• Payton Pinsky

Cauliflower Chickpea Salad | Vegan Lunch Ideas


This dish is so tasty warm or cold! Top it off with a homemade lemon tahini sauce. Its a perfect dish to prep on Sunday night to enjoy for lunch throughout the week. Let’s get cooking!

Ingredients: 1 head cauliflower

1 Can Chickpeas

1 Small Red Onion

Handful Spinach

Olive Oil

Paprika

Cayenne Pepper

Garlic Salt

Pepper

For Tahini Sauce:

4 Tbs Tahini

3 Tbs Lemon Juice

2 Tbs Minced Ginger

Water

Cumin

Paprika

Salt and Pepper

1) Preheat oven to 400 degrees F. Cut cauliflower into florets. Dice red onion. Toss both in oil, salt and pepper, and bake for 20 Minutes. Toss veggies and bake for another 10-15 minutes, until cauliflower begins to brown. 2) Make the sauce. Mix all your ingredients in a blender and pulse until well mixed. Refrigerate sauce until ready for use.

3) Heat oil in a large skillet over medium heat. Add in chickpeas, paprika, cayenne pepper, garlic salt, and pepper. Cook for about 5 minutes until chickpeas start to pop and harden. Add in spinach and sauté for a minute or two. 4) Mix all your ingredients together in a bowl. Add tahini sauce when ready to serve. Can be eaten warm or cold.


With sauce mixed in.


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