Roasted Cauliflower & Chickpea Salad with Tahini Dressing

This salad is like a falafel turned upside down ;) 



  • 1 head Cauliflower

  • ½ Red Onion

  • 2 tbsp Olive Oil

  • Salt and Pepper to taste

  • ½ bunch Parsley


  • ⅓ cup Tahini

  • ⅓ cup Water

  • ¼ cup Lemon Juice

  • 2 cloves Garlic, minced

  • ½ tsp Cumin

  • ¼ tsp Cayenne

  • ¼ tsp Salt



  • 15oz. can Chickpeas

  • 1 tbsp Olive Oil

  • ½ tsp Smoked Paprika

  • ¼ tsp Garlic Powder

  • ⅛ tsp Cayenne

  • Salt and Pepper to taste



Preheat the oven to 400ºF. Chop the cauliflower into small florets and spread them onto a large baking sheet. Slice the red onion into thin strips and place them on the same baking sheet, mixed with cauliflower. Drizzle the cauliflower and onions with olive oil and season with a pinch or two of salt and pepper, mix till cauliflower and onions are well coated.

Roast the cauliflower and onions in preheated oven for 20 minutes, remove to stir, then return to roast in the over for another 10-15 minutes (or until the cauliflower is tender and browned on the edges). Let cool slightly.

For the dressing, add tahini, water, lemon juice, garlic, cumin, cayenne, and salt to a blender. Blend until smooth, then refrigerate until ready to serve.

Drain and rinse the can of chickpeas. Add them to a skillet along with the olive oil, smoked paprika, cayenne, and a pinch of salt and pepper. Stir and cook the chickpeas over medium heat for about five minutes, or until they sizzle and become slightly crispy. Remove the chickpeas from the heat.

Roughly chop the parsley leaves into small pieces. To build the salad, 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.