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Roasted Cauliflower and Chickpea Salad with Tahini Dressing
Roasted Cauliflower and Chickpea Salad with Tahini Dressing

Roasted Cauliflower and Chickpea Salad with Tahini Dressing
A hearty and nutritious salad featuring roasted cauliflower and chickpeas, dressed with a creamy tahini sauce.
Roasted Cauliflower and Chickpea Salad with Tahini Dressing

Provides a balanced mix of protein, carbohydrates, and healthy fats to sustain energy levels for cycle training.

Ingredients:
1
Servings
  • 500
    g
     cauliflower
  • 240
    g
     chickpea
  • 2
    tbsp
     olive oil
  • 2
    tbsp
     tahini
  • 2
    tbsp
     lemon juice
  • 1
    clove
     garlic
  • 20
    g
     parsley
  • 1
    tsp
     cumin
  • 0.5
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 40 minutes
Roasted Cauliflower and Chickpea Salad with Tahini Dressing
Instructions:
  1. Preheat the oven to 200°C.
  2. Cut the cauliflower into florets and place them on a baking sheet.
  3. Add chickpeas to the baking sheet.
  4. Drizzle with olive oil, sprinkle with cumin, salt, and pepper.
  5. Roast in the oven for 25-30 minutes until golden brown.
  6. In a small bowl, mix tahini, lemon juice, minced garlic, and a bit of water to thin the dressing.
  7. Toss the roasted cauliflower and chickpeas with the tahini dressing.
  8. Garnish with chopped parsley before serving.
Nutrition Per Serving 800 g Per 100g
Energy 650 kcal 81 kcal
Protein 20 g 2.5 g
Fibre 15 g 1.9 g
Salt 1 g 0.1 g
Sugar 10 g 1.3 g
Carbohydrates 60 g 7.5 g
Fat 40 g 5.0 g
  • 500
    g
     cauliflower
  • 240
    g
     chickpea
  • 2
    tbsp
     olive oil
  • 2
    tbsp
     tahini
  • 2
    tbsp
     lemon juice
  • 1
    clove
     garlic
  • 20
    g
     parsley
  • 1
    tsp
     cumin
  • 0.5
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Preheat the oven to 200°C.

Cut the cauliflower into florets and place them on a baking sheet.

Add chickpeas to the baking sheet.

Drizzle with olive oil, sprinkle with cumin, salt, and pepper.

Roast in the oven for 25-30 minutes until golden brown.

In a small bowl, mix tahini, lemon juice, minced garlic, and a bit of water to thin the dressing.

Toss the roasted cauliflower and chickpeas with the tahini dressing.

Garnish with chopped parsley before serving.

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