Friday, April 18, 2014

Curry Roasted Cauliflower and Chickpea Salad with Sweet Tahini Dressing.

I crave this salad like it's dessert and I can't help but go back for seconds. Every. Time.

Usually salad aren't my first choice for a meal, but lately I've been experimenting more with toppings and dressings and they've started to grow on me. A while back I discovered this amazing Sweet Tahini Dressing from Happy. Healthy. Life and I've been drizzling it on everything. It's my favorite on roasted cauliflower and carrots!

Not long after I discovered the Sweet Tahini Dressing I came across a recipe for curry roasted cauliflower and knew that I would wanted to try both of them together. So I got to it. I added in chickpeas for some protein and crunch and the combination was just as I hoped: INCREDIBLE!

Curry Roasted Cauliflower and Chickpeas
(Serves 4)

  • 1 head cauliflower cut into florets
  • 2 cups (or 1 can) chickpeas, rinsed
  • 1 1/2 tablespoons olive oil
  • 1 tablespoon curry powder
  • Salt and Pepper to taste
  • Preheat the oven to 425 degrees.
  • Prepare a baking tray with aluminum foil and set aside.
  • Place the cauliflower florets and chickpeas in a large bowl and drizzle with the olive oil.
  • Shake the curry powder, salt and pepper overtop of the veggies and toss everything together so that the cauliflower and chickpeas get fully coated with the spices.  
  • Pour the veggies on your prepared baking tray and roast in the oven for about 20 minutes until fork tender.

For Kathy's Sweet Tahini Dressing you'll need:

  • 2 tablespoons tahini
  • 2 tablespoons apple cider vinegar
  • 1 1/2 - 2 tablespoons agave nectar
  • 1/2 teaspoon garlic powder
  • Juice of one small lemon
  • Salt and pepper to taste
Place all the dressing ingredients into a bowl and whisk until smooth.

Curry Roasted Cauliflower and Chickpea Salad 
with Sweet Tahini Dressing
(Serves 4)

  • 4 servings of spinach
  • 1 recipe for Curry Roasted Cauliflower and Chickpeas (see above)
  • 1 recipe for Sweet Tahini Dressing (see above)
  1. Evenly divide the spinach among four bowls and top with the curry roasted veggies and dressing.
  2. That's all there is to it! Enjoy!


  1. This looks really easy and delicious! Next week I'm going on a diet reset where I have to eat vegetarian.... I'm adding this recipe to the mix!

    1. Thanks Marnie! I'd love to know what you think once you try it!


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