I recently got my hands on some purple cauliflower and, of course, I had to make something with it right away – this Roasted Harissa Cauliflower & Chickpea Salad. Super tasty and extremely easy to prepare. You can do so many delicious things with roasted veggies! Preparing veggies in the oven to make many different dishes has become a standard in our kitchen. The results are always delicious ;)
We are making loads of salad here at home for quite some time now. They are usually easy to prepare and done quickly. A salad with roasted veggies may look like much more work, but that’s normally not the case. All you got to do is clean and chop the veggies, season them well and then they go into the oven. That can actually be done in a few minutes. If you have some help in the kitchen it’s really done in “not time at all” ;P The oven does the hard work here. Adding some dressing, later on, is all you have to do to finish the salad. Easy peasy lunch or dinner.
The dressing for this salad here is made with tahini. You probably know this sesame paste from making dishes with hummus. We use tahini quite often for a salad dressing – easy to use and very flavorful. You have to like the sesame flavor and the slightly bitter note of the tahini, of course. But I think it really goes well with any kind of roasted veggies. If you haven’t tried you should definitely change that ;)
If you can’t find purple cauliflower, you can of course use “regular” cauliflower here. In terms of flavors and taste, the different colors of these vegetables do not really make a difference. If you haven’t seen it already – cauliflower is also available in yellow or orange and green. Not artificially colored… that’s how they grow (with a little help of science I guess) ;)
This blog here started as a “baking blog” many years ago – nowadays you can find all types of recipes here besides cakes and cookies. I got a lot of cooking recipes and even some delicious recipes for salad. In case you need some more salad inspiration you can try the following recipes as well:
INGREDIENTS / ZUTATEN
For the salad:
1 purple (or white) cauliflower
3 tbsp. harissa paste
3-4 tbsp. olive oil
1 can (14 oz./400g) chickpeas
1 small red onion
1 small white onion
3-4 garlic cloves
salt, pepper
For the dressing:
2 tbsp. tahini
2 tbsp. fresh lemon juice
2-3 tbsp. water
1/4 tsp. garlic powder
1/4 tsp. ground cumin
salt, pepper
some olive oil
some black sesame seeds
some flatleaf parsley, chopped
Für den Salat:
1 ganzer Blumenkohl (lila oder weiß)
3 EL Harissa Paste
3-4 EL Olivenöl
1 Dose (400g) Kichererbsen
1 kleine rote Zwiebel
1 kleine weiße Zwiebel
3-4 Knoblauchzehen
Salz, Pfeffer
Für das Dressing:
2 EL Tahini
2 EL frischer Zitronensaft
2-3 EL Wasser
1/4 TL Knoblauchpulver
1/4 TL gemahlener Kreuzkümmel
Salz, Pfeffer
etwas Olivenöl
etwas schwarzer Sesam
etwas glatte Petersilie, gehackt
DIRECTIONS / ZUBEREITUNG
2. Clean the cauliflower and cut/tear it into small florets. Place on the baking sheet. Mix 1 tbsp. of the harissa paste and 1 tbsp. of the olive oil and brush the cauliflower with it. Bake for about 20 minutes.
3. While the cauliflower is baking drain the chickpeas from the can. Peel the onions and garlic and cut the onions into larger pieces and the garlic into slices. Mix the remaining harissa paste with 2-3 tbsp. olive oil. When the baking time is over, brush the cauliflower with the harissa-oil mix once more, push everything to one side and add the chickpeas, onions, and garlic to the other side of the baking sheet. Season everything well with salt and pepper and bake another 20-25 minutes. You want everything to look nicely roasted. When done take it out of the oven and mix in a bowl.
4. For the dressing add the tahini, lemon juice, and 2 tbsp. of the water to a small bowl and mix to combine. You want the dressing not to be too thick – add more water if necessary. Season with garlic powder, cumin, salt, and pepper. Drizzle with some olive oil and sprinkle with some black sesame seeds. Sprinkle the salad with some chopped parsley and serve the dressing on the side so everybody can add it on their own. The salad can be served cold or slightly warm. Store leftover in the fridge for up to 3 days.
2. Den Blumenkohl säubern, in kleine Röschen teilen und auf das Backblech legen. Etwa 1 EL der Harissa Paste und 1 EL Olivenöl mischen und den Blumenkohl damit bestreichen. Im vorgeheizten Ofen etwa 20 Minuten lang backen.
3. Während der Blumenkohl im Ofen gart, die Kichererbsen in ein Sieb schütten und abtropfen lassen. Die Zwiebeln und den Knoblauch schälen – die Zwiebeln in größere Stücke und den Knoblauch in Scheiben schneiden. Die restliche Harissa Paste mit 2-3 EL Olivenöl verrühren. Nach Ende der Backzeit den Blumenkohl noch einmal mit der Harissa-Öl-Mischung bestreichen, auf eine Seite des Blechs schieben und dann die Kichererbsen, Zwiebeln und Knoblauch auf die andere Seite des Backblechs geben. Alles gut mit Salz und Pfeffer würzen und weitere 20-25 Minuten garen. Das Gemüse sollte schön geröstet aussehen. Aus dem Ofen nehmen und in einer Schüssel mischen.
4. Für das Dressing Tahini, Zitronensaft und 2 EL Wasser in eine kleine Schüssel geben und verrühren. Das Dressing sollte nicht zu dickflüssig sein, bei Bedarf noch mehr Wasser unterrühren. Mit Knoblauchpulver, Kreuzkümmel, Salz und Pfeffer würzen. Mit etwas Olivenöl beträufeln und mit einigen schwarzen Sesamkörnern bestreuen. Den Salat mit etwas gehackter Petersilie bestreuen und das Dressing separat servieren, damit jeder selbst davon nehmen kann. Der Salat schmeckt kalt oder lauwarm. Reste kann man prima im Kühlschrank für bis zu 3 Tage aufbewahren.
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Here is a version of the recipe you can print easily.
Print
Roasted Harissa Cauliflower & Chickpea Salad
- Prep Time: 00:20
- Cook Time: 00:40
- Total Time: 01:00
- Yield: 4 1x
- Category: Salad
- Cuisine: International
- Diet: Vegetarian
Description
The perfect salad for your next BBQ session – easy to prepare and packed with flavors! Perfect with a steak or some grilled veggies!
Ingredients
For the salad:
1 purple (or white) cauliflower
3 tbsp. harissa paste
3–4 tbsp. olive oil
1 can (14 oz./400g) chickpeas
1 small red onion
1 small white onion
3–4 garlic cloves
salt, pepper
For the dressing:
2 tbsp. tahini
2 tbsp. fresh lemon juice
2–3 tbsp. water
1/4 tsp. garlic powder
1/4 tsp. ground cumin
salt, pepper
some olive oil
some black sesame seeds
some flatleaf parsley, chopped
Instructions
1. Preheat the oven to 390°F (200°C). Line a baking sheet with baking parchment and set it aside.
2. Clean the cauliflower and cut/tear it into small florets. Place on the baking sheet. Mix 1 tbsp. of the harissa paste and 1 tbsp. of the olive oil and brush the cauliflower with it. Bake for about 20 minutes.
3. While the cauliflower is baking drain the chickpeas from the can. Peel the onions and garlic and cut the onions into larger pieces and the garlic into slices. Mix the remaining harissa paste with 2-3 tbsp. olive oil. When the baking time is over, brush the cauliflower with the harissa-oil mix once more, push everything to one side and add the chickpeas, onions, and garlic to the other side of the baking sheet. Season everything well with salt and pepper and bake another 20-25 minutes. You want everything to look nicely roasted. When done take it out of the oven and mix in a bowl.
4. For the dressing add the tahini, lemon juice, and 2 tbsp. of the water to a small bowl and mix to combine. You want the dressing not to be too thick – add more water if necessary. Season with garlic powder, cumin, salt, and pepper. Drizzle with some olive oil and sprinkle with some black sesame seeds. Sprinkle the salad with some chopped parsley and serve the dressing on the side so everybody can add it on their own. The salad can be served cold or slightly warm. Store leftover in the fridge for up to 3 days.
Notes
Enjoy roasting!
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I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;) 
