Lebanese Chickpea Salad with Roasted Cauliflower | Hearty Middle Eastern Lunch
(0)
35 min
Quick
Sezamo
O salată caldă din Orientul Mijlociu, bogată în proteine și arome tomnatice. Conopida rumenită la cuptor și năutul crocant asezonat cu chimion și boia se îmbină perfect cu sosul mătăsos de tahini și lămâie, pătrunjel proaspăt și boabe dulci-acrișoare de rodie.
Preparation method
Preheat the oven to 200°C and line a large baking sheet with baking paper.
Break the cauliflower into small, bite-sized florets of equal size. Rinse the canned chickpeas under cold running water and drain thoroughly, then gently pat them dry with a paper towel so they become crispy when roasted.
Place the cauliflower florets and chickpeas on the baking sheet. Drizzle with 30 ml of extra virgin olive oil and season with ground cumin, sweet paprika, half of the sea salt, and ground black pepper. Toss well to coat evenly.
Chef's tip
For extra crispy chickpeas, make sure they are completely dry before seasoning and placing them in the oven.
If the tahini sauce seems too thick at first, keep adding a teaspoon of cold or lukewarm water at a time and stir — it will emulsify into a smooth cream.
The salad keeps well in the refrigerator for up to 2 days in an airtight container; we recommend storing the dressing separately if you plan to serve it the next day.
50 min
Under an hour
