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Parve
Easy
1 Hour
Diets 
Have you seen a salad recipe with cauliflower? Sure, you have. How about one with roasted chickpeas? Definitely. Ever mix them together? Likely. Who knows? But I doubt you’ve seen one that has this funky technique that makes the chickpeas BEYOND. Feel free to swap out the pepitas with a different nut or seed. You can even choose your own fave greens base, but don’t mess with the star ingredients and the new way you’ll make all your cauliflower and chickpeas from now on.
1 pound (450 grams) checked cauliflower, or 1 24-ounce (680-gram) bag Beleaves Frozen Cauliflower
1/4 – 1/3 cup Tuscanini Olive Oil
1 tablespoon paprika
1/4 teaspoon chili powder
1/2 teaspoon salt
15.5 ounces (440 grams) Glicks Chickpeas, drained
4 cups mixed greens
2 tablespoons pepitas
1/2 cup + 2 tablespoons Haddar Baracke Tahini Paste
2 tablespoons soy sauce
1 tablespoon ume plum vinegar or Tuscanini Red Wine Vinegar
1 tablespoon maple syrup
1 tablespoon water (or more if it’s too thick)
Mix dressing ingredients. Take two tablespoons of the dressing and toss with the chickpeas.
Mix oil, paprika, chili powder, and salt and toss with the cauliflower.
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
Place cauliflower in a 9 x 13-inch (23 x 33-centimeter) pan and cover. Place chickpeas on a baking sheet. Bake cauliflower and chickpeas for 20 minutes. Remove chickpeas from the oven.
Squeeze lemon over cauliflower and continue baking for another 10–15 minutes, or until crispy or charred.
Arrange greens on the bottom of a salad bowl. Add the cauliflower, then the chickpeas. Drizzle with remaining dressing (add water at this point if it’s too thick). Top with pepitas.
Prop Styling and Photography by Chay Berger.
Food Prep by Leah Hamaoui.
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