Curried Roasted Cauliflower Chickpea Salad

Ingredients

• 1 medium cauliflower, cut into florets
• 1 can (15 oz) chickpeas, rinsed and drained
• 2 tablespoons olive oil
• 1 tablespoon curry powder
• 1 teaspoon turmeric
• 1/2 teaspoon cumin
• Salt and pepper to taste
• 1 cup cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 3 tablespoons tahini
• 2 tablespoons lemon juice
• 1 tablespoon maple syrup
• 1-2 tablespoons water
• Salt and pepper to taste

Instructions

1. Preheat your oven to 425°F (220°C).
2. In a large bowl, combine the cauliflower florets, drained chickpeas, olive oil, curry powder, turmeric, cumin, salt, and pepper.
3. Spread the cauliflower and chickpea mixture in a single layer on a baking sheet. Roast in the preheated oven for 25-30 minutes, stirring halfway through.
4. Once roasted, remove the baking sheet from the oven and allow it to cool slightly. Combine the roasted cauliflower and chickpeas with the cherry tomatoes, red onion, and chopped cilantro.
5. In a small bowl, whisk together the tahini, lemon juice, maple syrup, and water, adjusting until you reach desired consistency. Season with salt and pepper to taste.
6. Drizzle the dressing over the salad and gently toss everything together until well combined.
7. Enjoy your Curried Roasted Cauliflower Chickpea Salad warm or chilled.

Nutrition