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
Instructions
- Preheat oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- Toss cauliflower florets and chickpeas with 4 tablespoons olive oil, 2 tablespoons za’atar, and a pinch of salt and pepper until evenly coated.
- Spread mixture evenly on the baking sheet and roast for 25–30 minutes, stirring halfway through, until golden and crisp.
- Thinly slice the red onion and set aside while vegetables roast.
- In a small bowl, whisk together tahini, lemon juice, maple syrup (or honey), cumin, salt, and black pepper.
- Gradually add ice water, 1 tablespoon at a time, whisking until smooth and creamy.
- Once roasted, allow the cauliflower and chickpeas to cool slightly.
- In a large bowl or on a platter, layer arugula and red onion, then top with roasted cauliflower and chickpeas.
- Drizzle tahini sauce over the salad, sprinkle with remaining za’atar and chopped parsley, and top with pickled Fresno peppers if desired.
Notes
Use maple syrup instead of honey to keep the salad vegan.
Store roasted vegetables separately from greens to maintain freshness.
Reheat cauliflower and chickpeas in the oven at 350°F for 10 minutes before serving.
The tahini sauce can be made ahead and refrigerated for up to a week.
For variety, add roasted carrots, sweet potatoes, or smoked paprika for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasted
- Cuisine: Middle Eastern
- Diet: Vegan
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 290
- Sugar: 5g
- Sodium: 430mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg
