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.
Servings Prep Time
1 Dinner Salad 10minutes
Cook Time
Servings Prep Time
1 Dinner Salad 10minutes
Cook Time
Turmeric Cauliflower
Spicy Chickpeas
For the Salad
  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

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