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Roasted cauliflower and chickpea salad with tahini dressing
Nutrition content per serve
Energy: 363 calories (1517 kJ)| Protein: 12g | Carbs: 11g | Sugar: 2g | Total fat: 27g | Sat fat: 3g | Fibre: 9g | Serves: 6 | Total time: 50 minutes
* Approximate values from Xyris Foodworks software
Ingredients:
Roasted vegetables
- 1 cauliflower head, cut into florets
- 400g can chickpeas, drained and rinsed
- ¼ cup olive oil
- 3 tsp ground coriander
- 2 tsp ground sumac
- 1 garlic clove, crushed
Dressing
- 1 lemon, juiced
- ½ cup tahini
Salad Garnish
- 200g baby spinach
- 1/3 cup pepitas/pistachios or pine nuts, toasted
- ¼ bunch mint, leaves picked
- ¼ bunch flat leaf parsley, leaves picked
Method:
- Preheat oven to 200°C. Line a large baking tray with baking paper.
- Combine oil, spices and ½ the garlic in a bowl. Add cauliflower florets and chickpeas and toss to coat. Transfer to prepared tray. Bake for 35 minutes or until golden and tender. Let it cool.
- For dressing, whisk tahini, lemon juice and the remaining garlic together in a bowl. Gradually add 1/3 cup of water until desired consistency.
- To serve, toss cauliflower and chickpeas with spinach and herbs. Transfer to a serving platter, drizzle with a little dressing and scatter with pistachios. Serve with remaining dressing.
Notes:
- You can serve this with grilled chicken if you’d like to make it even more substantial!
Why it’s good for you:
- Chickpeas are a great source of plant-based protein and fibre, when combined with another plant-based protein source like tahini, can help you feel fuller for longer
- Spinach is a plant-based source of iron, and eating it with vitamin C rich foods, like lemon, can assist the body in absorbing it.
All information contained in this recipe has been prepared by CBHS health professionals and is intended for general information purposes only. The information provided should not be relied upon as medical advice and does not supersede or replace a consultation with a suitably qualified healthcare professional.