Roasted Cauliflower Shawarma Chickpea Salad

There's lots of texture and flavor in this Roasted Cauliflower Shawarma Chickpea Salad. Cauliflower florets and shawarma seasoned chickpeas are roasted and tossed with peppery arugula, red onions, fresh herbs, green onions and toasted pine nuts in a simple lemon tahini dressing.

Course Salads

Cuisine American, Middle Eastern

Keyword cauliflower, chickpea, dressing, roasted, shawarma, tahini

Prep Time 15

Cook Time 40

Additional Time 5

Total Time 1

Servings servings

Calories 226

Author Laurie McNamara

Ingredients

1 small cauliflower cut into large bite-size florets
olive oil extra light
kosher salt
freshly ground black pepper
15 ounces canned chickpeas rinsed, drained and patted dry
1 teaspoon shawarma seasoning
1 teaspoon lemon pepper
2 to 3 tablespoons pine nuts
5 ounces baby arugula
1/2 small red onion sliced thin
1 tablespoon finely minced cilantro
1 tablespoon finely minced parsley
2 green onions sliced
1 recipe lemon tahini dressing

US Customary - Metric

Instructions

Preheat your oven to 400℉ (200℃).
Place the cauliflower florets, 2 tablespoons olive and a few pinches of kosher salt and black pepper. Toss to combine and roast for 35 to 40 minutes or until caramelized in spots. Shake the pan halfway through roasting.
On a separate sheet pan, toss the chickpeas with 1 tablespoon olive oil, shawarma seasoning and lemon pepper. Roast (at the same time as the cauliflower) for 30 to 40 minutes or until crisp and golden brown.
Meanwhile, toast the pine nuts in a dry skillet over medium-low heat until fragrant and golden brown. About 5 to 6 minutes.
In a large bowl, toss the arugula with red onion slices and minced herbs.
Arrange the arugula onto a large platter or serving bowl. Top with roasted cauliflower, crispy shawarma chickpeas, green onions and drizzle with spoonfuls of lemon tahini dressing.

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