Potato Chickpea Cauliflower Salad With Tahini Dressing Recipes
POTATO, CHICKPEA, & CAULIFLOWER SALAD WITH TAHINI DRESSING
Steps:
- Bring two medium pots of salted water to a rolling boil over high heat. Add potatoes to one pot and simmer until fork-tender, about 15 minutes.
- In the second pot, simmer chickpeas with bay leaves until warm, 5 minutes. Use a slotted spoon to transfer chickpeas to a colander, and toss dry. (Keep water in pot at a simmer.) In a large bowl, season chickpeas with salt, lemon juice and a drizzle of oil.
- Drain and halve potatoes. Season with salt, a drizzle of oil and a squeeze of lemon juice.
- Add cauliflower to pot used for chickpeas and simmer until al dente, 3-5 minutes. Strain, toss dry and add to bowl with chickpeas.
- Make the dressing: In a blender, pulse turmeric, tahini, a squeeze of lemon juice, a pinch of salt, coriander, vinegar and water to combine. With motor running, slowly pour in ¼ cup oil to emulsify.
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Cuisine Vegan, VegetarianCategory Main CourseServings 2Total Time 40 mins
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Servings 4Total Time 1 hr 5 minsEstimated Reading Time 3 mins
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- Preheat the oven to 400ºF. Place the cauliflower on a rimmed baking sheet. Drizzle over 2 tablespoons of the olive oil, sprinkle with the paprika, ½ teaspoon cumin, and cayenne, and season with salt and pepper. Use a spoon or your hands to toss everything until the cauliflower is well coated with the seasoned oil. Roast for 20 minutes until the cauliflower is starting to soften, then add the chickpeas to the pan, use a spoon to stir so that they are evenly distributed and coated with the seasoned oil, and roast for another 15 minutes. Let cool to slightly warm, or room temperature.
- Meanwhile, make the dressing. Place the tahini, water, remaining 2 tablespoons olive oil, lemon juice, garlic, remaining ½ teaspoon cumin, and salt and pepper in a food processor or a blender, and process until thick and smooth. You can also combine all of the ingredients in a container or bowl and shake or stir to blend well.
- Place the slivered romaine hearts in a shallow bowl, and top with the cauliflower and chickpea mixture. Spoon the thick dressing over the top, and toss to coat the vegetables with the dressing. Top with the onions and parsley leaves.
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