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.

Author: Balancing Bowls

Meal Type: Milk Free

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Servings: 2 Servings

Calories: 905 kcal per serving

Ingredients

1 head - cauliflower cut into florets or steaks
1 can - chickpeas
½ - red onion
6 tablespoons - olive oil
3 tablespoons - Za'atar
4 cups - arugula
Fresh parsley
Pickled Fresno peppers for topping
3 tablespoons - tahini
2 tablespoons - lemon juice
3–5 tablespoons - ice water
1 tbsp - maple syrup or honey
⅛ tsp - ground cumin
½ tsp - sea salt
¼ tsp - black pepper

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.

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