Cauli Salad 1

Roasted Cauliflower & Chickpea Salad with Creamy Tahini Dressing

Roasted Cauliflower & Chickpea Salad with Creamy Tahini Dressing

By: Lisa Holmen

This creamy tahini dressing pairs perfectly with crispy chickpeas and roasted cauliflower. Cook the cauliflower until tender and slightly golden to prevent it going soggy. The addition of pomegranates provides a lovely burst of freshness to the dish.



Prep time

Cook time




  • 1 cauliflower, cut into florets
  • 1 tbsp extra-virgin olive oil
  • Sea salt & pepper, to taste

    Creamy Tahini Dressing
  • 1/3 cup tahini
  • 1 lemon, juiced
  • 1 tbsp maple syrup
  • 1 clove garlic, minced
  • ½ tsp cumin
  • Sea salt & pepper, to season
  • 3–5 tbsp of water to thin

    Spiced Chickpeas
  • 1 tbsp extra-virgin olive oil
  • 400g chickpeas, rinsed and drained
  • Pinch of smoked paprika
  • Pinch of cayenne pepper
  • Salt & pepper

  • 1 bunch parsley, chopped
  • Seeds from 1 pomegranate


  • Preheat oven to 200°C.
  • Place the cauliflower on a large baking tray, drizzle with olive oil and season with salt and pepper. Roast for 30 mins or until the cauliflower is slightly golden.
  • Meanwhile, whisk all dressing ingredients except for the water in a mixing bowl. Gradually add the water and whisk until creamy and to the desired consistency. Season to taste.
  • To make the spiced chickpeas, heat the oil in a large pan on medium heat then add the chickpeas and spices. Cook, stirring frequently for a few mins until the chickpeas are slightly crispy.
  • Combine the cauliflower, chickpeas and parsley in a large bowl and toss gently.
  • Top with pomegranates and drizzle with the tahini dressing to serve.


Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Lisa Holmen

Lisa Holmen

Lisa Holmen is a food and travel writer, recipe developer and photographer. Her blog, Lisa Eats World, is one of the leading food and travel blogs in Australia, featuring healthy recipes, restaurant reviews and food-inspired travel guides. Lisa divides her time between the bustle of Melbourne and her new home on the Mornington Peninsula where she loves meeting local producers, visiting wineries, soaking up the coastal lifestyle and adopting a “slower” approach to living.
An advocate of sustainable and ethical foods, Lisa is particularly passionate about healthy, organic and wholesome foods and cooking from scratch. She believes in simplicity in the kitchen and loves trying new recipes, drawing inspiration from her travel adventures and her heritage. Although she’s not a vegetarian, Lisa has an appreciation for plant-based cooking and wholefoods and tries to cook vegetarian at home wherever possible.

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