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Closeup of a roasted cauliflower salad with spiced chickpeas

Spiced Chickpea and Roasted Cauliflower Salad


This savory and perfectly-spiced cauliflower salad is topped with Moroccan spiced chickpeas and a spicy tahini dressing. Put it all on a bed of peppery arugula, top it with almonds and pomegranates and you will have the salad of your dreams!


Units Scale
  • 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
  • 1/2 tsp sumac (optional, but recommended)
  • 1/4 tsp salt
  • For the spiced chickpeas:
  • 2 tsp sweet paprika
  • 1/2 tsp cumin
  • 1/2 tsp turmeric
  • 1/4 tsp salt
  • 1/8 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 1/2 cups pomegranates seeds ( about 1 small pomegranate)
  • 2 tbsp roasted almonds, chopped
  • For the dressing:
  • 1/2 cup + 2 tbsp tahini
  • 1/4 cup + 2 tbsp freshly squeezed lemon juice
  • 1/4 cup + 2 tbsp water
  • 1/2 tsp salt (or to taste)
  • 2 tsp apple cider vinegar or rice vinegar
  • 1 tbsp maple syrup
  • 1/2 -1 tsp spicy green dragon sauce, or any other hot sauce (optional)


  1. Preheat oven to 400F
  2. 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
  3. 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
  4. To prepare the dressing, whisk together tahini and lemon juice ( the mix will thicken). Slowly whisk in water and salt, until well incorporated. Add vinegar, maple syrup, and green dragon sauce (if using) and mix well. Refrigerate until ready to use
  5. 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
  6. Add Tahini dressing to taste.


  1. Extra dressing can be kept in the fridge for up to a week
  2. Cauliflower can be roasted 1-2 days ahead, kept in the fridge, and reheated before adding to the arugula
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Category: Salad
  • Method: Stovetop
  • Cuisine: Middle Eastern


  • Serving Size: 1/4 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

Keywords: Roasted cauliflower, cauliflower salad recipe, salad as a meal, kosher, gluten-free

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