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Roasted Chickpea & Cauliflower Salad with Chimichurri-Tahini Dressing

The roasted cauli and chickpeas make this a salad that eats like a meal. No need for another dish...this one shines all on its own.

Chef Tip: The roasted cauliflower and chickpeas make this a salad that eats like a meal. No need for another dish...this one shines all on its own.


  • ½ head cauliflower, cut into florets

  • Olive oil

  • Salt

  • Haven's Kitchen Herby Chimichurri

  • 1 can chickpeas, drained and dried

  • 1/4 cup tahini paste (we like Seed and Mill)

  • 2 lemons

  • 1 head butter lettuce, torn

  • 4 radishes, sliced thin

  • 6-10 fresh mint leaves


Step 1

Preheat your oven to 375°F. Line a baking sheet with parchment

Step 2

In a large bowl, toss the cauliflower with a drizzle of olive oil, salt, and 1/4 pouch of Herby Chimichurri. Spread out evenly onto a baking sheet and roast for 10 minutes

Step 3

Meanwhile, in the same bowl, toss your chickpeas with olive oil, salt, and 1/4 pouch of Chimichurri, then add to the cauliflower and roast for another 15-20 minutes, until crispy

Step 4

While the cauliflower and chickpeas are roasting, make your dressing by whisking together the tahini paste, lemon juice, and more of the Chimichurri with a pinch of salt. Add a few splashes of water if necessary to thin the dressing out

Step 5

Make a bed of lettuce and drizzle a little dressing over it. Then top it with the crispy chickpeas and cauliflower. Drizzle more dressing, then garnish it with the radish and mint

Herby Chimichurri

Traditionally spooned over grilled meats, this peppy South American sauce is packed with fresh parsley and fragrant oregano. Drizzle it on…

This recipe is also great with our Golden Turmeric Tahini sauce.

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