For the Salad: – 1 medium head cauliflower, cut into florets – 1 can (15 oz) chickpeas, drained and rinsed – 2 tablespoons olive oil – 1 teaspoon ground cumin – Salt and black pepper, to taste – 4 cups mixed greens (arugula, spinach, etc.) – ¼ cup red onion, thinly sliced – ¼ cup fresh parsley, chopped For the Tahini Dressing: – 3 tablespoons tahini – 2 tablespoons lemon juice – 1 tablespoon olive oil – 1 teaspoon maple syrup or honey – 1 garlic clove, minced – 2–3 tablespoons water (to thin)
1
Toss cauliflower florets and chickpeas with olive oil, cumin, salt, and pepper. Roast at 425°F for 25–30 minutes until golden and crisp.
2
Whisk tahini, lemon juice, olive oil, maple syrup, garlic, and water until smooth. Adjust water for desired consistency.
3
Add mixed greens to a large bowl. Top with thinly sliced red onions and chopped parsley for freshness and crunch.
4
Once roasted, let cauliflower and chickpeas cool slightly. Add them to the salad base while still warm for contrast.
5
Drizzle the creamy tahini dressing generously over the salad. Toss gently to coat all ingredients evenly.
6
Serve warm or at room temperature. Ideal as a main course or side dish with grilled proteins or pita.