Craving a salad that doesn’t leave you feeling hungry? This hearty Roasted Cauliflower Salad with Tahini, Chickpeas, and pearl Couscous is nourishing and filling – full of veggies and plant protein! It’s also delicious thanks to Middle-Eastern-inspired spices, fresh herbs, and a creamy tahini dressing. This vegan-friendly dish is the perfect healthy lunch or a side dish to add excitement to a simple main course.
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Why You’ll Love This Salad
- Filling and Satisfying: This salad differs from your average light side dish. With the addition of protein-packed chickpeas, it becomes a satisfying and filling meal.
- Flavorful Middle-Eastern Spices: The spices used in this recipe, including cumin, coriander, paprika, and turmeric, bring a delightful Middle-Eastern flair and warm, aromatic depth of flavor.
- Nutritious and Wholesome: This salad is delicious and packed with nutrients. Cauliflower is rich in vitamins, minerals, and antioxidants, contributing to a healthy immune system and digestion. The inclusion of chickpeas adds plant-based protein, fiber, and iron – great lunchtime fuel for a busy day!
- Vegan-Friendly and Plant-Based: This salad is a perfect choice whether you follow a vegan lifestyle or enjoy incorporating more plant-based meals into your diet. It showcases the versatility and deliciousness of plant-based ingredients while providing essential nutrients.
- Perfect for Meal Prep: This salad is excellent for meal prep, allowing you to enjoy healthy, quick lunches throughout the week. To maintain the best texture and freshness, I recommend storing the roasted chickpeas separately from the rest of the salad. This helps retain that satisfying crunch (various textures are essential to a good salad, IMO). Additionally, store the creamy tahini dressing in a separate container to prevent the ingredients from becoming soggy.
I partnered with OXO on this recipe and used their salad spinner to wash my herbs. They were perfectly dry. Highly recommend. I also used the OXO Angled Measuring Cup, Swivel Peeler, POP Storage Containers, Magnetic Measuring Spoons and Mini Whisk. Everything they make is so functional and great quality.
Key Ingredients
- Cauliflower: Packed with essential vitamins and minerals, cauliflower offers numerous health benefits. It’s an excellent source of vitamin C, fiber, and antioxidants, supporting your immune system and promoting digestion. Roasting cauliflower brings out its natural sweetness and creates a delightful caramelization. The high heat also adds a crispy texture to the florets.
- Chickpeas: These protein-packed legumes provide a satisfying crunchy pop of texture to the salad. They are a great source of plant-based protein, fiber, and iron, making them especially beneficial for vegetarians and vegans. I love roasting or air frying them to make them extra crispy as a protein-rich alternative to croutons in salad or soup. If you’re interested in that idea, then be sure to check out my Avo Pasta Salad recipe that uses them in this way!
- Pearl Couscous: Also known as Israeli Couscous, these small, round pasta pearls offer a delightful chewiness to the salad. They are made from semolina flour and provide a good source of carbohydrates and fiber.
How to make this salad
There’s a detailed recipe card at the bottom of this post, but if you’d like a simplified step-by-step overview, read on!
Step 1: To begin, oat chickpeas and cauliflower in spices and roast them in the oven until crispy.
Step 2: Cook pearl couscous according to package instructions.
Step 3: Mix dressing ingredients together.
Step 4: Combine the roasted chickpeas, cauliflower, cooked pearl couscous, and dressing in a salad bowl.
Step 5: Toss the ingredients gently to coat them with the dressing.
Expert Tips
Customize Your Salad: Feel free to get creative and customize this salad according to your preferences. You can add extra vegetables such as cherry tomatoes, cucumber, or roasted bell peppers for a burst of freshness and color. To add a delightful crunch and extra flavor, consider sprinkling toasted sesame seeds or chopped nuts over the salad.
Make It Ahead but Keep Separately: You can easily prepare the roasted cauliflower, chickpeas, and pearl couscous in advance. Keep them refrigerated separately and assemble the salad before serving to maintain the best texture and flavors.
Experiment with Spices: While this recipe includes a delightful blend of Middle-Eastern spices, don’t be afraid to experiment and adjust the spice levels to suit your taste preferences. Feel free to add a pinch of chili flakes or a squeeze of lemon juice for an extra kick of flavor.
FAQS
Yes, you can prepare the roasted cauliflower, chickpeas, and Couscous in advance. Assemble the salad and dressing just before serving to maintain the freshness and texture.
Absolutely! This salad keeps well in the refrigerator for up to 2-3 days. Just make sure to store the dressing and chickpeas separately and toss them with the salad right before serving.
Yes, feel free to adjust the spices according to your taste preferences. Add more paprika for a smoky kick, or increase the chili powder for extra heat.
More Cauliflower Recipes to Try
If you’ve got cauliflower to use up, make sure to check out my other popular recipes for inspo on how to get creative with this versatile veggie. If you’re looking for a soup, check out my nutritionist friend Sarah’s @plantbaes recipe for Pumpkin Cauliflower Soup – it’s so yummy! More of a salad person? My Curried Cauliflower Salad is packed with flavour and perfect for lunch or meal prep. Or try my Creamy Tahini, Kale & Pumpkin Salad—it’s hearty, wholesome, and delicious warm or cold.
Watch me make this recipe
I hope you give this Roasted Cauliflower Salad a try. Let me know what you think in the comments below or tag me on Instagram, and I’ll share your pics on my stories 🙂
Roasted Cauliflower Salad with Tahini, Chickpeas & Pearl Couscous
Ingredients
Spiced Cauliflower and Chickpeas
- 1 medium cauliflower cut into florets; approx. 1.5 lb / 680g
- 15 oz chickpeas 1 can; drained and rinsed; approx. 400g
- 3 tbsp olive oil extra virgin; approx. 42g
- 1 1/2 tsp ground cumin
- 1 1/2 tsp ground coriander spice, not cilantro
- 1 tsp smoked paprika
- 1 tsp salt approx. 6g
- 1/2 tsp ground turmeric
- 1/4 tsp chili powder optional; approx. 6g
Pearl Couscous Salad
- 1 cup pearl couscous dry; approx. 173g
- 2 cups vegetable broth approx. 475ml
- 1/2 red onion thinly sliced
- 1/2 bunch fresh parsley roughly chopped
- 1/2 bunch fresh mint roughly chopped
Creamy Tahini Dressing
- 1/4 cup tahini hulled; approx. 64g
- 1 lime juiced; yields ~2 tbsp / 30ml
- 2 tbsp water more if needed to thin dressing
- 1 tsp garlic powder
- 1/2 tsp ground cumin
- salt to taste
- black pepper to taste
Instructions
- Preheat the oven to 425°F (220°C).
- In a large mixing bowl, toss the cauliflower florets and drained chickpeas with 2 tablespoons of olive oil, cumin, coriander, paprika, turmeric, chili powder (if using), and salt. Spread evenly on a parchment-lined baking sheet. Drizzle with the remaining 1 tablespoon olive oil. Roast for 25–30 minutes, flipping halfway through, until the cauliflower is golden and tender, and the chickpeas are crispy.
- Bring the vegetable broth to a boil in a medium saucepan. Add the pearl couscous and cook according to the package instructions (typically 10 minutes), until tender. Drain any excess liquid if needed, fluff with a fork, and set aside to cool slightly.
- In a small bowl, whisk together the tahini, lime juice, water, garlic powder, ground cumin, and a pinch of salt and pepper. Add more water a little at a time if the dressing is too thick.
- In a large bowl, combine the cooked couscous, roasted cauliflower and chickpeas, red onion, parsley, and mint. Pour the tahini dressing over the salad and toss gently until well coated.
- Serve warm or at room temperature. Store leftovers in an airtight container in the refrigerator for up to 3 days.
sarah says
Already made this three times… it’s unbeatable!!
Hong Nguyen says
Looks so filling! I can’t wait to try this
Flora says
Super tasty!!