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–+ servings

Curried Roasted Cauliflower Chickpea Salad with Maple Tahini Dressing

A vibrant, spiced salad featuring caramelized cauliflower and chickpeas, drizzled with a creamy maple tahini dressing. Perfect for a satisfying lunch or light dinner.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 1
Course: Main Dish, Quick Meals, Salad
Cuisine: American
Calories: 420
Ingredients Method Nutrition Notes

Ingredients
  

For the Roasted Vegetables
  • 1 medium head cauliflower, cut into bite-sized florets
  • 1 (15-ounce) can chickpeas, rinsed and drained
  • 1/2 teaspoon turmeric, divided
  • 1 teaspoon fennel seeds, divided
  • 1 teaspoon ground coriander, divided
  • 1 teaspoon ground cumin, divided
  • 1 teaspoon onion powder, divided
  • 2 teaspoons garlic powder, divided
  • 1 1/2 tablespoons avocado oil, divided
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon black pepper, divided
For the Dressing and Bowl
  • 1/4 cup tahini
  • 2 tablespoons maple syrup
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons water, plus more as needed
  • 1 clove garlic, minced
  • Salt, to taste
  • 4 cups mixed salad greens
  • 1 cup cooked quinoa optional
  • 2 tablespoons hemp seeds for garnish
  • 2 tablespoons sliced scallions for garnish

Method
 

  1. Preheat your oven to 450°F and line two rimmed baking sheets with parchment paper.
  2. Place the drained chickpeas on a clean kitchen towel and rub them gently to dry. Discard any loose skins that come off.
  3. Spread the chickpeas on one prepared baking sheet and the cauliflower florets on the other. To each sheet, add 1/4 teaspoon turmeric, 1/2 teaspoon fennel seeds, 1/2 teaspoon coriander, 1/2 teaspoon cumin, 1/2 teaspoon onion powder, 1 teaspoon garlic powder, a generous pinch of salt and pepper, and half the avocado oil.
  4. Toss each sheet well to coat the vegetables evenly with the seasoning and oil. Spread the chickpeas and cauliflower in a single layer, placing the cauliflower pieces cut side down. Put the cauliflower on the top oven rack and the chickpeas on the bottom rack.
  5. Roast the chickpeas for 20 minutes and the cauliflower for 25–30 minutes, until the cauliflower is tender and lightly charred at the edges.
  6. While the vegetables roast, make the dressing: In a small bowl, whisk together the tahini, maple syrup, lemon juice, water, and minced garlic. Add more water a teaspoon at a time if needed to reach a drizzling consistency. Season with salt to taste.
  7. Assemble the bowls: Divide the salad greens and cooked quinoa (if using) among three bowls. Top with the roasted cauliflower and chickpeas, then drizzle with the maple tahini dressing. Garnish with hemp seeds and sliced scallions, and serve immediately.

Nutrition

Calories: 420kcalCarbohydrates: 45gProtein: 15gFat: 22gSaturated Fat: 3gSodium: 580mgFiber: 12gSugar: 12g

Notes

For extra crispiness, pat the chickpeas very dry before roasting. You can swap the quinoa for farro, brown rice, or omit it for a lighter salad. The dressing keeps refrigerated for up to 5 days; thin with a little water before using. Leftover roasted vegetables can be stored in an airtight container in the fridge for up to 4 days. To make ahead, roast the vegetables and prep the dressing up to a day in advance; assemble just before serving. Avoid overcrowding the pans to ensure even browning. If you don't have fennel seeds, substitute with 1/2 teaspoon ground fennel or omit.

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