Roasted Cauliflower Sweet Potato Chickpea Salad with Lemon Tahini Dressing
his Roasted Cauliflower Sweet Potato Chickpea Salad with Lemon Tahini Dressing is wonderful as either a side dish, a veggie-filled lunch, or even a light dinner!
Servings: 4 servings
Calories: 306kcal
Ingredients
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
- ⅛ teaspoon cayenne pepper
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 can garbanzo beans drained and rinsed
- ½ small red onion sliced
For the Lemon Tahini Dressing:
- ⅓ cup tahini
- ⅓ cup water
- juice from 1 lemon
- 2 cloves garlic minced
- ½ teaspoon salt
- ¼ cup chopped parsley
Instructions
- 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 ½ of it to begin with and adding more as you prefer. I had a couple of tablespoons remaining.
- Toss with parsley.
- Serve and enjoy!
Nutrition
Calories: 306kcal | Carbohydrates: 25g | Protein: 7g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Sodium: 666mg | Potassium: 751mg | Fiber: 6g | Sugar: 6g | Vitamin A: 8063IU | Vitamin C: 73mg | Calcium: 89mg | Iron: 2mg