Roasted Cauliflower & Chickpea Quinoa Salad

June 10, 2022

Roasted Cauliflower & Chickpea Quinoa Salad

Author: Allie, Hamama Success Manager

Prep Time: 10 minutes

Cook Time: 20 minutes

Makes: 6 servings (as a side salad) or 4 servings as a light main)

Time for a salad curveball! Don’t forget that you don’t have to have lettuce to make a delicious and healthful salad. This hearty roasted cauliflower, chickpea and quinoa salad is packed with protein, fiber, nutrients and flavor! The tangy and creamy tahini dressing ties it all together for a super tasty and satisfying dish.

Bonus - you can make ahead and refrigerate for your meal prep!

Ingredients:
 

  • 1 cup cooked Bob’s Red Mill Quinoa
  • 1 avocado, diced
  • Feta cheese, crumbled, for serving
  • 2-3 strips of bacon, cooked & cooled (optional)
  • Chopped fresh parsley, cilantro, scallions & your favorite microgreens, for serving

 

Roasted Cauliflower and Chickpea Salad:

  • 1 medium head of cauliflower, cut into small florets
  • 1 15-ounce can chickpeas, rinsed and drained
  • 2 tbsp Hamama olive oil
  • 1 tsp ground cumin
  • ½ tsp smoked paprika
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • Pinch of cayenne pepper, optional
  • Salt and pepper to taste

 

Tahini Dressing:

  • 1/4 cup tahini
  • 3 tbsp fresh lemon juice
  • 1 clove garlic, minced
  • 1 tsp dijon mustard
  • 1 tsp worcestershire sauce
  • 1 tbsp honey or maple syrup
  • Salt and pepper, to taste
  • 1-2 tablespoons water, to reach desired consistency (if needed)

Instructions:

  1. Heat oven to 450°F.
  2. Combine cauliflower, chickpeas, olive oil and spices in a large bowl. Stir to combine.
  3. Spread out evenly on a baking sheet and season with salt and pepper.
  4. Bake for 20-25 minutes, stirring halfway through. The cauliflower should be slightly charred and chickpeas should be crispy. Set aside to cool.
  5. Meanwhile, cook your quinoa according to package directions and let cool slightly.
  6. Next, make the dressing: Whisk together the dressing ingredients, minus the water. Add water in small increments, if needed, to thin. Taste and season with salt and pepper.
  7. Combine cauliflower & chickpea mixture with the cooked quinoa. Top with avocado, bacon crumbles, feta cheese, herbs and microgreens. Drizzle with tahini dressing and toss gently to combine. Serve at room temperature or refrigerate to enjoy later (add the toppings just before serving).
  8. Enjoy!

Make this recipe today!

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