Golden Roasted Cauliflower & Chickpea Salad
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Golden Roasted Cauliflower & Chickpea Salad
November 13, 2024 | Delicious Dinners, Nourishing Lunches, Power Bowls, Satisfying SaladsReady for a vibrant, flavor packed meal? This winter salad will satisfy, nourish, and keep you coming back for more!
Hello Stability Nutrition Friends,
Happy Wednesday!
If you’re looking for a flavorful, immune-boosting meal that brings both nourishment and balance, this Golden Roasted Cauliflower & Chickpea Salad is a perfect choice!
Each bite brings a warm blend of roasted cauliflower, crispy chickpeas, and fresh greens, balanced by a creamy, sesame-infused tahini dressing. It’s an ideal way to enjoy a nutrient-dense meal that’s both satisfying and light. Loaded with vitamins, antioxidants, and plant-based protein, this salad is a great choice for a balanced, healthy meal.
This Golden Roasted Cauliflower & Chickpea Salad makes an excellent lunch or light dinner and is easy to prepare in advance. With Thanksgiving just around the corner, this salad would make a great side too! Whether you're meal-prepping for the week, looking for untraditional Thanksgiving sides, or just looking for something new to add to your rotation, this recipe is a delicious way to stay on track with your wellness goals. It's well balanced, delicious and satisfying!
Why You’ll Love This Salad:
Full of Nutrients: Loaded with anti-inflammatory turmeric, antioxidant-rich pomegranate, fiber-packed chickpeas, and vitamin-rich baby kale, this salad is a nutrient powerhouse that supports immunity, energy, and wellness.
Balanced and Satisfying: With a perfect mix of protein, healthy carbs, and nourishing fats, this salad is designed to keep you full and energized. Top with spicy shrimp, baked tofu, grilled chicken or your favorite protein for an even more protein packed meal.
Versatile and Make-Ahead Friendly: Great for meal prep or as a colorful side dish, it’s easy to prepare ahead and tastes delicious fresh or chilled.
Make It Easier: If you're short on time you can simplify this recipe with a few store bought shortcuts! Grab a bag of crispy chickpeas, a jar of tahini dressing, and a container of pomegranate airls. These swaps keep the salad just as delicious and nutritious, while cutting down on prep time.
Golden Roasted Cauliflower & Chickpea Salad with Baby Kale and Pomegranate
A hearty, flavor-packed salad with warm spices, fresh greens, and a creamy tahini dressing – perfect for a satisfying lunch, dinner, or make-ahead meal.
Author: Elisa | Stability Nutrition
Yield: 4 side salads, or 2 large dinner salads
Ingredients:
For the Cauliflower:
2 tsp ground turmeric
2 tsp ground cumin
1 tsp smoked paprika
1 tsp garlic powder
1/2 tsp onion powder
1 tsp sea salt
1/2 tsp black pepper
1 large head of cauliflower, cut into small florets
2 tbsp olive oil
For the Chickpeas:
1 15 oz can chickpeas, drained and rinsed
2 tsp olive oil
For the Dressing:
1/4 cup tahini
2 tbsp fresh lemon juice (zest first if you want this for a garnish)
1 tbsp rice vinegar
1 tbsp gluten-free soy sauce
1 tsp sesame oil
1 tbsp honey
2-3 tbsp water
For the Salad:
4 cups baby kale, arugula or a blend of both
1/2 cup pomegranate seeds
1/4 cup fresh cilantro, chopped
1/4 cup toasted slivered or sliced almonds (optional for crunch)
zest of 1 lemon (optional)
Instructions:
Preheat oven to 400°F (200°C) convection. Line 2 standard sheet pans with parchment paper.
Make the cauliflower and chickpeas: Mix together the spice blend in a small bowl.
In a large mixing bowl, toss the cauliflower florets with 1 tablespoon olive oil, and rub it in really well. Use 2 tbsp of the spice blend and sprinkle over the cauliflower. Toss again until well coated then spread evenly on the prepared sheet pan. Set aside.
Drain and rinse the chickpeas, then pat dry with a clean dish towel. Place them in the same bowl that you used for the cauliflower. Add 2 tsp olive oil and toss. Add the remaining spice blend and mix gently until well coated. Place on the second prepared sheet pan. (If you're using store bought crispy chickpeas then just save your leftover spice blend for another dish).
Place both baking sheets in the preheated oven. Set a timer for 20 minutes.
Meanwhile mix your dressing: In a small bowl, whisk together tahini, lemon juice, rice vinegar, gluten-free soy sauce, sesame oil, and honey. Add water 1 tbsp at a time until your desired consistency is reached. This dressing is zippy, so taste and add more honey, 1 tsp at a time if you feel it's too tangy. Set aside.
Check your chickpeas: At the 20 minute mark of roasting, pull your chickpeas from the oven and set the pan aside. Give the cauliflower a stir, and rotate the pan, and put back in the oven for 5-7 more minutes, until tender and golden. Pull from the oven when done and let cool.
Assemble the salads: Divide the greens among 4 bowls, or a large serving platter. Top with the roasted cauliflower, crispy chickpeas, pomegranate arils, cilantro, toasted almonds and lemon zest.
Keep the dressing separate and allow each person to drizzle it over their portion as desired, or if serving on a platter drizzle the dressing over the top. Enjoy!
Make-Ahead Tip:
For easy meal prep, assemble the salad ingredients and portion into four containers. Store the dressing and toasted almonds separately. When you’re ready to enjoy, simply drizzle on the dressing, top with almonds, and give it a quick toss.
This Golden Roasted Cauliflower & Chickpea Salad is vibrant, nourishing, and perfect for adding balance to any meal. With simple ingredients and bold flavors, it’s a delicious option to keep on hand for busy weeks. I hope you love it as much as I do!
If you give it a try, don’t forget to tag me on Instagram with #stabilitynutrition. I can’t wait to see your creations!
In good health and happiness,
Elisa
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