Roasted Cauliflower Salad with Tahini, Chickpeas & Pearl Couscous
Roasted Cauliflower Salad with Tahini, Chickpeas & Pearl Couscous is a vibrant and flavorful dish that brings together the warmth of roasted vegetables, the crunch of chickpeas, and the creaminess of tahini dressing. This vegan salad is not only delicious but also packed with nutritious ingredients, making it perfect for lunch, dinner, or as a potluck contribution. The combination of spices adds depth to every bite, while the fresh herbs brighten the dish. Enjoy it warm or at room temperature for a satisfying meal thats easy to prepare and even easier to love.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Salad
- Method: Baking
- Cuisine: Vegan
Ingredients
Scale
- 1 medium cauliflower (cut into florets)
- 15 oz chickpeas (drained and rinsed)
- 3 tbsp olive oil
- 1 cup pearl couscous
- 2 cups vegetable broth
- 1/4 cup tahini
- Fresh parsley and mint
Instructions
- Preheat your oven to 425F (220C).
- On a baking sheet, toss cauliflower florets and chickpeas with 2 tablespoons olive oil, spices, and salt. Roast for 2530 minutes until golden.
- In a saucepan, bring vegetable broth to a boil. Add pearl couscous and cook according to package instructions (about 10 minutes). Drain excess liquid.
- Whisk together tahini, lime juice, water, garlic powder, cumin, salt, and pepper in a small bowl until smooth.
- In a large bowl, combine roasted vegetables with couscous, red onion, parsley, mint, and tahini dressing. Toss well to coat.
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 10g
- Protein: 11g
- Cholesterol: 0mg