Description
A delightful salad packed with crispy roasted vegetables, chickpeas, and a refreshing 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)
Instructions
- 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 by whisking together 1/4 cup olive oil, minced garlic, lemon juice, tahini, water, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until smooth in a small bowl.
- 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.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. For extra crunch, consider serving with feta cheese or nuts.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean