Roasted Cauliflower and Spiced Chickpea Salad: The warm cauliflower and chickpeas top a fresh arugula salad with crunchy pomegranates and almonds
This may sound weird, but one of my son's favorite, go-to snacks are chickpeas. Sauteed in a splash of olive oil and add salt, pepper, cumin, paprika, and turmeric. And I say weird because that's not exactly what you would expect from a 15 year old, super-active-always-hungry teenage boy. Especially considering most kids his age don't even know what an avocado is or have ever seen potato unless it's in French fry form!
I've mentioned before how he has developed a pretty sophisticated palate and won't eat just anything anymore. He has even started to cook on his own a little bit, and he's quite good at it!
Together we came up with this salad, using some of his favorite ingredients: caramelized, tender roasted cauliflower, peppery arugula, sweet and sour pomegranate seeds and, of course, spiced chickpeas. And to bring it all together, a creamy, slightly spicy tahini dressing.
Do you have a healthy go-to meal that your kids love? Share it with us! Post a comment or take a picture and tag us @mayihavethatrecipe on Instagram. We would love to hear about it!
Other Delicious Cauliflower Recipes:
- Saffron Infused Cauliflower Soup with Sumac Oil
- Quinoa Cauliflower Meatballs in Coconut Turmeric Broth
- Cauliflower Steak
- Roasted Cauliflower Salad
- Cauliflower Tacos
- Buffalo Cauliflower
- Harissa Cauliflower Bowl
- Cauliflower Sheet Pan Dinner
- Mashed Cauliflower
- Turmeric Ginger Cauliflower Soup
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Spiced Chickpea and Roasted Cauliflower Salad
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 mins
- Yield: 4 1x
- Diet: Vegan
Description
Roasted Cauliflower and Spiced Chickpea Salad : The warm cauliflower and chickpeas top a fresh arugula salad with crunchy pomegranates and almonds
Ingredients
- For the roasted cauliflower:
- 1 medium cauliflower head, washed and cut into small florets or 2 lbs frozen cauliflower, rinsed slightly and cut into even size pieces.
- 1 tbsp extra virgin olive oil
- ½ tsp sumac (optional, but recommended)
- ¼ tsp salt
- For the spiced chickpeas:
- 2 tsp sweet paprika
- ½ tsp cumin
- ½ tsp turmeric
- ¼ tsp salt
- ⅛ tsp black pepper
- 2 tsp extra virgin olive oil
- 1- 15oz can chickpeas, rinse and drained
- For the Salad
- 5 oz baby arugula or any other salad of your choice, thoroughly washed and dried
- 1 ½ cups pomegranates seeds ( about 1 small pomegranate)
- 2 tbsp roasted almonds, chopped
- For the dressing:
- ½ cup + 2 tbsp tahini
- ¼ cup + 2 tbsp freshly squeezed lemon juice
- ¼ cup + 2 tbsp water
- ½ tsp salt (or to taste)
- 2 tsp apple cider vinegar
- 1 tbsp maple syrup
- ½ -1 tsp spicy green dragon sauce, or any other hot sauce (optional)
Instructions
- Preheat oven at 400F
- Line a large baking sheet with parchment paper. Place cauliflower on the baking sheet, drizzle with olive oil and sprinkle with salt. Toss well until well coated. Bake for 40 minutes, or until cauliflower is tender. Set aside
- In a small bowl, combine sweet paprika, cumin, turmeric, salt and black pepper. Heat olive oil in a large nonstick skillet. Add chickpeas and spices and toss gently, so the chickpeas are well coated with oil and spices. Cook over medium heat for 2-3 minutes, until warm. Set aside
- To prepare the dressing, whisk together tahini and lemon juice ( the mix will thicken). Slowly whisk in water and salt, until well incorporated. Add rice vinegar, maple syrup and green dragon sauce (if using) and mix well. Refrigerate until ready to use
- Divide baby arugula into 2 large salad plates or bowls ( or 1 if you're sharing the salad). Top each plate with warm cauliflower and chickpeas. Sprinkle with pomegranate seeds and candied pecan
- Add Tahini dressing to taste.
Notes
- Extra dressing can be kept in the fridge for up to a week
- Cauliflower can be roasted 1-2 days ahead, kept in the fridge and reheated before adding to the arugula
- Category: Salad
- Method: Stovetop
- Cuisine: Middle Eastern
Nutrition
- Serving Size: ¼ of the recipe with 2 tbsp of tahini dressing
- Calories: 480
- Sugar: 21
- Sodium: 816
- Fat: 27.7
- Saturated Fat: 3.7
- Unsaturated Fat: 24
- Trans Fat: 0
- Carbohydrates: 51.3
- Fiber: 14.8
- Protein: 16.9
- Cholesterol: 0
Bianca @ Confessions of a Chocoholic says
Now I want to snack on those chickpeas too! This salad looks delicious.
[email protected]'s Recipes says
This salad has EVERYTHING I love. YUM!
Alex says
This looks very good and creative
★★★★★
Rebecca says
The salad is soooooooo good!!!! I love it.... and my kids love it too!
★★★★★
Pontessa says
This is a filling and delicious salad! Easily a main course for me. Yummm
★★★★★
Vicky & Ruth says
Thank you so much Pontessa! It is one of our favorite salads and yes, a main course for us as well.
Alice says
★★★★★