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Roasted Cauliflower, Chickpea, and Kale Salad with Lemon Garlic Sauce

Roasted Cauliflower, Chickpea, and Kale Salad with Lemon Garlic Sauce is a delightful dish that’s packed with flavor. With crispy roasted veggies and a zesty dressing, this salad is not only healthy but also easy to make. It’s a perfect addition to your lunch or dinner table and can even be served as a light meal on its own.

Why Make This Recipe

This salad is a fantastic choice for several reasons. It’s full of nutritious ingredients like cauliflower, chickpeas, and kale, making it both filling and healthy. The roasted vegetables bring a wonderful depth of flavor, while the lemon garlic sauce adds a refreshing kick. Plus, it’s a simple recipe that doesn’t require much time to prepare, making it ideal for busy days.

How to Make Roasted Cauliflower, Chickpea, and Kale Salad with Lemon Garlic Sauce

Ingredients:

1 medium head cauliflower, cut into florets
1 (15-ounce) can chickpeas, drained and rinsed
4 cups chopped kale
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup olive oil (for the sauce)
3 cloves garlic, minced
1/4 cup lemon juice
2 tablespoons tahini
1 tablespoon water
1/4 teaspoon salt (for the sauce)
1/8 teaspoon black pepper (for the sauce)

Directions:

Preheat the oven to 400°F (200°C).
In a large bowl, toss the cauliflower florets, chickpeas, and kale with 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
Spread the vegetables in a single layer on a large baking sheet.
Roast for 20-25 minutes, or until the cauliflower is tender and slightly browned, and the kale is crispy.
While the vegetables are roasting, prepare the lemon garlic sauce. In a small bowl, whisk together 1/4 cup olive oil, minced garlic, lemon juice, tahini, water, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until smooth.
Once the vegetables are roasted, transfer them to a large bowl.
Pour the lemon garlic sauce over the vegetables and toss to coat.
Serve immediately or at room temperature.

How to Serve Roasted Cauliflower, Chickpea, and Kale Salad

This salad can be served warm or at room temperature. It makes a delicious side dish or a light meal. You can also top it with some feta cheese or nuts for added flavor and crunch if desired.

How to Store Roasted Cauliflower, Chickpea, and Kale Salad

To store leftovers, keep the salad in an airtight container in the refrigerator. It will stay fresh for about 3 days. If you want to keep the kale crispy, you may want to store the salad and dressing separately and combine them just before serving.

Tips to Make Roasted Cauliflower, Chickpea, and Kale Salad

Make sure to cut the cauliflower into even florets for even roasting.
Feel free to add other vegetables like bell peppers or zucchini for extra color and nutrients.
Taste the lemon garlic sauce and adjust the seasoning according to your preference.

Variation

You can easily customize this salad to your liking. Try adding grilled chicken for protein, or swap the tahini for peanut butter for a twist. Adding nuts or seeds can provide extra crunch and nutrition as well.

FAQs

Q1: Can I make this salad in advance?
Yes, you can prepare the vegetables in advance and store them in the refrigerator. Just roast them and add the dressing right before serving to keep them fresh.

Q2: What can I use instead of tahini in the sauce?
You can use peanut butter, almond butter, or even Greek yogurt as a substitute for tahini.

Q3: Is this salad vegan?
Yes, this salad is vegan-friendly as it contains no animal products. It’s perfect for anyone following a plant-based diet.