Roasted Cauliflower and Chipotle Chickpea Salad
Spicy baby arugula, sliced cucumbers, watermelon radish, wedges of avocado, feta crumbles, and creamy herb tahini dressing
Servings: 6 people
Ingredients
- 1 head of cauliflower cut into florets
- 1 can (14 ounces) chickpeas drained
- 1/2 cup avocado oil
- 1 tbsp smoked paprika
- 2 tea chipotle chili powder
- 1 tea cumin
- 2 cloves garlic minced
- 1 tea sea salt
- 6 cups baby arugula
- 1 Persian cucumber sliced
- 1 watermelon radish thinly sliced
- 1/4 cup fresh herbs for garnish such as parsley, cilantro, basil, microgreens, whatever you have
- 4 oz feta cheese crumbled
- 1-2 avocados sliced
Green Tahini Dressing
- 1/2 cup tahini
- 1/3 cup fresh parsley
- 1/3 cup fresh basil
- 1/3 cup fresh cilantro
- 1 lime juiced
- 3 tbsp apple cider vinegar
- 3 tbsp honey
- 1/4 cup extra virgin olive oil
- salt and fresh ground pepper to taste
Instructions
- Preheat oven to 425 degrees F.
- On a parchment-lined baking sheet, combine the cauliflower, chickpeas, oil, chili powder, paprika, cumin, garlic, and a pinch each of salt and pepper. Toss all the ingredients and transfer to the oven. Roast for 40 minutes, tossing one time during the cooking process.
- In a large salad bowl, combine the arugula, cucumbers, and herbs.
- To make the dressing. Combine all ingredients in a blender or food processor until completely smooth. Add water to thin out consistency if needed. Taste and adjust the salt and pepper.
- To plate add the roasted cauliflower, chickpeas, and prosciutto in with the salad. Top the salad with cucumbers, avocado, and feta cheese. Serve and enjoy! Drizzle with vinaigrette just before serving.