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Roasted Cauliflower Sweet Potato Chickpea Salad with Lemon Tahini Dressing

Prep Time25 mins
Cook Time40 mins
Total Time1 hr 5 mins
Servings: 4 servings


For the Veggies:

  • 3 tablespoons olive oil
  • 1 head cauliflower cut into small florets
  • 1 medium sweet potato peeled and cut into small pieces
  • 1 teaspoon cumin
  • 1/8 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 can garbanzo beans drained and rinsed
  • 1/2 small red onion sliced

For the Lemon Tahini Dressing:

  • 1/3 cup tahini
  • 1/3 cup water
  • juice from 1 lemon
  • 2 cloves garlic minced
  • 1/2 teaspoon salt
  • 1/4 cup chopped parsley


  • Preheat oven to 400 degrees F.
  • Line 2 baking sheets with foil.
  • On one baking sheet, place cauliflower and sweet potato.
  • Drizzle with 2 tablespoons of olive oil and season with cumin, cayenne, salt, and pepper and toss around to evenly distribute.
  • On second baking sheet, add chickpeas and red onion.
  • Drizzle with 1 tablespoon of olive oil and season with paprika, salt, and pepper.
  • Place baking sheet with cauliflower and sweet potatoes in oven and bake for 40 minutes, stirring after 20 minutes.
  • Place baking sheet with chickpeas and onion in for remaining 20 minutes of cauliflower/sweet potato baking time.
  • To make the dressing, place all lemon tahini dressing ingredients in a small food processor and blend.
  • Once all of the veggies and chickpeas are done roasting, let cool.
  • In a large bowl, combine veggies and drizzle with dressing, only adding about 1/2 of it to begin with and adding more as you prefer. I had a couple of tablespoons remaining.
  • Toss with parsley.
  • Serve and enjoy!