Comments

Marina RazoTiropitas: Phyllo Cheese Triangles 7 days ago
would like yo get more recipes please
Randi ZiringPotato Bake With Garlic and Parmesan Cheese 13 days ago
please send recipe for:   potato bake with garlic ...
D. MarusarzVegan Lentil Sausage Rolls 16 days ago
This recipe sounds delicious. I'm passing it on to...
Arlene JohnsonChocoflan Recipe 1 month ago
😊
Trevor WestChicago Hot Dogs Recipe 1 month ago
Would like to make these a couple of times over th...
Must try these I love shortbread.  I am gluten fre...
do any of you bakers have room in your freezer to ...
Any 
Donna GuthrieRoasted Cauliflower, Chickpea and Arugula Salad 2 months ago
Thank you for this offer.I've been a vegetarian fo...
Thank you, dear Darlene!

Roasted Cauliflower, Chickpea and Arugula Salad

Blossom Lady
Mar 17, 2022 07:33 AM
Roasted Cauliflower, Chickpea and Arugula Salad

This Roasted Cauliflower, Chickpea and Arugula Salad recipe is tossed with arugula, avocado, toasted pine nuts, and my favorite lemon-tahini dressing. Simple, hearty and so delicious!

Cauliflower florets and chickpeas are tossed together with a quick blend of zesty seasonings and roasted to perfection. Then they are served up hot out of the oven alongside peppery fresh arugula, creamy avocado, crisp red onions, buttery toasted pine nuts, and then drizzled with my favorite dreamy tahini-lemon dressing. It’s a savory salad that we return to again and again because it’s so simple and satisfying. And those vibrant colors always make it a showstopper for entertaining too!

Feel free to play around with the ingredients and swap in whatever nuts, greens, or seasonings you love best. And if you would like to add in an extra protein, grilled chicken would be delicious in this salad too.

Alright, let’s make some salad!

Ingredients:

SALAD INGREDIENTS:

  • 1 medium head of cauliflower, cut into small florets
  • 1 (15 ounce) can chickpeas, rinsed and drained
  • 2 tablespoons olive oil
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon each: ground cumin, garlic powder, onion powder, smoked paprika
  • 1/4 teaspoon freshly-cracked black pepper
  • 5 ounces fresh arugula
  • 1 large ripe avocado, thinly sliced
  • 1/2 small red onion, thinly sliced
  • 1/3 cup toasted pine nuts
  • extra lemon wedges, for serving

DREAMY TAHINI DRESSING:

  • 1/4 cup tahini
  • 3 tablespoons freshly-squeezed lemon juice
  • 1/4 teaspoon ground cumin
  • 1 clove garlic, pressed or minced
  • 2–4 tablespoons warm water
  • fine sea salt and freshly-cracked black pepper, to taste
Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Like!
Add to bookmarks
Assign tags
Loading...
1 comment
Donna Guthrie
00
Mar 17, 2022 12:32 PM

Thank you for this offer.

I've been a vegetarian for 49+ years and now I want to go vegan. I need all the help I can get, because I'm not familiar with all the ingredients needed to convert recipes.

So, I remain appreciative for your help.