Roasted Cauliflower & Chickpeas with Lemony Tahini Dressing

Roasted Cauliflower & Chickpeas with Lemony Tahini Dressing

DATE: September 27, 2022
  • dinner
  • lunch
  • meal type
  • Side
  • vegetarian
This roasted cauliflower and chickpeas with lemony tahini dressing is a bright, tangy, deeply satisfying salad that makes eating your vegetables an absolute joy. A generous shake of Healthy On You® While My Za'atar Gently Weeps Spice Blend transforms simple roasted cauliflower and crispy chickpeas into something bold, herby, and completely craveable. Drizzle with a silky lemony tahini dressing for a finishing touch that ties every vibrant element together beautifully. Add fish, chicken, or tofu for a complete and satisfying dinner salad the whole table will love. This easy roasted cauliflower salad recipe is a healthy vegetarian meal or versatile weeknight dinner that comes together quickly with minimal effort. A za'atar spiced cauliflower and chickpea salad with tahini dressing that is naturally vegan, gluten-free, packed with plant-based protein and fiber, and the kind of simple, nourishing dish that earns a permanent spot in your weekly rotation.
  • Time: 45 mins
  • Serves: 4
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While My Za'atar Gently Weeps

While My Za'atar Gently Weeps

Middle Eastern Spice
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FOR THE ROASTED VEGETABLES:

  • ¼ cup olive oil
  • 1 tbsp Healthy On You® While My Za'atar Gently Weeps spice blend
  • ½ medium cauliflower, core removed and broken into florets
  • ½ small red onion, sliced
  • 1 15 oz can chickpeas, washed and drained
  • sea salt

FOR THE TAHINI DRESSING:

  • ¼ cup tahini sauce
  • ¼ cup olive oil
  • 2 tbsp fresh lemon juice
  • 2 tsp 2 tsp dijon mustard
  • 1 tsp honey
  • Fresh herbs for garnish: dill, mint and cilantro, chopped

Directions

  1. Preheat the oven to 415˚F
  2. Prepare a 9x13 baking sheet with parchment paper.
  3. Roast the veggies: In a small bowl, combine the olive oil and the Za'atar spice. Spread the cauliflower florets on a baking sheet and pour ¾ of the Za'atar oil all over. Stir to coat the cauliflower. Bake for 15 minutes. Remove from the oven and move the cauliflower to one side. Add the chickpeas and the onions to the other side of the baking sheet and add the remaining Za'atar oil. Put back in the oven and bake for another 10 minutes.
  4. Meanwhile, make the Lemony Tahini Dressing: combine all the ingredients in a mason jar, add the cap and shake vigorously. If the dressing is too thick, add water, 1 tbsp at a time to get a more runny consistency.
  5. Remove the cauliflower chickpea mixture from the oven, add the fresh herbs, and drizzle with the tahini sauce.

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