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February 12, 2016
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This is a salad that will leave you satisfied. Tender, caramelized roasted cauliflower and crispy spiced chickpeas on a bed of spicy fresh arugula, provide a balance between roasted and raw vegetables. The salad is then topped with sweet and tart pomegranate seeds, crunchy almonds, and a slightly spicy tahini dressing. This is perfect as a side, or even a dinner, depending on how you want to divide portions.
Roasted Cauliflower and Spiced Chickpea Salad [Vegan]
Serves
2-4Ingredients
For the Cauliflower:
- 1 medium cauliflower head, washed and cut into small florets
- 2 tablespoons extra virgin olive oil
- 1/4 teaspoon salt
For the Chickpeas:
- 2 teaspoons sweet paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon turmeric
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1 tablespoon extra virgin olive oil
- 1 15-ounce can chickpeas, drained
For the Salad:
- 5 ounces baby arugula or any other salad green of your choice, thoroughly washed and dried
- 1 1/2 cups pomegranates seeds ( from about 1 small pomegranate)
- 2 tablespoons roasted and salted almonds, chopped
For the Dressing:
- 1/2 cup, plus 2 tablespoons tahini
- 1/4 cup, plus 2 tablespoons freshly squeezed lemon juice
- 1/4 cup, plus 2 tablespoons lukewarm water
- 1/2 teaspoon salt, or to taste
- 2 teaspoons rice vinegar
- 1 tablespoons maple syrup
Preparation
- Preheat oven at 400°F.
- Line a large baking sheet with parchment paper. Place cauliflower on the baking sheet, drizzle with olive oil, and sprinkle with salt. Toss well until well coated. Bake for 20 minutes, or until cauliflower is tender. Set aside.
- In a small bowl, combine sweet paprika, cumin, turmeric, salt, and black pepper. Heat olive oil in a large non-stick skillet. Add chickpeas and spices and toss gently, so the chickpeas are well coated with oil and spices. Cook over medium heat for 5-7 minutes. Set aside.
- To prepare the dressing, whisk together tahini and lemon juice (the mix will thicken). Slowly whisk in water and salt, until well incorporated. Add rice vinegar and maple syrup and mix well. Refrigerate until ready to use
- Divide baby arugula into 2 large salad plates or bowls ( or 1, if you’re sharing the salad). Top each plate with warm cauliflower and chickpeas. Sprinkle with pomegranate seeds and almonds and add tahini dressing to taste.
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AUTHOR & RECIPE DETAILS
We are Vicky and Ruth: sisters, bloggers, recipe developers, cooking instructors and food enthusiasts. We are the creators of the vegetarian food blog May I Have That Recipe? We were raised in Barcelona, Spain, we are of Jewish Middle Eastern descent and now live in a small town on the East Coast of the US. We know what you’re thinking… why would you leave Barcelona and live in a small town??? We will go ahead and say it, we blame our husbands for that one. Our friends have come to enjoy our food and gatherings so much that are always asking us for our recipes. That inspired us to start our blog, where we share vegan and vegetarian recipes influenced our multicultural background. By using fresh seasonal ingredients, trendy new products and healthier creative approaches to food, our recipes are bold and full of flavor, easy to make and most important delicious! So they tell us... ;-).
