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Cauliflower Salad with Roasted Chickpeas & Quinoa

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This Cauliflower Salad with Creamy Tahini Dressing combines roasted cauliflower & chickpeas with fluffy quinoa and creamy avocados. It’s a healthy, protein-packed salad that can be made ahead of time. {Vegan+Vegetarian}

In searching through my recipe archives, I discovered that I have one cauliflower recipe. One. It’s time to change that. Because I love cauliflower. And I’m pretty sure that a lot of you guys do too. 

I make this Roasted Miso Cauliflower often as a side dish. And I love swapping cauliflower rice in recipes to make them low-carb. But today I’m bringing on the Cauliflower Salad.

But it’s not just cauliflower. 

There is so much more to this amazing cauliflower salad

  • Roasted Chickpeas
  • Fluffy Quinoa
  • Delicious Avocado
  • Creamy Tahini Dressing

Can we just talk about this dressing for a sec? It’s dreamy…

Garlicky, lemony, nutty – with just a hint of sweetness from some maple syrup. You could basically drizzle it on anything and it would taste good. 

But we’re drizzling it on some roasted chickpeas and cauliflower that are tossed with quinoa and avocado. 

Roasted Cauliflower Chickpea Salad.

Basically heaven in a bowl. 

I’ve always got some quinoa on hand in the cupboard. And I love making a big batch of quinoa in the Instant Pot to have on hand as a side dish or for quinoa salad recipes like this. 

And as for the cauliflower and chickpeas, it couldn’t be easier to prep them. Just toss them with some olive oil and spices (cumin, paprika, garlic powder & onion powder) and let them roast together in a hot oven until the cauliflower becomes slightly charred and the chickpeas get crispy. If you like things spicy, you could even add in a pinch of cayenne. 

How to Cut Cauliflower

  1. Cut the cauliflower into quarters. 
  2. Lay the quarters on a cutting board and cut into them at an angle to remove the core. 
  3. Repeat with each quarter. 
  4. Cut any larger florets into bite sized pieces. 

While the cauliflower is roasting in the oven, it’s a great time to make the Tahini Dressing. 

How to Make Cauliflower Salad Dressing

You only need 4-ingredients to make this yummy tahini dressing: 

  1. Tahini
  2. Lemon Juice
  3. Garlic 
  4. Maple Syrup

Just whisk everything together and then season with salt and pepper. You may need to add in some water to get the consistency you’re looking for. I like my dressing on the thick side, but thin enough to drizzle. 

Can Cauliflower Salad be Made Ahead of Time? 

  • You can make this Cauliflower Salad ahead of time. I like to toss the cauliflower, chickpeas, quinoa and parsley, but leave the dressing on the side. When ready to serve, drizzle with the dressing and add some sliced avocado to the top. 

Quinoa Recipes: 

  • Quinoa Soup {Creamy + Delicious}
  • Quinoa Taco Bowls
  • Southwest Beef & Quinoa Stuffed Peppers
  • Taco Quinoa & Turkey Lettuce Wraps
  • Chicken Gyro Bowls with Quinoa

Salad Recipes: 

  • Cheeseburger Salad with Special Sauce
  • Arugula Salad Recipe {EASY + Delicious}
  • Thai Cucumber Salad
  • Farro Salad with Basil Lemon Tahini Dressing
  • 20-Minute Thai Chicken Salad

Cauliflower Wine Pairings:

  • Sauvignon Blanc
  • Gewurztraminer
  • Chenin Blanc

If you loved this Cauliflower Salad recipe I would appreciate it so much if you would give it a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.

For more great Platings and Pairings recipes, be sure to follow me on Pinterest, Facebook, YouTube and Twitter.

Roasted Cauliflower Salad Recipe

Cauliflower Salad with Roasted Chickpeas & Quinoa

This Cauliflower Salad with Creamy Tahini Dressing combines roasted cauliflower & chickpeas with fluffy quinoa and creamy avocados. It’s a healthy, protein-packed salad that can be made ahead of time. 

3.66 from 49 votes

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Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 4 people
Created by Platings and Pairings

Ingredients

  • 2 cups cooked Bob’s Red Mill Quinoa
  • 1 avocado (cubed)
  • 2 Tablespoons chopped fresh parsley (to garnish)

Roasted Cauliflower and Chickpeas:

  • 1 medium head cauliflower (cut into small florets)
  • 1 15-ounce can chickpeas (rinsed and drained)
  • 2 Tablespoons olive oil
  • 1 teaspoon ground cumin
  • ½ teaspoon paprika
  • ½ teaspoon garlic powder
  • ½  teaspoon onion powder
  • Salt and pepper (to taste)

Tahini Dressing:

  • 1/4 cup tahini
  • 3 Tablespoons lemon juice
  • 3 cloves garlic (grated or minced)
  • 1 Tablespoon maple syrup
  • Salt and pepper (to taste)
  • 1-2 tablespoons water (if needed)

Instructions

  • Heat oven to 450°F.
  • Combine cauliflower, chickpeas, olive oil and spices in a large bowl. Toss to combine.
  • Spread out evenly on baking sheet, and season with salt and pepper.
  • Bake 20-25 minutes, until the cauliflower begins to char and chickpeas are crispy. Set aside to cool slightly.

Tahini Dressing:

  • Whisk together tahini, lemon juice, garlic, maple syrup.  Add extra water if needed to thin. Taste and season with salt and pepper.
  • Combine cauliflower-chickpea mixture with cooked quinoa. Top with avocado and parsley. Drizzle with tahini dressing and toss gently to combine.
Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!

Equipment

Baking Sheet

Nutrition

Calories: 605kcal | Carbohydrates: 75g | Protein: 19g | Fat: 28g | Saturated Fat: 4g | Sodium: 61mg | Potassium: 1273mg | Fiber: 13g | Sugar: 6g | Vitamin A: 365IU | Vitamin C: 83mg | Calcium: 116mg | Iron: 6mg

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