Spicy Chickpeas, Roasted Turmeric Cauliflower, Roasted Red Onion and Salad with Lemon Tahini Dressing

Lately I’ve been on a salad kick. I can’t get enough of these nutritious bowls consisting of greens that are already packed with b vitamins, calcium, potassium and iron. Then when you add the common toppings like tomatoes, red onions and sweet bell peppers you’ve got a load of antioxidants to add to the mix.

The one downfall to most people’s salads is the dressing they use to toss it in. People seem to think because it’s light or a healthier brand from the store that it’s healthy. Your best option is to make your own at home. You can try my Greek Inspired Salad Dressing or for a no-oil dressing try my Creamy Lemon Tahini Salad Dressing.

Start by preheating your oven to 400F and line a baking sheet with parchment paper. Next, chop your Cauliflower into florets and slice your red onions.

Next, add the chopped cauliflower florets and sliced red onions to a mixing bowl. Add 1 tablespoon of olive oil over top with Turmeric, Himalayan Salt and Ground Black Pepper. Toss everything together and arrange on a baking sheet.

Place in the oven and Bake for 20 minutes. After 20 minutes remove and flip the cauliflower and red onions. Place the baking sheet back in the oven for an additional 15 minutes until lightly browned.

Next, prepare your Chickpeas while the vegetables are roasting. In a small mixing bowl add the can of drained and rinsed Chickpeas in with paprika, garlic powder and cayenne pepper. Toss the Chickpeas.

Transfer the Chickpeas to a lightly oiled skillet. Sauté the spiced Chickpeas about 5 minutes until warmed through. You can cook them a couple minutes longer depending on how cooked you want them. 

Remove the cauliflower and onions from the oven and let cool.

Prepare your salad. Add your greens {spinach and romaine lettuce}, Orange Bell Pepper, cucumber and grape tomatoes.

Then add the Turmeric roasted cauliflower and roasted red onions, top with the spicy Chickpeas and sliced jalapeños. Then drizzle on the Lemon Tahini Salad Dressing and Enjoy!

Print Recipe

Spicy Chickpeas, Roasted Turmeric Cauliflower, Roasted Red Onion and Salad with Lemon Tahini Dressing

Spicy Chickpea with roasted Turmeric Cauliflower and roasted Red Onions on top of fresh garden vegetables and greens with creamy Lemon Tahini Dressing.

Course

Main Dish, Soup or Salad

Prep Time

10 minutes

Cook Time

35 minutes

Servings

Dinner Salad

Ingredients

Turmeric Cauliflower

• ½ head Cauliflower chopped into florets
• ⅓ Red Onion sliced
• 1 tablespoon Extra Virgin Olive Oil
• ½ teaspoon Turmeric
• ½ teaspoon Paprika

Spicy Chickpeas

• 15 ounces Chickpeas
• 1 tablespoon Extra Virgin Olive Oil
• ½ teaspoon Paprika
• ½ teaspoon Garlic Powder
• ¼ teaspoon Cayenne Pepper

For the Salad

• 1 handful Fresh Spinach
• 1 head Romaine Lettuce
• 1 handful Grape Tomatoes sliced
• ¼ Cucumber sliced
• ¼ Red/Yellow/Orange Bell Peppers diced
• ½ Jalapeños seeded and diced
• Creamy Lemon Tahini Salad Dressing {recipe}

Course Main Dish, Soup or Salad Prep Time 10 minutes Cook Time 35 minutes Servings Dinner Salad Ingredients Turmeric Cauliflower ½ head Cauliflower chopped into florets ⅓ Red Onion sliced 1 tablespoon Extra Virgin Olive Oil ½ teaspoon Turmeric ½ teaspoon Paprika Spicy Chickpeas 15 ounces Chickpeas 1 tablespoon Extra Virgin Olive Oil ½ teaspoon Paprika ½ teaspoon Garlic Powder ¼ teaspoon Cayenne Pepper For the Salad 1 handful Fresh Spinach 1 head Romaine Lettuce 1 handful Grape Tomatoes sliced ¼ Cucumber sliced ¼ Red/Yellow/Orange Bell Peppers diced ½ Jalapeños seeded and diced Creamy Lemon Tahini Salad Dressing {recipe}

Instructions

1. Start by preheating your oven to 400F and line a baking sheet with parchment paper. Next, chop your Cauliflower into florets and slice your red onions.
2. Next, add the chopped cauliflower florets and sliced red onions to a mixing bowl. Add 1 tablespoon of olive oil over top with Turmeric, Himalayan Salt and Ground Black Pepper. Toss everything together and arrange on a baking sheet.
3. Place in the oven and Bake for 20 minutes. After 20 minutes remove and flip the cauliflower and red onions. Place the baking sheet back in the oven for an additional 15 minutes until lightly browned.
4. Next, prepare your Chickpeas while the vegetables are roasting. In a small mixing bowl add the can of drained and rinsed Chickpeas in with paprika, garlic powder and cayenne pepper. Toss the Chickpeas.
5. Transfer the Chickpeas to a lightly oiled skillet. Sauté the spiced Chickpeas about 5 minutes until warmed through. You can cook them a couple minutes longer depending on how cooked you want them.
6. Remove the cauliflower and onions from the oven and let cool.
7. Prepare your salad. Add your greens {spinach and romaine lettuce}, Orange Bell Pepper, cucumber and grape tomatoes.
8. Then add the Turmeric roasted cauliflower and roasted red onions, top with the spicy Chickpeas and sliced jalapeños. Then drizzle on the Lemon Tahini Salad Dressing and Enjoy!

Recipe Notes

Did you attempt this recipe? Please let me know how you liked it {or not} by leaving a comment below or sharing a picture on Instagram with the hashtag #mamawentveganrecipes or @mamawentvegan. I love to hear your feedback and see your creations!