Roasted Cauliflower and Chickpea Salad cover

From the Cook

1/11

Roasted Cauliflower and Chickpea Salad

Balancing Bowls Verified

Balancingbowls.com

Ingredients

Warning0 allergens identified

Roasted Cauliflower and Chickpea Salad

1 head cauliflower cut into florets or steaks

1 can chickpeasdrained and rinsed

½ red onionthinly sliced

6 tablespoons olive oildivided

3 tablespoons Za'atardivided

4 cups arugula

Fresh parsleychopped

Pickled Fresno peppers for topping(optional)

For the Tahini Sauce:

3 tablespoons tahini

2 tablespoons lemon juice

3 tablespoons ice water

1 tbsp maple syrup or honey

⅛ tsp ground cumin

½ tsp sea salt

¼ tsp black pepper

Instructions

Visit Blog

Instructions

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.)

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.

Roast for 25 minutes, until the cauliflower is browned and the chickpeas are crispy.

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.

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.

Nutrition

My Calorie Intake

0
Review & Earn

Be the first to review this recipe and earn a 20% Bonus

Level up & unlock free Premium by reviewing recipes!

My Notes

Your kitchen notebook is waiting.

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Tips & Tricks (5)

Dry Your Vegetables First 💧
Pat cauliflower florets and chickpeas completely dry with paper towels before roasting to achieve maximum caramelization and crispy edges instead of steaming.
Separate Roasting Times ⏱️
Add chickpeas to the sheet pan 10-15 minutes after the cauliflower starts roasting, as they require less time and will prevent uneven cooking of both components.
Toast Za'atar Last 🌟
Sprinkle za'atar and fresh parsley immediately after removing from the oven while vegetables are still hot, preserving the spice blend's aromatic oils and vibrant color.
Tahini Dressing Temperature 🥄
Whisk tahini with ice water first to create a smooth base before adding lemon juice and seasonings, preventing lumps and ensuring a silky, pourable consistency.
Red Onion Caramelization Hack 🧅
Toss red onions with a pinch of maple syrup or honey at the start of roasting to accelerate caramelization and develop deeper, sweeter notes throughout cooking.