# Roasted Cauliflower and Chickpea Salad

Recipe by [Amir Haddad](https://fridge.menu/en/u/amirhaddad)

A warm salad of roasted cauliflower and chickpeas with spinach, cucumber, avocado and feta, finished with a tahini dressing.

Servings: 4 · Prep 15 min · Cook 30 min · Salads

Vegetarian · Contains: gluten, milk

_Labels are worked out automatically from the ingredients and can be wrong. Check the packaging if it matters to you._

![AI photo: Roasted Cauliflower and Chickpea Salad](https://image.fridge.menu/adaptations/55jq68nn/d54e101b27e61e166a091de1fca3195b2728e2bcc0164277e9c3cc277d9ddcd8.jpg)

## Ingredients

- 1 pcs [Cauliflower](https://fridge.menu/en/i/cauliflower) — cut into slices or florets
- 2 can [Chickpeas](https://fridge.menu/en/i/chickpeas) — drained and rinsed
- 2 tsp [Smoked paprika](https://fridge.menu/en/i/smoked-paprika)
- 2 clove [Garlic](https://fridge.menu/en/i/garlic) — finely grated
- 4 tbsp [Olive oil](https://fridge.menu/en/i/olive-oil)
- [Salt](https://fridge.menu/en/i/salt) — to taste
- [Black pepper](https://fridge.menu/en/i/black-pepper) — freshly ground, to taste
- 75 g [Spinach](https://fridge.menu/en/i/spinach)
- 75 g [Spinach](https://fridge.menu/en/i/spinach)
- 1 pcs [Cucumber](https://fridge.menu/en/i/cucumber) — halved and sliced
- 100 g [Feta](https://fridge.menu/en/i/feta) — crumbled
- 2 pcs [Avocado](https://fridge.menu/en/i/avocado) — sliced
- 1 bunch [Parsley](https://fridge.menu/en/i/parsley) — finely chopped
- 1 bunch [Parsley](https://fridge.menu/en/i/parsley) — flat-leaf, finely chopped
- 2 tbsp [Chives](https://fridge.menu/en/i/chives) — finely chopped

### For the tahini vinaigrette

- 4 tbsp [Olive oil](https://fridge.menu/en/i/olive-oil)
- 1 pcs [Lemon](https://fridge.menu/en/i/lemon) — juice and finely grated zest
- 1 tbsp [Honey](https://fridge.menu/en/i/honey)
- 1 tbsp [Dijon mustard](https://fridge.menu/en/i/dijon-mustard)
- 2 tbsp [Tahini](https://fridge.menu/en/i/tahini)
- [Salt](https://fridge.menu/en/i/salt) — to taste
- [Black pepper](https://fridge.menu/en/i/black-pepper) — freshly ground, to taste

### For the croutons

- 2 pcs [Bread](https://fridge.menu/en/i/bread) — cut into cubes
- 2 tbsp [Olive oil](https://fridge.menu/en/i/olive-oil)
- 1 clove [Garlic](https://fridge.menu/en/i/garlic) — finely grated
- [Salt](https://fridge.menu/en/i/salt) — to taste
- [Black pepper](https://fridge.menu/en/i/black-pepper) — freshly ground, to taste

## Steps

1. Spread the cauliflower and chickpeas on a baking tray lined with parchment.
2. Mix the smoked paprika, garlic, olive oil, salt and pepper, and toss with the cauliflower and chickpeas until evenly coated.
3. Roast in a preheated oven at 200°C (fan) for 20 minutes.
4. Heat a frying pan, add the bread cubes, olive oil and garlic.
5. Stir continuously until the bread is lightly toasted and crisp.
6. Sprinkle with flaky salt and freshly ground black pepper, remove from the heat and scatter over the salad.
7. For the tahini vinaigrette, whisk all the dressing ingredients together until smooth and creamy.
8. Season with extra honey, mustard, salt and pepper to taste.
9. Toss the spinach with half the dressing and arrange in a large bowl with the roasted cauliflower and chickpeas.
10. Garnish with cucumber, avocado, feta and croutons.
11. Sprinkle with fresh herbs and serve the remaining dressing on the side.

Published 2026-10-07

https://fridge.menu/en/r/roasted-cauliflower-and-chickpea-salad-55jq68nn

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