Roasted Vegetable and Crispy Chickpea Salad with Tahini Lemon Dressing

Roasted Vegetable and Crispy Chickpea Salad with Tahini Lemon Dressing

Here’s my go to autumn salad this year!

Loving this roasted vegetable and crispy chickpea salad with tahini lemon dressing for an autumn weekday dinner. It’s more exciting and substantial than your quick side salad, but still simple enough to make in under 30 minutes.

Roasted Vegetable and Crispy Chickpea Salad with Tahini Lemon Dressing
Roasted Vegetable and Crispy Chickpea Salad with Tahini Lemon Dressing

Roasted Vegetable and Crispy Chickpea Salad with Tahini Lemon Dressing

Prep Time15 mins
Cook Time30 mins
Course: Appetizer, Main Course, Side Dish
Servings: 4 servings

Ingredients

Roasted Vegetables

  • 1 Head cauliflower
  • 2 large sweet potatoes
  • 3 turnips
  • ¼ olive oil
  • 2 tbsp oregano
  • 2 tbsp garlic powder
  • 2 tbsp cumin
  • salt to taste

Crispy chickpeas

  • 2 cup cooked chickpeas
  • 2 tbsp olive oil
  • 1 tsp oregano
  • 1 tsp garlic powder
  • salt to taste

Tahini Lemon Dressing

  • 2 lemons – juiced
  • 3 tbsp tahini
  • 2 tsp dijon mustard
  • ¼ cup warm water
  • salt to taste

Salad

  • 4 cup kale
  • 4 tbsp olive oil
  • 2 cups cooked corn kernels

Instructions

  • Preheat your over to 350 degrees Fahrenheit. Cut the cauliflower into small florets and peel + chop the sweet potatoes and turnips into 1 inch cubes. Toss all of the vegetables in the oil and seasoning, spread them out on a lined baking sheet (or two) & roast for 30 minutes, shuffling halfway.
  • To make the chickpeas, toss them in oil and season & spread them on lined baking sheet. Bake with at 350 degrees Fahrenheit for 20 minutes, shuffling half way.
  • To make the dressing add all of the ingredients to a tall grass & whisk together until smooth.
  • To prepare the salad, chop the kale & then add to a large bowl with the olive oil. Massage the kale with your hands until the kale is darker green and softer. Toss with the corn, roasted vegetables & tahini lemon dressing.

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