A combination of sweet roasted red onions, spiced chickpeas, tender cauliflower, and a tangy lemon tahini dressing. This salad can be a filling vegetarian main dish, but also goes well with grilled chicken or steak.
Preparation time: 50 mins
Difficulty: Easy
Servings: 4
Ingredients:
- 1 head cauliflower, chopped into florets
- 1/2 red onion, sliced into strips
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 cup parsley leaves, chopped small
Lemon tahini dressing:
- 1/3 cup tahini
- 1/3 cup water
- 1/4 cup lemon juice
- 2 cloves garlic, minced
- 1/2 tsp cumin
- 1/4 tsp cayenne
- 1/4 tsp salt
Spiced chickpeas:
- 1 can chickpeas, drained and rinsed
- 1 tbsp olive oil
- 1/2 tsp smoked paprika
- 1/4 tsp garlic powder
- 1/8 tsp cayenne
- Salt and pepper to taste
Instructions:
- Preheat the oven to 200 degrees. Drizzle the cauliflower and onions with olive oil and season with a pinch or two of salt and pepper. Toss the cauliflower and onions until coated.
- Roast the cauliflower and onions in the preheated oven for 20 minutes, then toss, return them to the oven, and roast for an additional 10-15 minutes, or until the cauliflower is tender and browned on the edges. Let the cauliflower cool slightly.
- While the cauliflower and onions are roasting, make the lemon tahini dressing. Add the tahini, water, lemon juice, garlic, cumin, cayenne, and salt to a blender. Blend until smooth, then refrigerate until ready to serve.
- Add chickpeas to a skillet with olive oil, spices, and a pinch of salt and pepper. Cook the chickpeas over medium heat for about five minutes, or until they sizzle and become slightly crispy.
- Combine the roasted cauliflower and onions in a bowl with the spiced chickpeas and chopped parsley. Drizzle the lemon tahini dressing over top, and toss to combine. Serve warm or cold.
Enjoy!