Name: Roasted Cauliflower and Chickpea Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Middle Eastern
Ingredients: 1 head cauliflower, cut into florets or steaks; 1 can (15.5 oz) chickpeas, drained and rinsed; ½ red onion, thinly sliced; 6 tablespoons olive oil, divided; 3 tablespoons za’atar, divided; 4 cups arugula; Fresh parsley, chopped; Pickled Fresno peppers for topping (optional); 3 tablespoons tahini; 2 tablespoons lemon juice; 3–5 tablespoons ice water; 1 tablespoon maple syrup or honey; ⅛ teaspoon ground cumin; ½ teaspoon sea salt; ¼ teaspoon black pepper

This Roasted Cauliflower and Chickpea Salad is one of my go-to dishes when I want something nourishing, flavorful, and full of texture. The cauliflower and chickpeas roast beautifully with za’atar until golden and crisp, then get tossed with fresh arugula, red onion, and a creamy tahini sauce. I love how every bite combines earthy, tangy, and slightly sweet flavors—it’s wholesome yet so satisfying.

Why You’ll Love This Recipe

I love this recipe because it’s simple to make but feels gourmet. The roasted cauliflower gives it a hearty, comforting element, while the chickpeas add protein and crunch. The tahini sauce ties everything together with a nutty creaminess that complements the spices perfectly. It’s great for lunch, dinner, or even as a side dish at gatherings.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 head cauliflower cut into florets or steaks
1 can 15.5 oz chickpeas, drained and rinsed
½ red onion thinly sliced
6 tablespoons olive oil divided
3 tablespoons Za’atar divided
4 cups arugula
Fresh parsley chopped
Pickled Fresno peppers for topping (optional)

For the Tahini Sauce:
3 tablespoons tahini
2 tablespoons lemon juice
3 -5 tablespoons ice water
1 tablespoon maple syrup or honey
⅛ teaspoon ground cumin
½ teaspoon sea salt
¼ teaspoon black pepper

Directions

I start by preheating my oven to 425°F (220°C) and lining a large baking sheet with parchment paper.
I toss the cauliflower florets and chickpeas with 4 tablespoons of olive oil, 2 tablespoons of za’atar, and a pinch of salt and pepper until evenly coated.
I spread them out on the baking sheet and roast for about 25–30 minutes, stirring halfway through, until golden brown and crispy on the edges.
While they roast, I thinly slice the red onion and set it aside.
To make the tahini sauce, I whisk together the tahini, lemon juice, maple syrup (or honey), cumin, salt, and pepper in a small bowl.
I slowly add the ice water, one tablespoon at a time, whisking until the sauce becomes smooth and creamy.
Once the cauliflower and chickpeas are roasted, I let them cool slightly before assembling the salad.
In a large bowl or serving platter, I layer the arugula and red onion, then top with the roasted cauliflower and chickpeas.
I drizzle the tahini sauce generously over the salad, sprinkle the remaining za’atar and chopped parsley, and finish with pickled Fresno peppers for a tangy kick.

Servings and Timing

This recipe serves about 4 people. It takes around 10 minutes to prepare and 30 minutes to cook, for a total of about 40 minutes.

Variations

Sometimes I add roasted sweet potatoes or carrots for extra color and sweetness. When I want more protein, I toss in some grilled chicken or tofu. For a bolder flavor, I use smoked paprika along with the za’atar. I also like substituting arugula with spinach or kale for a slightly different green base.

Storage/Reheating

I store the roasted vegetables separately from the greens and sauce to keep everything fresh. The roasted cauliflower and chickpeas last up to 4 days in the refrigerator and can be reheated in the oven at 350°F for about 10 minutes. The tahini sauce keeps well in an airtight container for up to a week; I just whisk in a little water if it thickens.

FAQs

Can I make this salad ahead of time?

Yes, I roast the cauliflower and chickpeas ahead and assemble the salad right before serving to keep the greens crisp.

Can I use frozen cauliflower?

Yes, I can use frozen florets—just roast them a little longer until they’re browned and slightly crisp.

Is there a substitute for za’atar?

If I don’t have za’atar, I mix thyme, oregano, sesame seeds, and a pinch of sumac for a similar flavor.

Can I make the tahini sauce without maple syrup?

Yes, I sometimes use honey or even a small drizzle of agave nectar instead.

What can I serve with this salad?

I love serving it with pita bread, grilled chicken, or roasted fish for a complete meal.

How spicy are Fresno peppers?

They’re mildly spicy—enough to add a little heat without overpowering the other flavors.

Can I make this vegan?

Yes, I use maple syrup instead of honey to keep it completely vegan.

What’s the best way to keep the cauliflower crispy?

I make sure not to overcrowd the baking sheet and roast at a high temperature for the best texture.

Can I add other vegetables?

Absolutely. Roasted carrots, eggplant, or bell peppers work beautifully in this salad.

How do I thin the tahini sauce if it gets too thick?

I simply whisk in a tablespoon of water at a time until it reaches the desired consistency.

Conclusion

I love how this Roasted Cauliflower and Chickpea Salad brings together bold Middle Eastern flavors in such a simple and satisfying way. The crispy, spiced vegetables paired with creamy tahini sauce and fresh greens make it both wholesome and irresistible. It’s the kind of dish I can enjoy year-round, whether as a light meal or a standout side.