Description
The Roasted Cauliflower & Turmeric Chickpea Salad is a vibrant and nutritious dish packed with fiber, protein, and anti-inflammatory compounds. The base of the salad features roasted cauliflower and chickpeas, which are seasoned with ground turmeric, cumin, and other spices to infuse them with rich flavor and color. The salad is then complemented by fresh baby spring mix (or arugula), sliced Persian cucumbers, creamy avocado, and an optional sprinkle of crumbled feta. To bring everything together, the salad is dressed with a smooth tahini dressing, made with fresh lemon juice and a hint of salt.
Ingredients
For the Roasted Veggies:
- 1 medium head cauliflower, cut into florets
- 1 can (15 oz) chickpeas, drained and patted dry
- 2 tbsp olive oil
- 1 tsp ground turmeric
- 1 tsp ground cumin
- ½ tsp black pepper
- 1 tsp sea salt
For the Salad Base:
- 5 oz baby spring mix or arugula
- 2 Persian cucumbers, chopped
- 1 ripe avocado, sliced
- ⅓ cup crumbled feta (optional)
For the Tahini Dressing:
- ½ cup tahini
- 2 tbsp fresh lemon juice
- ½ cup water
- ¼ tsp salt
Instructions
1. Roast the Cauliflower & Chickpeas
- Preheat oven to 425°F (220°C).
- Toss cauliflower and chickpeas with olive oil, turmeric, cumin, pepper, and salt.
- Spread on a baking sheet in a single layer.
- Roast for 25 minutes, until cauliflower is tender and golden.
2. Make the Dressing
- Whisk tahini, lemon juice, water, and salt until smooth and creamy.
- Adjust consistency with more water if needed.
3. Assemble the Salad
- Spread greens on a large platter.
- Top with cucumber, avocado, roasted cauliflower and chickpeas.
- Drizzle with tahini dressing and sprinkle with feta.
Notes
This vibrant salad is not only packed with flavor but also loaded with plant-based protein, fiber, and anti-inflammatory benefits from turmeric. It makes a perfect wholesome lunch or a colorful side dish for dinner.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting & Tossing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 290
- Sugar: 6g
- Sodium: 360mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 12g
- Cholesterol: None
Keywords: Roasted Cauliflower Salad, Turmeric Chickpea Salad, Anti-Inflammatory Salad, Roasted Veggie Salad