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Roasted Cauliflower & Chickpea Salad
with Creamy Tahini & Mustard Dressing



For 2 large salads (as a main meal)

  • 1 large head of cauliflower, cut into florets

  • 1 can  chickpeas, drained and rinsed 

  • 2 tbsp olive oil 

  • 2 tsp chilli powder 

  • 1 tbsp smoked paprika 

  • 2 cloves garlic, minced

  • sea salt and cracked black pepper to taste 

  • approx. 125g  mixed greens, I used rocket 

  • 1 cucumber, sliced 

  • 2 stalks of spring onion, finely chopped 

  • 100g feta cheese, crumbled

  • 1 avocado, sliced

Creamy Tahini & Mustard Dressing 

  • 2 tbsp olive oil

  • juice of 1 lemon

  • 1 tbsp maple syrup (or honey) 

  • 1-2 tbsp dijon mustard 

  • 2 tablespoons tahini

  • 2 tablespoons apple cider vinegar

  • 3 tbsp water (may need more) 

  • Sea salt and cracked black pepper to taste 


  1. Preheat oven to 200 degrees (C). On a large baking tray with baking paper,  combine the cauliflower, chickpeas, olive oil, chili powder, paprika, garlic, and a pinch each of salt and pepper. Toss well to evenly coat. Transfer to the oven and roast for 20 minutes, or until tender and lightly charred.

  2. Meanwhile, in a large salad bowl, combine the mixed greens, cucumbers and spring onion.

  3. To make the dressing. Combine all ingredients in a glass jar or measuring cup and shake (or whisk) until completely smooth. Taste and adjust the salt and pepper. You may also wish to add a couple of tbsp of water to thin the sauce.

  4. Toss the roasted cauliflower and chickpeas in with the salad. Add a little of the dressing and toss to combine. Top the salad with avocado and feta cheese. Serve and enjoy! add the vinaigrette just before serving.

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