Category: Uncategorized

Welcome to a vibrant dish that combines the hearty textures of cauliflower and chickpeas with the zesty delight of a tahini dressing. This recipe is not only vegan and low-carb but also brimming with nutrients. It’s a perfect choice for a light lunch or a side dish for your dinner.

Ingredients:

1 large head of cauliflower, cut into florets
1 can (400g) of chickpeas, drained and rinsed
2 tablespoons of olive oil
1 teaspoon of ground cumin
1/2 teaspoon of smoked paprika
Salt and black pepper, to taste
A handful of fresh parsley, chopped
A handful of pomegranate seeds (optional for added sweetness and color)

For the Tahini Dressing:

3 tablespoons of tahini
1 garlic clove, minced
Juice of 1 lemon
2 tablespoons of warm water (more if needed)
Salt, to taste

Instructions:

Preheat the Oven:
Begin by heating your oven to 200°C (400°F). This high temperature is perfect for roasting the cauliflower to a golden brown.

Prepare the Cauliflower and Chickpeas:
In a large bowl, toss the cauliflower florets and chickpeas with olive oil, ground cumin, smoked paprika, salt, and black pepper until well coated. Spread them out on a baking sheet in a single layer.

Roast:
Place the baking sheet in the oven and roast for about 25-30 minutes or until the cauliflower is tender and golden brown. The chickpeas should be slightly crispy.

Make the Tahini Dressing:
While the vegetables are roasting, whisk together tahini, minced garlic, lemon juice, and warm water in a small bowl. Add more water if the dressing is too thick. Season with salt to taste.

Assemble the Salad:
Once the cauliflower and chickpeas are roasted, let them cool slightly before transferring them to a salad bowl. Add chopped parsley and, if using, pomegranate seeds.

Dress and Serve:
Drizzle the tahini dressing over the salad and toss gently to combine. This dish can be served warm or at room temperature, making it versatile for any meal.

Nutritional Spotlight:
Cauliflower is a fantastic low-carb alternative to grains and legumes, rich in vitamins C, K, and B6. Chickpeas add a protein punch, making this dish satisfying and filling. The tahini, made from sesame seeds, is an excellent source of calcium and healthy fats.

Tips for Variation:

Spice it up with a sprinkle of chili flakes or a dash of hot sauce in the dressing.
For an extra crunch, add roasted nuts like almonds or walnuts.
Swap out parsley for other herbs like cilantro or mint for a different flavor profile.
This Roasted Cauliflower and Chickpea Salad with Tahini Dressing is not just a meal; it’s a celebration of simple ingredients coming together to create something deliciously satisfying. Enjoy crafting this delightful dish that keeps you at your healthiest!

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