Roasted Cauliflower Salad with Chickpeas and Farro
This hearty, soul-satisfying warm cauliflower salad is loaded with roasted chickpeas, peppery arugula, fresh herbs, feta, and nutty farro, all tossed in a lightly sweet honey-lemon tahini dressing. With its vibrant flavors and crisp-tender textures, it’s a dish you’ll crave on repeat!
Equipment
Ingredients
Honey-Lemon Tahini Dressing
- ¼ cup tahini paste
- ¼ cup cold water
- 2 tablespoons fresh lemon juice plus more to taste
- 1 tablespoon honey or maple syrup
- 1 tablespoon olive oil
- 1 chopped garlic clove
- ½ teaspoon kosher salt
- ½ teaspoon cayenne pepper
Cauliflower salad
- 1 head cauliflower (about 2 pounds) sliced into 2-inch florets
- ¼ cup olive oil
- Kosher salt
- ¼ teaspoon crushed red pepper
- 1 15-ounce can chickpeas drained, or 1½ cups home-cooked chickpeas
- 1 cup cooked farro (see my farro cooking instructions in the notes below)
- ½ cup chopped green onions (3-4), including the green tops
- 1 loose cup picked fresh parsley and cilantro leaves
- ½ cup crumbled feta cheese
- 2-3 cups baby arugula
Instructions
Mix the dressing
- Put ¼ cup tahini paste, ¼ cup cold water, 2 tablespoons fresh lemon juice, 1 tablespoon honey, 1 tablespoon olive oil, 1 chopped garlic clove, ½ teaspoon kosher salt, and ½ teaspoon cayenne pepper in a blender. Blend on high speed until the dressing is smooth and creamy. You can also whisk all the ingredients in a bowl or shake them in a jar. Taste the dressing and add more lemon juice, salt or pepper to your taste. The dressing will keep refrigerated 3-4 days.
Make the salad
- Preheat the oven to 450 degrees (230 C).
- Put the cauliflower florets on a quarter-sized or medium rimmed baking sheet. Add ¼ cup olive oil and a big pinch of kosher salt. Spread the florets out in one layer. Roast 15 minutes, stirring the florets halfway, around at the 7-minute mark.
- Add the chickpeas and red pepper to the pan, stirring to spread them evenly. Continue roasting about 10 more minutes, until the chickpeas are golden, and the cauliflower is caramelized in spots. Remove from the oven and cool about 10 minutes, otherwise the heat of the vegetables will wilt the arugula.
- Transfer the cauliflower mixture to a large bowl with the farro, green onions and 1 loose cup picked fresh parsley and cilantro leaves. Drizzle with 2-3 tablespoons of the dressing and stir to combine. Add the arugula and toss gently, then sprinkle the feta cheese on top.
- Serve the salad with more dressing on the side for drizzling over each portion.
Notes
- To make ahead, store roasted cauliflower and chickpeas separately from the greens, cheese and dressing. Assemble the salad just before serving for the best texture.
- To cook farro: Bring a saucepan (3-4 quarts) of water to a boil. Add a big pinch of salt — this seasons the grains inside and out. Boil about 20 minutes, until the grains appear plumped. Taste test! The farro should be soft with a slight chew in the center. Cooked farro will keep refrigerated up to 5 days.
- Alternative grains: Instead of farro, substitute with 1 cup of other cooked grains, such as quinoa, pearl couscous, or short grain brown rice.
Nutrition
Calories: 399kcalCarbohydrates: 29gProtein: 10gFat: 30gSodium: 562mgFiber: 6gSugar: 8g
