Roasted Cauliflower Salad with Chickpeas and Farro

This hearty, soul-satisfying warm cauliflower salad is loaded with roasted chickpeas, baby arugula, fresh herbs, feta, and nutty farro, all tossed in a lightly sweet honey-lemon tahini dressing. With its vibrant flavors and crisp-tender textures, it’s a dinner-salad to crave!

Roasting cauliflower is my favorite way to cook it — the high heat of the oven brings out the natural sweetness of cauliflower, giving it a nutty, smoky flavor. The bonus is that the golden, nutty florets make a fantastic salad. They pair so well with the bold Mediterranean flavors I love.

• ¼ cup tahini paste
• ¼ cup cold water
• 2 tablespoons fresh lemon juice, plus more to taste
• 1 tablespoon honey, or maple syrup
• 1 tablespoon olive oil
• 1 chopped garlic clove
• ½ teaspoon kosher salt
• ½ teaspoon cayenne pepper

• 1 head cauliflower, (about 2 pounds) sliced into 2-inch florets
• ¼ cup olive oil
• Kosher salt
• ¼ teaspoon crushed red pepper
• 1 15-ounce can chickpeas, drained, or 1½ cups home-cooked chickpeas
• 1 cup cooked farro
• ½ cup chopped green onions, (3-4), including the green tops
• 1 loose cup picked fresh parsley and cilantro leaves
• ½ cup crumbled feta cheese
• 2-3 cups baby arugula