07/07/2023
This Roasted Chickpea and Cauliflower with Tahini Sauce salad is so good.
Ingredients:
Desired amount of chickpeas π°
1 small cauliflower, cut into florets π₯¦
Spices of your choice (e.g., cumin, paprika, garlic powder, salt, pepper) πΆοΈπ§πΏ
Salad greens π₯
1 avocado, sliced π₯
For the Tahini Sauce:
2 tablespoons tahini π«
Juice of 1 lemon π
2 cloves garlic, minced π§
A pinch of salt π§
A pinch of pepper πΆοΈ
A handful of parsley, chopped πΏ
A handful of coriander, chopped π
Water (as needed for desired consistency) π¦
Instructions:
Preheat your oven to 180 degrees Celsius (356 degrees Fahrenheit)
In a large bowl, combine the chickpeas, cauliflower florets, and spices of your choice. Toss well to coat the vegetables evenly.
Spread the seasoned chickpeas and cauliflower on a baking sheet in a single layer. Place the baking sheet in the preheated oven π½οΈ.
Roast the vegetables for about 30 minutes or until they are golden brown and crispy.
While the vegetables are roasting, prepare the tahini sauce. In a bowl, mix together tahini, lemon juice, minced garlic, salt, pepper, parsley, and coriander. Add water gradually while stirring until you achieve the desired consistency π§.
Once the vegetables are ready, remove them from the oven and let them cool slight.
To serve, arrange salad greens on a plate. Add the roasted chickpeas and cauliflower on top. Drizzle the tahini sauce generously over the vegetables π₯π°π±.
Finally, garnish with sliced avocado π₯. My favourite.
Enjoy this beautiful salad. π