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Roast Cauliflower + Chickpea Salad with Tahini Dressing

  • Total Time: 35 minutes
  • Yield: 4 1x
  • Diet: Gluten Free


Units Scale
  • 1 cauliflower head
  • 3 tbsp paprika
  • 2 tbsp za’atar
  • 2 tsp salt
  • 2 tbsp extra virgin olive oil
  • 1/3 cup dried currants
  • 1/3 water
  • 1/2 cup fresh chopped parsley
  • 1/4 red onion
  • 400 g chickpeas, drained
  • 1/4 cup pumpkin seeds
  • 2 tbsp tahini
  • 2 tbsp extra virgin olive oil
  • 1 lime, juiced or half a lemon (about 2 tbsp)
  • 1 clove garlic, crushed
  • 1/2 tsp salt
  • 1/4 cup warm water (add until runny)


  1. Preheat oven to 200c/390f. Chop cauliflower into florets, place on lined baking tray and sprinkle with half of the paprika, za’atar and salt (leaving the rest for the chickpeas). Drizzle with extra virgin olive oil and place in oven for 30 minutes.
  2. Place currants in bowl, add water and soak. Chop herbs. Slice red onion. Mix tahini, oil, lime juice, garlic, salt and water to make the dressing.
  3. Drain a tin of chickpeas, rinse well and place on lined baking tray. Sprinkle with remaining paprika, za’atar and salt. Add pumpkin seeds on top of chickpeas. Drizzle with extra virgin olive oil and place in oven for 15 minutes.
  4. Before removing food from oven, turn oven to grill for 2-3 min. Watch that it doesn’t burn.
  5. Remove food from the oven. Drain the water from the currants. Combine ingredients in a large serving bowl and garnish with fresh herbs.


  • Don’t have za’atar, a middle eastern spice? No problem. Try Moroccan spice if you want – or your favourite type of seasoning.
  • Add the chickpeas approx 15 minutes after the cauliflower so they will be ready at the same time.
  • I like to keep currants in my fridge. They add a yummy sweetness to salads. Soaking them removes from sugar and make them go plumper so they are more flavourful.
  • Mint would also be great in this recipe.
  • Prep Time: 5 mins
  • Cook Time: 30 mins