Victorian Institute of Sport

Nutrition Tip | Roast Cauliflower & Chick pea Salad

Monday, 03 February 2020

Roast Cauliflower & Chick Pea Salad Recipe 

Need some salad inspiration to jazz up your summer menu? Try our Roast cauliflower and chick pea salad with tahini dressing…


-        ¼ cup of olive oil

-        3 teaspoons of ground coriander

-        1 glove of garlic crushed

-        2 teaspoons of ground sumac

-        1 cauliflower, cut unto florets

-        400g can of chickpeas, drained

-        200g baby spinach leaves

-        ¼ bunch of parsley, leaves picked

-        ¼ bunch of mint, leaves picked

-        1/3 cup of shelled pistachios, lightly toasted and chopped

-        ¼ cup of pepitas, lightly toasted

Dressing: ½ cup of tahini, 1 lemon (juiced), 1 clove of garlic crushed


  1. Preheat oven to 200 degrees and line a tray with baking paper
  2. Combine oil, spices and garlic in a bowl. Add cauliflower pieces and chickpeas and toss to coat
  3. Transfer to prepared tray and bake for 30 minutes
  4. To make the dressing, whisk tahini, lemon juice and garlic together in a bowl. Gradually add 1/3 cup of water until desired consistency
  5. To serve, toss cauliflower and chickpeas with spinach, mint and parsley. Transfer to a serving plate
  6. Drizzle over the dressing and top with the roasted nuts/seeds


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