A nourishing salad that’s just as vibrant as it is flavourful. This Roasted Cauliflower Chickpea Salad is packed with wholesome ingredients that support an anti-inflammatory lifestyle. Roasted cauliflower and protein-rich chickpeas are paired with sweet Medjool dates, caramelized shallots, and fresh parsley, all brought together with a creamy lemon-tahini dressing.
Recipe:
1 large head cauliflower
1 (15 oz.) can chickpeas, rinsed and drained
4 Medjool dates, chopped
1 large shallot, thinly sliced
Zest of 1 lemon
1 tbsp olive oil (plus 1–2 tbsp for roasting)
¼ cup fresh parsley, chopped
Dressing:
¼ cup tahini
2 tbsp fresh lemon juice
1 tbsp apple cider vinegar
1 tbsp maple syrup
1 clove garlic, crushed
¼ tsp salt
¼ cup water to thin
Instructions:
(1) Preheat oven to 425°F. Cut cauliflower into small florets, toss with olive oil, and roast for 30 minutes, flipping halfway.
(2) In a pan, sauté shallots in olive oil until translucent. Add chopped dates and lemon zest; cook for 3–5 minutes.
(3) Whisk together all dressing ingredients.
(4) Combine roasted cauliflower, chickpeas, date-shallot mix, and parsley. Toss with dressing and serve warm or chilled.
Recipe by With Love From Jamey, developed in collaboration with Lupus Canada and reviewed by a Registered Holistic Nutritionist.
Get the full recipe and instructions here: https://www.lupuscanada.org/roasted-cauliflower-chickpea-salad/
So, here’s the deal. Roasted cauliflower is great, but caramelized shallots and sauteed dates, that’s where the magic happens. The shallots get all jammy. The dates are like little bits of gooey caramel. And suddenly, you’re like, “I’m sorry. This is a salad, you say?” Trust me, it tastes fancier than the effort it takes. Enjoy. [Music]
1 Comment
Recipe? 🙏