This nourishing salad or side dish is bursting with flavor thanks to spices like paprika, turmeric and garlic coating crispy roasted cauliflower and chickpeas! The quinoa and avocado add heartiness and the creamy tahini dressing is nutty and bright.
Chop your cauliflower into small florets, discarding the core and any leaves. Rinse chickpeas well and pat to dry with paper towel.
In a large mixing bowl, add chopped cauliflower and chickpeas. Drizzle with 1/3 cup of olive oil and toss to coat. Then add spices (paprika, salt, pepper, turmeric, garlic) and toss to coat well.
Line a sheet pan with foil and spread coated cauliflower and chickpeas out evenly. Place into oven and bake for 20-25 minutes or until cauliflower is caramelized and chickpeas have a slight crunch.
Meanwhile, cook quinoa: rinse quinoa well in a fine-mesh sieve and let drain. In a sauce pan over medium heat, add a drizzle of olive oil then when warm, add quinoa. Toast for 1-2 minutes before adding in broth (or water). Bring to a boil, then cover and simmer for 20 minutes or until fluffy and tender.
Mix together ingredients for dressing by adding everything except for the olive oil into a liquid measuring cup. Whisk in olive oil, taste for seasonings and adjust if necessary.
When cauliflower and chickpeas have roasted and quinoa has cooked, arrange salad: Arrange cauliflower and chickpeas onto a platter or low bowl, then top with quinoa, diced avocado and fresh dill. Drizzle everything with tahini dressing! Enjoy warm or room temperature.
Keyword cauliflower, chickpeas, mediterranean, roasted, salad, side dish, tahini