Roasted cauliflower and spiced chickpea salad

Anything but boring.

  • 40 mins cooking
  • Serves 4
  • Print
Give your salad a refresh. Roasted cauliflower, spiced chickpeas and a tangy tahini dressing is anything but boring.
Looking for more exciting salads?


  • 1 small cauliflower (680g), trimmed, sliced
  • 220 grams brussels sprouts, trimmed, sliced
  • 2 tablespoons olive oil
  • 400 grams canned chickpeas, drained, rinsed
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 12 cavolo nero leaves (120g), trimmed, torn
Tahini dressing
  • 1 tablespoon tahini
  • 1 tablespoon pomegranate molasses
  • 1 fresh long red chilli, seeded, chopped finely
  • 1 small clove garlic, crushed
  • ¼ cup (60ml) water


  • 1
    Preheat oven to 200°C.
  • 2
    Place cauliflower and brussels sprouts on an oven tray; drizzle with half the oil. Season; toss to coat. Place chickpeas on another oven tray; sprinkle with paprika, cumin and coriander. Season; drizzle with remaining oil.
  • 3
    Roast vegetables and chickpeas for 25 minutes. Add cavolo nero to vegetables; roast a further 5 minutes or until vegetables are tender and chickpeas are crisp.
  • 4
    Meanwhile, make tahini dressing. Combine ingredients in a small bowl.
  • 5
    Serve vegetables and chickpeas drizzled with dressing.

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