We use a cookie to remember your session and your preferences for the site. Facebook, linked in and Google cookies are used for tracking your click from adverts to our site. Note that some features may not work properly if you cancel.
Nutristia Icon
Nutristia
Log in Register
Log in Register

To install this app, tap Share

and then select Add to Home Screen.

You can then use this app from one click and offline.

To install this app, please open this website in Safari instead of Chrome

Create your own perfect recipes!

Automatically create recipes tailored to your ingredients, dietary preferences, allergies and more!

Discover new recipes in a single click. Boomark any recipe from photo or website

Try it

Free to use, no ads, no popups, no credit card required. Just cook.

Roasted Cauliflower and Chickpea Salad with Tahini Dressing
Roasted Cauliflower and Chickpea Salad with Tahini Dressing

Roasted Cauliflower and Chickpea Salad with Tahini Dressing
A hearty and nutritious salad featuring roasted cauliflower and chickpeas, dressed with a creamy tahini sauce.
Roasted Cauliflower and Chickpea Salad with Tahini Dressing
Ingredients:
1
Servings
  • 500
    g
     cauliflower
  • 240
    g
     chickpea
  • 2
    tbsp
     olive oil
  • 2
    tbsp
     tahini
  • 2
    tbsp
     lemon juice
  • 1
    clove
     garlic
  • 20
    g
     parsley
  • 1
    tsp
     cumin
  • 0.5
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 40 minutes
Roasted Cauliflower and Chickpea Salad with Tahini Dressing
Instructions:
  1. Preheat the oven to 200°C.
  2. Cut the cauliflower into florets and place them on a baking sheet.
  3. Add chickpeas to the baking sheet.
  4. Drizzle with olive oil, sprinkle with cumin, salt, and pepper.
  5. Roast in the oven for 25-30 minutes until golden brown.
  6. In a small bowl, mix tahini, lemon juice, minced garlic, and a bit of water to thin the dressing.
  7. Toss the roasted cauliflower and chickpeas with the tahini dressing.
  8. Garnish with chopped parsley before serving.
Nutrition Per Serving 800 g Per 100g
Energy 650 kcal 81 kcal
Protein 20 g 2.5 g
Fibre 15 g 1.9 g
Salt 1 g 0.1 g
Sugar 10 g 1.3 g
Carbohydrates 60 g 7.5 g
Fat 40 g 5.0 g
  • 500
    g
     cauliflower
  • 240
    g
     chickpea
  • 2
    tbsp
     olive oil
  • 2
    tbsp
     tahini
  • 2
    tbsp
     lemon juice
  • 1
    clove
     garlic
  • 20
    g
     parsley
  • 1
    tsp
     cumin
  • 0.5
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Preheat the oven to 200°C.

Cut the cauliflower into florets and place them on a baking sheet.

Add chickpeas to the baking sheet.

Drizzle with olive oil, sprinkle with cumin, salt, and pepper.

Roast in the oven for 25-30 minutes until golden brown.

In a small bowl, mix tahini, lemon juice, minced garlic, and a bit of water to thin the dressing.

Toss the roasted cauliflower and chickpeas with the tahini dressing.

Garnish with chopped parsley before serving.

Contact About
Privacy Policy Terms of Service Sitemap