Roasted Cauliflower Salad with Spiced Chickpeas from Budget Bytes
I’ve used a few recipes from Budget Bytes, and have had good luck with them. I thought this salad looked good, and I had everything to make it so it was a go. You can find the recipe here.
It was a pretty salad, too. Starting with cauliflower and red onion getting roasted with some olive oil, salt, and pepper.
While the veggies roasted, I started on the chickpeas. Onion, smoked sweet paprika, and a little heat from cayenne.
The recipe says to add the oil and spices to the chickpeas in a pan, but it doesn’t seem to me that they would get coated evenly as easily that way so I whisked the olive oil and spices together first.
Then coated the chickpeas in the mixture.
I had drained and rinsed the chickpeas early in the day, and let them drain for quite awhile. So, they were pretty dry by the time I started heating them but they never really did get crispy the way the recipe says they will. Maybe I should have coated the beans in spices first, and added them to heated oil. I will try that next time.
The next step was to make the Tahini-Lemon salad dressing.
There seemed to be a lot of steps in this recipe, and at this point I’m saying to myself that I’m never making this again! The dressing is tasty though.
Meanwhile, the veggies finish roasting, and of course smell wonderful.
I chopped up some parsley.
And put the salad together.
Remember when I was thinking I would never make this again? That thought changed as soon as I started eating this salad. It’s amazing! The only think I will do differently is try to tweak the chickpeas so they get crispy.