How far in advance can I make roasted cauliflower and spiced chickpea salad [vegan]?

Prepare components ahead, but toss salad with dressing just before serving.

What makes a good vegan salad salad?

Quality vegetables, a flavorful dressing, and protein sources are key.

Why is roasted cauliflower and spiced chickpea salad [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

Is roasted cauliflower and spiced chickpea salad [vegan] gluten-free?

Check that all ingredients are gluten-free certified. This recipe is naturally plant-based and can be made gluten-free.

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Roasted Cauliflower and Spiced Chickpea Salad
[Vegan]

VF By: Vicky Cohen and Ruth Fox

Author Bio

We are Vicky and Ruth: sisters, bloggers, recipe developers, cooking instructors and food enthusiasts. We... Read More

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Roasted Cauliflower and Spiced Chickpea Salad [Vegan]

2-4

Dairy Free

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... Read More

Ingredients You Need for Roasted Cauliflower and Spiced Chickpea Salad [Vegan]

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

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How to Prepare Roasted Cauliflower and Spiced Chickpea Salad [Vegan]

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.