Tahini Cauliflower Chickpea Salad
A colorful, protein- and fiber-rich salad featuring roasted cauliflower, za’atar chickpeas, and a creamy tahini dressing. Perfect as a main or side dish, this quick Mediterranean-inspired recipe is delicious hot or cold, making it a versatile choice for everyday meals or easy meal prep.
Equipment
- 1 large baking sheet
- Parchment paper
- 1 medium bowl (or small blender)
- Measuring Cups and Spoons
- Whisk or spoon for mixing
Ingredients
For the Salad:
- 2 lb cauliflower florets
- ½ cup za’atar roasted chickpeas
- 1 large yellow onion sliced
- ½ cup fresh parsley chopped
For the Dressing:
- ⅓ cup tahini
- ⅓ cup water
- ⅓ cup plain Greek yogurt
- 2 tbsp lemon juice
- 2 tbsp olive oil
- 1 clove garlic minced
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Prep the Vegetables: Begin by preparing your vegetables for roasting. Wash the cauliflower thoroughly, then cut it into medium-sized florets so that they cook evenly. Peel the yellow onion and slice it into thin rings or half-moons, depending on your preference. Place the cauliflower florets and onion slices in a large bowl while you preheat the oven. Prepping the vegetables properly ensures even roasting and maximum flavor.
- Preheat the Oven: Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper. The parchment prevents sticking and makes cleanup much easier. Once the oven reaches temperature, the vegetables will start cooking evenly right away, helping the cauliflower develop a tender, lightly caramelized texture.
- Arrange the Vegetables for Roasting: Spread the cauliflower florets and onion slices evenly across the parchment-lined baking sheet. Avoid overcrowding the pan, as overcrowding can lead to steaming rather than roasting. Place the baking sheet in the center rack of the oven to allow even heat distribution.
- Roast the Vegetables: Roast the cauliflower and onions for 20-25 minutes. Do not flip the vegetables during this time—allowing one side to naturally caramelize creates a rich, nutty flavor. During the last 5 minutes of roasting, switch the oven to broil to give the cauliflower a slightly golden-brown top. Keep a close eye to avoid burning, as broilers vary in intensity.
- Prepare the Tahini Dressing: While the vegetables are roasting, combine all dressing ingredients in a medium mixing bowl: tahini, water, plain Greek yogurt, lemon juice, olive oil, minced garlic, salt, and black pepper. Whisk thoroughly until smooth and creamy. If you prefer a faster method or a perfectly emulsified dressing, combine the ingredients in a small blender and blend for 20-30 seconds. The dressing should have a silky consistency that coats the vegetables without being too runny.
- Combine Roasted Vegetables and Chickpeas: Once the cauliflower and onions are fully roasted and slightly cooled, transfer them into a large heat-resistant mixing bowl. Add the za’atar roasted chickpeas. These spiced chickpeas add crunch, flavor, and protein, balancing the soft texture of the roasted vegetables.
- Add Fresh Herbs: Chop fresh parsley and sprinkle it over the roasted vegetables and chickpeas. Parsley adds brightness, freshness, and a subtle herbaceous flavor that complements the creamy tahini dressing beautifully.
- Toss with Dressing: Pour about 3 tablespoons of the prepared tahini dressing over the roasted vegetables, chickpeas, and parsley. Gently toss using a large spoon or tongs until everything is evenly coated. Taste and adjust by adding more dressing if desired. The vegetables should be lightly coated, allowing the flavors of tahini, lemon, and za’atar to shine.
- Serve Hot or Cold: This salad is versatile: serve it warm immediately for a comforting side or main dish, or allow it to cool to room temperature for a refreshing salad. You can also refrigerate leftovers for later—just give it a gentle stir and, if needed, add a little extra tahini dressing to refresh the flavors.
- Optional Meal Prep Tip: For meal prep, divide the salad into airtight containers and store in the refrigerator for up to 3 days. The dressing may be partially absorbed by the roasted cauliflower, so consider keeping a small portion of tahini dressing on the side to drizzle when serving. This method keeps the salad fresh, flavorful, and ready to eat anytime.
Notes
- Roasting cauliflower without flipping ensures the florets develop a natural caramelized flavor and retain their texture.
- Za’atar roasted chickpeas add crunch and a distinct Middle Eastern flavor, but you can substitute with plain roasted chickpeas tossed in paprika and cumin if needed.
- The tahini dressing is versatile—use it on other roasted vegetables, grain bowls, or as a dip for fresh veggies.
- This salad can be enjoyed hot or cold, making it perfect for meal prep or a quick weeknight side.
- Adjust the seasoning gradually. Tahini can have a strong, nutty flavor, so add salt and lemon juice to taste.
