I have been so into salad recipes lately, I make a salad at least once a week. I like to make salads without lettuce because they won't get soggy when mixed with dressing. This roasted cauliflower crunch salad with Lemon Tahini Dressing (vegan) is my latest salad recipe and it is so good.
I love cauliflower recipes! For more yummy cauliflower recipes try my sticky sweet chili air fried cauliflower or my cauliflower salad sandwich.
Let's get into the recipe.
Why you will love this cauliflower and carrot salad
- It is healthy for you and packed with veggies.
- Thanks to the chickpeas and veggies this recipe is high in protein and fiber.
- You will want to drink the lemon tahini dressing - it is so good!
- It is vegan, gluten free and plant based.
- Since this is a no lettuce salad it will not get soggy and is perfect for meal prep.
Ingredients
- cauliflower
- chickpeas
- carrots
- salt
- pepper
- garlic powder
- cumin
- paprika
- avocado oil
- tahini
- lemon
- maple syrup
- garlic
- miso
- water
- celery
- almonds
- capers
Substitutions
- miso - this can be subbed with half the amount of soy sauce or omitted. If you omit it I recommend adding extra salt.
- almonds - your favorite nut or seed can be subbed here.
- carrots - can be subbed with sweet potato.
Instructions
Bake cauliflower and chickpeas.
Mix together dressing.
Add all salad ingredients to a bowl and toss to combine.
Serve salad and enjoy.
Storage instructions
This salad has no lettuce so it will not get soggy. You can store this salad in a sealed container for up to 5 days.
Recipe FAQ
If your tahini is bitter it is likely that you are using a low quality tahini. I recommend Soom Foods tahini.
Recipe Pro-Tips
The fresher your veggies the more flavorful this salad will be. I have found that older cauliflower does not taste good roasted.
I recommend tasting your salad once you are done and adding more salt and pepper if needed.
Other yummy vegan salad recipes to try
If you make this roasted cauliflower crunch salad with Lemon Tahini Dressing (vegan), please leave me a rating and review on this blog post. This is the best way to support me!
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roasted cauliflower crunch salad with lemon tahini dressing
Ingredients
Roasted veggies
- 1 head cauliflower - cut into tiny florets
- 1 can chickpeas - drained
- 2 medium carrots - roughly chopped
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 tablespoon avocado oil
Lemon tahini dressing
- juice from 1 lemon
- 1 tablespoon maple syrup
- 3 garlic cloves - minced
- 1 tablespoon miso or sub soy sauce
- ½ cup water
- ½ cup tahini
Other salad ingredients
- 10 celery stalks - finely chopped from about 1 small celery bunch
- 1 cup slivered almonds sub any nut or seed
- 1 2 oz jar capers - drained can omit but these add such a good flavor
- 1 bunch parsley - finely chopped
Instructions
- Preheat oven to 425 degrees. Add cauliflower, chickpeas and carrots to a sheet pan lined with parchment paper. Toss in oil and spices. Bake for 30-35 minutes until veggies have started to brown.
- Mix together tahini dressing ingredients.
- Mix together cauliflower, chickpeas and carrots with the tahini dressing, celery, almonds and capers in a large bowl.
Andrea says
Made as directed...delicious!
Kristi says
So glad you liked it andrea!
Peggy says
I was wondering if you have a way to make it so add do not show on print option. It prints ads over or on the pages right now.
kroeder77 says
You could copy and paste the recipe into word and print it that way. Otherwise I do not have a solution for you, ads are how I make money.
Melanie Yager says
This is sooooo yummy I couldn’t stop eating it tonight at dinner !!!!! ???????