After all of the football snacking in January it was time for some healthier dishes starting with this roasted cauliflower and chickpea quinoa and arugula salad/grain bowl. I start this salad out with a base of quinoa and arugula and I build it up with some meaty roasted cauliflower and chickpeas. From there I add some toasted almond slivers for crunch, pomegranate for both the colour and the juicy bursts of sweetness and some salty feta before finishing it off with plenty of fresh herbs like parsley and mint. Continuing with the Mediterranean theme I went with a simple lemony tahini based dressing and despite it simply consisting of tahini, lemon juice and salt it is so amazingly good! One of the things that I like most about this salad, other than the fact that it tastes amazing, is all of the vibrant colours from the black quinoa to the green arugula to the white cauliflower and finally the red pomegranate and I also thoroughly enjoy all of the contrasting textures. If you are looking for a healthy light meal (or a side dish) you just cannot go wrong with this tasty roasted cauliflower and chickpea quinoa and arugula salad/grain bowl!
It is much prettier all neatly arranged but you have to mix it all up at some point!
Roasted Cauliflower and Chickpea Quinoa and Arugula Salad with Almonds, Pomegranate and Feta in a Lemony Tahini Dressing
A quinoa and arugula salad bowl with roasted cauliflower, chickpeas, almonds, feta, pomegranate and plenty of fresh herbs that is tossed in a lemony tahini dressing.
ingredients
- 1/4 cup tahini
- 2 tablespoons lemon juice (~1/2 a lemon)
- salt to taste
- water
- 1 small head cauliflower, cut into bite sized florets
- 1 tablespoon oil
- 1 teaspoon ground cumin
- salt and pepper to taste
- 1/2 cup quinoa
- 1 cup water
- 1 (15 ounce) can chickpeas, drained and rinsed (or 1 1/2 cups cooked beans, from 1/2 cup dry)
- 4 cups baby arugula
- 1/4 cup feta, crumbled (optional)
- 1/4 cup almond slivers, lightly toasted
- 1/4 cup pomegranate
- 1/4 cup fresh herbs (one of or a mixture of parsley, mint, cilantro)
For the tahini dressing:
For the salad:
directions
- Mix the tahini, lemon juice and salt along with enough water to get a dressing like consistency.
- Toss the cauliflower in the mixture of the oil, cumin salt and pepper, place on a baking sheet in a single layer and roast in a preheated 400F/200C oven until it starts to caramelize, about 20-30 minutes, mixing half way through.
- Meanwhile, bring the water and quinoa to a boil, reduce the heat and simmer, covered, until the quinoa is tender and has absorbed the water, about 15-20 minutes, remove from heat and let sit for 5 minutes, covered.
- Mix everything, toss with the tahini dressing and enjoy!
For the tahini dressing:
For the salad:
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This is absolutely beautiful. I love the colors!
This look stunning! All of the flavors are perfect… the roasted cauli, the chickpeas, and especially that dressing 🙂
Jam-packed with pure deliciousness!! Such a gorgeous salad!
I love all the things in this salad. I am definitely making it tomorrow after my grocery run because I somehow have run out of food. How that happened, I do not know.
You always make the best salads! This is just what I need to get me back on track!
Looks delicious, Kevin. I like how you added the pomegranate arils. 🙂