This flavorful recipe combines roasted cauliflower and chickpeas with fresh arugula and a dreamy tahini dressing. It's a perfect balance of crunch, creaminess and taste that will leave your tastebuds tickled. The salad is a feast of textures and flavors, packed with nutritious ingredients. It's versatile, making it a great side dish, appetizer, or a meal in itself.
You might not have tahini or pine nuts readily available in your pantry. Tahini is a paste made from sesame seeds and is usually found in the international food aisle in supermarkets. It has a rich, nutty flavor that adds depth to dressings. As for pine nuts, they are small, edible seeds of pine trees and can be found in the nuts and seeds aisle. They add a unique flavor and crunch to the salad.
Ingredients for Roasted Cauliflower, Chickpea and Arugula Salad
Cauliflower: This cruciferous vegetable is packed full of nutrients and when roasted, it adds a delightful crunch and slight sweetness to the salad.
Chickpeas: High in protein and fiber, they add a hearty element to the salad. Their mild taste takes on the flavors of the spices they're cooked with.
Baby Arugula: A leafy green with a peppery kick, it adds a vibrant color and flavor to the salad.
Avocado: Creamy and rich, avocado adds a subtle flavor and helps balance the stronger flavors in the salad.
Red Onion: Adds a sharp flavor and a nice crunch to the salad.
Pine Nuts: Toasty and nutty, these add a lovely crunch and flavor to the salad.
Tahini: This creamy paste made from sesame seeds adds a rich, nuttiness to the salad dressing.
Lemon Slices: They add a fresh citrusy flavor and decoration to the salad.
One reader, Evita Krause says:
This roasted cauliflower, chickpea, and arugula salad recipe is a game-changer! The combination of flavors and textures is simply divine. The roasted cauliflower and chickpeas add a delightful crunch, while the dreamy tahini dressing ties everything together perfectly. It's a must-try for anyone looking for a healthy and delicious meal.
Techniques Required for Making This Roasted Cauliflower Salad
How to roast cauliflower and chickpeas: A method to roast cauliflower and chickpeas in the oven with olive oil and spices until they are tender and slightly charred around the edges.
How to make dreamy tahini dressing: A process to whisk together tahini, lemon juice, garlic, maple syrup, and water until smooth, creating a creamy and flavorful dressing for the salad.
How to toss the chickpea mixture: A technique to evenly combine chickpeas, cumin, garlic powder, smoked paprika, onion powder, cayenne, and olive oil in a bowl before sprinkling it over the cauliflower for roasting.
How to drizzle the dressing: A method to evenly pour the dreamy tahini dressing over the assembled salad, ensuring each component is coated with the flavorful dressing.
How to serve the salad: A step to arrange the roasted cauliflower, chickpeas, avocado, red onion, and pine nuts over a bed of arugula, then drizzle with the dreamy tahini dressing and garnish with lemon slices before serving.
How To Make Roasted Cauliflower, Chickpea Arugula Salad
Vegan and gluten-free ingredients such as cauliflower, chickpeas and arugula are combined in a tasty tahini dressing, to sum up, this flavorful salad.
Serves:
Ingredients
For Salad:
- cauliflowerroasted
- chickpeasroasted
- 4handfulbaby arugulalarge
- 1avocadoripe, peeled, pitted and thinly sliced
- ½red onionsmall, thinly sliced
- ⅓cuptoasted pine nuts
- Dreamy Tahini Dressing
- extra lemon slicesoptional, for serving
For Roasted Cauliflower and Chickpeas:
- 1head of cauliflowermedium, cut into small florets
- 2tbspolive oildivided
- 15ozchickpeas(garbanzo beans), rinsed and drained
- ½tspcuminground
- ½tspgarlic powder
- ½tspsmoked paprika
- ¼tsponion powder
- cayenne pepperto taste
- Kosher salt and freshly-cracked black pepper
For Dreamy Tahini Dressing:
- ¼cuptahini
- 3tbsplemon juicefreshly-squeezed
- 2garlic clovespressed or minced
- 1tbspmaple syrup
- Kosher salt and freshly-cracked black pepperto taste
- 4tbspwarm water
Instructions
Salad:
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Prepare the Roasted Cauliflower and Chickpeas as directed below. Then to save time, prep the remaining ingredients while they are roasting in the oven.
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Once the cauliflower and chickpeas are ready to go, spread the arugula out evenly on your serving platter or bowl. Top with the cauliflower, chickpeas, avocado, red onion, and pine nuts. Then drizzle everything evenly with the dressing.
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Serve immediately, garnished with extra lemon slices/wedges if desired.
Roasted Cauliflower and Chickpeas:
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Heat oven to 425 degrees F. Prepare the baking sheet with aluminum foil if desired.
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Spread the cauliflower out on the baking sheet, and drizzle with 1 tablespoon of olive oil. Toss to combine until the cauliflower is evenly coated.
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Then spread the cauliflower out evenly on the baking sheet, and set aside.
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In a separate small bowl, toss together the chickpeas,cumin, garlic powder, smoked paprika, onion powder, cayenne, and remaining 1 tablespoon of oil until evenly combined.
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Sprinkle the chickpea mixture on top of the cauliflower, and give the pan a good shake so that everything forms one single layer. Season evenly with a few generous pinches of salt and pepper.
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Bake for 20 to 25 minutes, or until the cauliflower turns slightly charred around the edges. Transfer the pan to a cooling rack until ready to use.
Dreamy Tahini Dressing:
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Whisk together the tahini, lemon juice, garlic, maple syrup, plus a generous pinch each of salt and pepper in a bowl until smooth. Stir in 2 tablespoons of water until combined, then add an extra tablespoon of water if needed to thin.
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Taste, and season with extra salt and pepper if desired. Refrigerate in a sealed container for up to 3 days, or use immediately.
Nutrition
- Calories: 768.30kcal
- Fat: 36.83g
- Saturated Fat: 4.52g
- Monounsaturated Fat: 16.56g
- Polyunsaturated Fat: 11.98g
- Carbohydrates: 89.34g
- Fiber: 21.37g
- Sugar: 18.81g
- Protein: 29.94g
- Sodium: 870.37mg
- Calcium: 180.31mg
- Potassium: 1610.14mg
- Iron: 7.78mg
- Vitamin A: 15.51µg
- Vitamin C: 80.41mg
Helpful Technique Tip for Roasted Cauliflower, Chickpea and Arugula Salad Recipe
When roasting cauliflower and chickpeas, it's important to spread them out in a single layer on the baking sheet. This allows for even heat distribution and ensures that all pieces are cooked uniformly. Overcrowding the pan can result in uneven cooking and some pieces may not get that desired crispy texture. Also, tossing them in olive oil and spices before roasting not only adds flavor but also helps them to crisp up nicely in the oven.
Time-Saving Tips for Preparing Roasted Cauliflower, Chickpea and Arugula Salad
Prep ahead: Chop the cauliflower and red onion the night before to save time on the day of cooking.
Multi-task: While the cauliflower and chickpeas are roasting, prepare the dreamy tahini dressing and chop the avocado and pine nuts. This way, everything will be ready to assemble when the roasted ingredients are done.
Use a food processor: Use a food processor to quickly chop the cauliflower into florets and the red onion, saving time on prep work.
Streamline the process: Use pre-cooked or canned chickpeas to cut down on cooking time and make the recipe more convenient.
Efficient assembly: As the roasted cauliflower and chickpeas are cooking, lay out the arugula and slice the avocado and red onion for efficient assembly once the roasted ingredients are ready.
Substitute Ingredients For Roasted Cauliflower, Chickpea Arugula Salad Recipe
cauliflower - Substitute with broccoli: Broccoli can be used as a substitute for cauliflower in this recipe as it has a similar texture and flavor when roasted.
chickpeas - Substitute with white beans: White beans can be used as a substitute for chickpeas in this recipe as they have a similar creamy texture and mild flavor.
baby arugula - Substitute with baby spinach: Baby spinach can be used as a substitute for arugula in this recipe as it provides a similar tender and mild green base for the salad.
avocado - Substitute with mango: Mango can be used as a substitute for avocado in this recipe as it provides a sweet and creamy texture to the salad.
red onion - Substitute with shallots: Shallots can be used as a substitute for red onion in this recipe as they offer a milder and sweeter flavor when raw.
pine nuts - Substitute with sliced almonds: Sliced almonds can be used as a substitute for pine nuts in this recipe as they provide a similar crunchy texture and nutty flavor when toasted.
tahini - Substitute with almond butter: Almond butter can be used as a substitute for tahini in this recipe as it offers a creamy and nutty flavor to the dressing.
lemon juice - Substitute with white wine vinegar: White wine vinegar can be used as a substitute for lemon juice in this recipe as it provides a tangy and acidic flavor to the dressing.
Best Way to Present This Roasted Cauliflower and Chickpea Salad
Elevate the plating: Carefully arrange the roasted cauliflower, chickpeas, and arugula salad on the plate, ensuring each ingredient is visible and well-distributed.
Garnish with avocado: Slice the avocado into thin, elegant wedges and delicately place them on top of the salad for a pop of color and creaminess.
Drizzle the dreamy tahini dressing: Using a squeeze bottle, artfully drizzle the dreamy tahini dressing in a zig-zag pattern over the salad, adding a touch of elegance and flavor.
Sprinkle with toasted pine nuts: Sprinkle the toasted pine nuts over the salad, ensuring they are evenly distributed to add a delightful crunch and nutty flavor.
Add a touch of red onion: Finely slice the red onion into rings and scatter them over the salad, providing a hint of sharpness and color contrast.
Serve with extra lemon slices: Place a few extra lemon slices on the side of the plate, adding a vibrant and citrusy element for an extra burst of flavor.
Essential Tools for Making Roasted Cauliflower, Chickpea and Arugula Salad
- Oven: Used for roasting the cauliflower and chickpeas.
- Baking sheet: Used to hold and bake the cauliflower and chickpeas in the oven.
- Aluminum foil: Optional, used to line the baking sheet for easy cleanup.
- Small bowl: Used for tossing the chickpeas with spices.
- Whisk: Used for mixing the ingredients of the dreamy tahini dressing.
- Bowl: Used for serving the salad and mixing the dressing.
- Spatula: Used for tossing the cauliflower with olive oil and for transferring the roasted cauliflower and chickpeas from the baking sheet.
Storing and Freezing Roasted Cauliflower, Chickpea and Arugula Salad
- To store leftover roasted cauliflower, chickpea and arugula salad, transfer it to an airtight container and refrigerate for up to 3 days. The arugula may wilt slightly, but the flavors will still be delicious.
- If you want to prepare the salad in advance, store the roasted cauliflower and chickpeas separately from the arugula, avocado, red onion, and pine nuts. Combine the ingredients just before serving to keep the salad fresh and crisp.
- The dreamy tahini dressing can be stored in a sealed container in the refrigerator for up to 3 days. Give it a good stir or shake before using, as the ingredients may separate over time.
- To freeze the roasted cauliflower and chickpeas, let them cool completely before transferring to a freezer-safe container or resealable bag. Store in the freezer for up to 2 months. When ready to use, thaw in the refrigerator overnight and reheat in the oven or microwave until warmed through.
- It's not recommended to freeze the entire assembled salad, as the arugula and other fresh ingredients will not hold up well in the freezing process. Enjoy the salad fresh for the best texture and flavor.
How to Reheat Leftover Roasted Cauliflower Salad
To reheat leftover roasted cauliflower, chickpea, and arugula salad, start by preheating your oven to 350°F (175°C). This temperature will help to gently warm the ingredients without overcooking them.
Place the leftover salad on a baking sheet lined with parchment paper or aluminum foil. Spread the ingredients out evenly to ensure that they reheat uniformly.
If the arugula looks wilted or soggy, you can remove it from the salad before reheating. You can always add fresh arugula after the other ingredients have been warmed through.
Drizzle a small amount of olive oil over the cauliflower and chickpeas to help revive their texture and prevent them from drying out during the reheating process.
Place the baking sheet in the preheated oven and reheat the salad for 8-10 minutes, or until the cauliflower and chickpeas are heated through and slightly crispy around the edges.
If you prefer a quicker reheating method, you can use a microwave. Place the leftover salad in a microwave-safe dish and heat it on high power for 1-2 minutes, or until the ingredients are warmed to your liking. However, keep in mind that microwaving may result in a softer texture compared to oven reheating.
Once the salad is reheated, transfer it to a serving plate or bowl. If you removed the arugula earlier, add fresh arugula to the salad at this point.
Drizzle the salad with the reserved dreamy tahini dressing, or prepare a fresh batch if needed. Toss the salad gently to ensure that the ingredients are evenly coated with the dressing.
If desired, you can add fresh toppings to the reheated salad, such as sliced avocado, toasted pine nuts, or a squeeze of lemon juice to brighten up the flavors.
Serve the reheated roasted cauliflower, chickpea, and arugula salad immediately while it is still warm. Enjoy your delicious and healthy meal!
Interesting Fact About Roasted Cauliflower, Chickpea and Arugula Salad
The roasted cauliflower, chickpea and arugula salad recipe is a great source of plant-based protein and fiber.
Is Making This Roasted Cauliflower Salad Economical for Home Cooking?
This roasted cauliflower, chickpea and arugula salad recipe is highly cost-effective for a household. The main ingredients, such as cauliflower, chickpeas, and arugula, are affordable and readily available. The addition of avocado and pine nuts may slightly increase the cost, but they contribute to the overall flavor and nutrition. The dreamy tahini dressing is a versatile and economical addition to the recipe. Overall, this recipe offers a healthy, budget-friendly meal option for a family. Verdict: 9/10. Approximate cost: $15-20 USD for a household of 4 people.
Is This Roasted Cauliflower Salad Healthy or Unhealthy?
This roasted cauliflower, chickpea, and arugula salad recipe is a healthy and nutritious option. The salad is packed with fiber-rich vegetables like cauliflower and chickpeas, which can help promote digestive health and keep you feeling full. Arugula is a nutrient-dense leafy green that provides vitamins A, C, and K, as well as calcium and iron. The addition of healthy fats from avocado, olive oil, and pine nuts can help improve heart health and support brain function. The tahini dressing is also a good source of healthy fats and adds a delicious, creamy flavor to the salad.
To make this recipe even healthier, consider the following suggestions:
- Use a mix of different colored cauliflower (white, purple, and orange) to increase the variety of nutrients and antioxidants in the dish
- Add more leafy greens, such as spinach or kale, to boost the vitamin and mineral content
- Experiment with different types of nuts and seeds, like almonds or pumpkin seeds, for added crunch and healthy fats
- Reduce the amount of oil used in the roasting process by using an oil spray or cooking the vegetables on parchment paper
- For a protein boost, consider adding grilled chicken, tofu, or tempeh to the salad
Editor's Opinion on This Roasted Cauliflower and Chickpea Salad Recipe
This roasted cauliflower, chickpea, and arugula salad recipe is a delightful combination of flavors and textures. The roasted cauliflower and chickpeas add a satisfying crunch, while the creamy avocado and peppery arugula provide a perfect balance. The dreamy tahini dressing ties everything together with its nutty and tangy flavors. The addition of toasted pine nuts brings a lovely depth to the dish. Overall, this salad is a delicious and nutritious option that is sure to impress your guests.
Enhance Your Roasted Cauliflower, Chickpea Arugula Salad Recipe with These Unique Side Dishes:
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Why trust this Roasted Cauliflower, Chickpea Arugula Salad Recipe:
This recipe offers a delightful combination of flavors and textures, featuring roasted cauliflower, crispy chickpeas, creamy avocado, and peppery arugula. The dreamy tahini dressing adds a luscious touch, while the toasted pine nuts provide a satisfying crunch. With carefully selected ingredients and a well-balanced blend of spices including cumin, garlic powder, and smoked paprika, this recipe promises a harmonious and satisfying meal. Trust the expertise behind this recipe to elevate your culinary experience and enjoy a delicious, wholesome dish.
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