Here’s a corrected version:
Harissa Roasted Cauliflower and Chickpea Salad with Lemon-Tahini Dressing and mint is a delightful Mediterranean dish that can be enjoyed as a side or entree, sure to please any crowd.
**Course:** Entree/Salad
**Cuisine:** Mediterranean
**Diet:** Vegan
**Prep Time:** 10 minutes
**Cook Time:** 35 minutes
**Total Time:** 45 minutes
**Servings:** 4
**Calories:** 275kcal
**Equipment:**
– Large baking sheet
– Large serving bowl/platter
**Ingredients:**
– 1 medium head of cauliflower, cut into florets (about 6 to 7 cups)
– 3 Tbsp. extra-virgin olive oil, divided
– ½ tsp. kosher salt, divided
– 3 Tbsp. mild harissa paste (I use Mina brand)
– 1 (15-oz.) can chickpeas, rinsed and drained
– 1 medium shallot, sliced into thick rounds
– ¼ tsp. freshly ground black pepper
– ⅓ cup fresh torn herbs (such as a mix of mint and dill)
**Lemon-Tahini Dressing:**
– 2 Tbsp. tahini (Soom brand recommended)
– 2 Tbsp. fresh lemon juice
– 1 garlic clove, minced
– ¼ tsp. ground cumin
– ¼ tsp. kosher salt
– ¼ tsp. freshly ground black pepper
**Instructions:**
1. Preheat the oven to 425°F. Spread cauliflower on a large baking sheet and toss with 2 Tbsp. olive oil, 1 Tbsp. harissa, and ¼ tsp. salt. Bake for 20 minutes.
2. Remove cauliflower from the oven, toss, and brush with remaining 2 Tbsp. harissa paste. Push cauliflower to one half of the baking sheet, and add chickpeas and shallots to the remaining half.
3. Toss chickpeas and shallots with remaining 1 Tbsp. olive oil, ¼ tsp. salt, and black pepper. Place the baking sheet back in the oven for another 15 to 20 minutes, until crisp.
4. Meanwhile, prepare the Lemon-Tahini Dressing by combining all ingredients in a small bowl and stirring to combine. Gradually stream in 1 to 2 Tbsp. of warm water, whisking constantly, until the dressing is smooth and creamy.
5. Assemble the salad by transferring roasted cauliflower, chickpeas, and shallots to a large bowl or serving platter. Toss with fresh herbs and drizzle with Lemon-Tahini Dressing.
**Notes:**
The salad can be served warm, chilled, or at room temperature.
**STORE:** Transfer the salad to an airtight Tupperware container and refrigerate for up to 4 days. The salad CAN be dressed ahead; however, you may want to store extra dressing separately to dress again prior to serving.
**Nutrition:**
– *Serving:* 1.25 cups
– *Calories:* 275kcal
– *Carbohydrates:* 26g
– *Protein:* 9g
– *Fat:* 17g
– *Saturated Fat:* 2g
– *Sodium:* 645mg
– *Fiber:* 8g
– *Sugar:* 6g
#shorts #healthyrecipes #healthyfood #easyrecipes
If I could describe the most perfect plant-based dish it would be this Harissa roasted cauliflower and chickpeas with lemony tahini the cauliflower chickpeas and shallots are all roasted on one sheet pan for convenience and tossed in Harissa for a little cake of spice the lemony tahini
Is seasoned with garlic and cumin and is the perfect counter to those roasted veggies finish with fresh herbs and enjoy