Roasted Cauliflower & Chickpea Salad

So my birth(day) seemed to turn into a week and then a nice long weekend getaway with my man, so the blog did not see a lot of love. I am back though with a delicious recipe that I highly recommend you incorporate into your dinner menu this week. It is super easy and has such great flavors going on. One of the ingredients is tahini, which your market should have. If you are looking for other recipes to use the jar with try these Sesame Noodles (to-die), homemade hummus, or an Asian Chicken Salad

Roasted Cauliflower & Chickpea Salad
serves 4-6 

1 head of cauliflower cut into florets, then slice florets 1/2 inch thick
1 red onion, large dice
14 oz chickpeas, drained and dried well
olive oil
salt and pepper
Several large handfuls of arugula 
1/4 cup tahini
juice of one lemon
1/2 teaspoon cumin
1/4 cup water

Preheat oven to 450 degrees. Spread the cauliflower, onions and chickpeas in two large baking sheets. Drizzle with olive oil, season with salt and pepper, and toss to coat and spread in a single layer. Bake for about 15 minutes, until vegetables are browned and chickpeas are just crunchy. 

Meanwhile, mix the tahini, lemon juice, cumin, and water in a small bowl. Season to taste with salt and pepper and add more water to get the consistency of a dressing if needed. 

Place the arugula in a large bowl, add the roasted vegetables, and toss with enough dressing to coat and season well. 

Serve up and enjoy! 


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