Roasted Cauliflower and Chickpea Salad

Method

1. Roast the cauliflower: Preheat the oven to 400°F (200°C). Toss the cauliflower florets and chickpeas with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20 minutes, stirring halfway through, until golden and tender.

2. Prepare the spinach: Wash and dry the baby spinach. Set aside in a large bowl.

3. Make the dressing: In a small bowl, mix tahini with 1-2 tablespoons of water until smooth. Add a pinch of salt if desired.

4. Assemble the salad: Add the roasted cauliflower and chickpeas to the spinach. Drizzle with the tahini dressing.

5. Serve: Toss gently and serve warm or at room temperature.

6. A hearty and satisfying salad combining roasted cauliflower, crispy chickpeas, and a zesty tahini dressing.

Nutrition Facts

Per serving