I woke up this morning feeling inspired by what feels like first sunny day in a lifetime and decided to see what I could come up with using whatever is in my fridge. It’s a fun challenge, using what is available and your creativity to craft up something delicious.
Cauliflower and chickpeas are two of my favourite ingredients, especially when paired together. Actually, this salad incorporates several of my favourite ingredients, most of which I have on-hand at all times and are consistently on my shopping list. The dressing is creamy, tangy, and super simple. Roasting the cauliflower and chickpeas bring out a natural nuttiness and sweetness, and I think roasting vegetables is the best way to cook them as you can leave them in the oven while you work on the rest of the recipe.
Also, welcome to the first post on my blog. Thanks for reading – I hope you enjoy the dish!
CAULIFLOWER + CHICKPEA SALAD WITH TAHINI + YOGHURT DRESSING
Prep Time: 15 minutes
Cook Time: 20 minutes
Yields: 2 servings
- 1 small head of cauliflower
- 1 15 oz. can of chickpeas, drained, rinsed, and patted dry
- 1 handful fresh parsley, either curly or Italian, roughly chopped
- 1 cup cooked quinoa, I used a tri-colour blend but any kind will work
- 1 handful of pistachios, roughly chopped
- 1 handful of almonds, roughly chopped
- 1/2 tbsp butter
- salt + pepper to taste
- 1 to 2 tbsp olive oil
- 2 tbsp tahini
- 2 tbs warm water
- 2 tbsp plain Greek yoghurt
- 2 tbsp soy sauce
- juice of half a lime
- 1 garlic clove, minced or finely chopped
Preheat oven to 400 degrees. Chop cauliflower florets and toss into a rimmed baking pan, and add the chickpeas. Drizzle with olive oil and mix to coat. Roast in the oven for 20 to 25 minutes, occasionally mixing. They should be slightly browned when done. Allow to cool before putting together the rest of the salad.
In a small pan, add the 1/2 tbsp of butter and the roughly chopped almonds and pistachios on a medium heat. As the butter melts, mix to coat nuts in the butter. Toast with the butter, but keep a close eye on them so as to not let the nuts burn.
Once finished toasting the nuts and while your cauliflower and chickpeas are cooking, make the salad dressing. In a small bowl, mix all ingredients but adding the warm water last, as this will help to thin the tahini. Continue to mix the ingredients – the tahini and yoghurt will be stubborn but keep going! It’s okay if it’s a little lumpy, try using the back of your spoon or fork to press any lumps and bumps into the side of the bowl to smooth it out.
When the cauliflower and chickpeas have finished roasting and have cooled slightly, toss in a bowl with the quinoa, half the almonds and pistachios, and add the salt and pepper. Drizzle with dressing and top with the rest of the nuts and the parsley.