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Roasted Cauliflower Salad with Tahini, Chickpeas & Pearl Couscous

Roasted Cauliflower Salad with Tahini, Chickpeas & Pearl Couscous

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Indulge in a vibrant and nutritious Roasted Cauliflower Salad with Tahini, Chickpeas & Pearl Couscous. This delightful dish combines spiced, golden-brown cauliflower and crunchy chickpeas with tender pearl couscous, all tossed in a creamy tahini dressing. Perfect for busy weeknights or as a stunning centerpiece for gatherings, this salad is not only easy to prepare but also packed with plant-based protein and fiber. Enjoy it warm or cold, and watch as it becomes a favorite among family and friends!

Ingredients

Scale
  • 1 medium cauliflower (cut into florets)
  • 15 oz chickpeas (drained and rinsed)
  • 3 tbsp extra virgin olive oil
  • 1 1/2 tsp ground cumin
  • 1 1/2 tsp ground coriander
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 1/2 tsp ground turmeric
  • 1/4 tsp chili powder (optional)
  • 1 cup pearl couscous (dry)
  • 2 cups vegetable broth
  • 1/2 red onion (thinly sliced)
  • 1/2 bunch fresh parsley (roughly chopped)
  • 1/2 bunch fresh mint (roughly chopped)
  • 1/4 cup tahini (hulled)
  • 1 lime (juiced)
  • 2 tbsp water
  • 1 tsp garlic powder
  • black pepper (to taste)

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Toss cauliflower florets and chickpeas with olive oil, cumin, coriander, paprika, turmeric, optional chili powder, and salt. Spread on a parchment-lined baking sheet and roast for 25–30 minutes.
  3. In a saucepan, bring vegetable broth to a boil. Add pearl couscous and cook according to package instructions (about 10 minutes). Drain if necessary.
  4. In a bowl, whisk together tahini, lime juice, water, garlic powder, ground cumin, salt, and pepper until smooth.
  5. In a large bowl, combine cooked couscous with roasted cauliflower and chickpeas. Add red onion slices, parsley, mint, and tahini dressing; toss gently.
  6. Serve warm or at room temperature.

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