VE
- VN
- GF
- LC
Roasted Cauliflower and Chickpea Salad
I love a good sheet pan recipe, and this one might just be my favorite. The combination of roasted cauliflower, za'atar, chickpeas, and caramelized red onions hits all the right notes-savory, herby, and just the right amount of crispy around the edges. I've made this salad more times than I can count, and it always delivers.
Ingredients
For the Tahini Sauce:
Instructions
- Step 1
Preheat the oven to 425°F. Line a large baking sheet with parchment paper. (Or use two smaller ones if you don't have an extra-large pan.)
- Step 2
Add the cauliflower florets, drained and patted-dry chickpeas, and sliced red onion directly onto a parchment-lined sheet pan (or divide between two smaller pans if needed). Drizzle everything with 6 tablespoons of olive oil and sprinkle with 3 tablespoons of Za'atar. Use your hands or a spatula to toss everything together right on the pan until evenly coated.
- Step 3
Roast for 25 minutes, until the cauliflower is browned and the chickpeas are crispy.
- Step 4
Meanwhile, whisk the tahini, lemon juice, maple syrup (or honey), cumin, salt, and pepper in a small bowl. Slowly stir in 4 to 5 tablespoons of ice water until smooth.
- Step 5
To serve, layer arugula on a serving platter, top with roasted cauliflower, chickpeas, and onion. Drizzle with tahini sauce, garnish with fresh parsley, and if you like a little heat, add a few pickled Fresno pepper slices on top.
Per serving
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