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Roasted Cauliflower and Chickpea Salad with Tahini Dressing

Serving: 4


For the Salad:

  • 1 head cauliflower, cut into small florets
  • 1 can boiled chickpeas, drained and rinsed
  • 2 tablespoons olive oil
  • 1/2 teaspoon paprika
  • 1/2 teaspoon cumin
  • Salt and pepper to taste
  • 4 cups baby spinach
  • 1/2 cup pomegranate seeds
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh mint
  • 1/4 cup chopped toasted almonds

For the Tahini Dressing:

  • 1/4 cup Bio Garden Tahini
  • 1/4 cup water
  • 2 tablespoons fresh lemon juice
  • 1 garlic clove, minced
  • 1/2 teaspoon honey
  • Salt and pepper to taste


  1. Preheat the oven to 400°F or 200 C. Line a baking sheet with parchment paper.
  2. In a large bowl, combine the cauliflower florets and chickpeas with the olive oil, paprika, cumin, salt, and pepper. Toss until evenly coated.
  3. Transfer the cauliflower and chickpeas to the prepared baking sheet and roast for 20-25 minutes, stirring occasionally, until the vegetables are tender and lightly browned.
  4. While the vegetables are roasted, prepare the tahini dressing. In a small bowl, whisk together the tahini, water, lemon juice, garlic, honey, salt, and pepper until smooth and creamy.
  5. To assemble the salad, arrange the baby spinach on a large platter or individual plates. Top with the roasted cauliflower and chickpeas, pomegranate seeds, chopped parsley and mint, and toasted almonds.
  6. Drizzle the tahini dressing over the salad and serve immediately.

This Roasted Cauliflower and Chickpea Salad with Tahini Dressing is a perfect combination of textures, flavors, and nutrients that is sure to impress your family and friends. The nutty flavor of Bio Garden tahini in the dressing complements the roasted vegetables and fresh greens perfectly, making this salad a delicious and satisfying meal for any occasion. Enjoy!

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