I’ve been trying recently to make salads that combine a bunch of produce and taste like they could be served in Paris (“Feed me like one of your French girls”). This was a great combo of some cherry tomatoes that were a couple days away from their expiry date, roasted cauliflower (which is my all-time fav), chickpeas, mediterranean olives and lemons, topped with a lemon-tahini drizzle and served over a quinoa and bulgur mix. It seems way fancier than it is, takes about 10 minutes tops to throw together, minus cooking time, and makes a ton of a really healthy, super filling dish for lunch or dinner.
Roasted Cauliflower, Tomatoes, Chickpeas, Lemons and Olives with Quinoa and Lemon-Tahini Dressing
- Two 15.5-oz. cans of chickpeas, rinsed and drained
- One lemon, sliced into fairly thin rounds
- Half a large head of cauliflower, cut into bite-size slices
- 1/3 cup olives, pitted
- 1.5 cups cherry tomatoes
- One cup dry quinoa, or quinoa/bulgur mix, which is delicious and takes approx. 10 minutes from start to finish to cook
- 1.5 tbsp. Herbs de Provence
- 1/2 tsp. coarsely-ground salt
- 2.5 tbsp. EVOO, or Lemon Olive Oil, if you have it
- Lemon-Tahini Dressing
- Preheat oven to 400.
- Line a baking sheet with parchment paper, for easier cleanup.
- Spread chickpeas over the parchment paper, then top with sliced cauliflower, olives, cherry tomatoes and sliced lemons.
- Drizzle olive oil over everything, then add herbs de provence and salt. With your hands, mix everything until fully covered.
- Roast for 30 minutes, then remove from the oven and use a spatula to flip as much as you can. Roast for another 15 minutes or until tomatoes are blistered and cauliflower has browned edges.
- While the dish is roasting, make the quinoa/bulgur mix according to package directions. When ready, fluff with a fork and remove from heat.
- Serve the veggies and chickpeas over the quinoa. Drizzle with some lemon-tahini dressing to taste.
