Spicy Chickpea & Roasted Cauliflower Salad with Lemon-Herb Tahini
This vibrant salad combines protein-rich chickpeas and quick-pan-roasted cauliflower, tossed in a spicy seasoning and finished with a zesty lemon-herb tahini drizzle. Perfect for a nourishing meal that's ready in just 20 minutes using only your stovetop.
- 2 cups canned chickpeas, drained and rinsed
- 3 cups cauliflower florets, bite-sized
- 3 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 0.5 tsp chili flakes
- 0.75 tsp kosher salt
- 0.5 tsp freshly ground black pepper
- 0.25 cup tahini
- 2 tbsp lemon juice
- 2 tbsp water
- 1 clove garlic, minced
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh dill, chopped
- 4 cups mixed salad greens
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Instructions
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add cauliflower florets and cook, stirring occasionally, until golden and just tender, about 6 minutes.
⏱️ 6 minutes 🌡️ Medium-highAdd chickpeas to the skillet, along with smoked paprika, cumin, chili flakes, salt, and pepper. Stir well and cook for another 3 minutes until chickpeas are heated through and coated in spices.
⏱️ 3 minutes 🌡️ Medium-highWhile the vegetables cook, whisk together tahini, lemon juice, water, garlic, parsley, dill, and remaining 1 tablespoon olive oil in a small bowl until smooth. Adjust consistency with a little more water if needed.
⏱️ 2 minutesTo serve, divide salad greens among plates, top with the hot chickpea-cauliflower mixture, and drizzle generously with lemon-herb tahini sauce.
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Nutrition Information
Per serving. Values are approximate and may vary.
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