Roasted Chickpeas and Cauliflower Salad with a Tahini Dressing

Chickpeas and cauliflower salad

One way to to use leftover chickpeas from when you made chole or hummus is to turn into a salad. Chickpeas are very filling and make for great salads without adding too many vegetables or even any meat to it. I usually toss the chickpeas in some salt and pepper and add some cucumber and tomatoes. This time I took it up a notch and popped them in my air fryer for a few minutes. They crisped up on the outside and were still soft on the inside. This added a great element of texture. Threw in some cherry tomatoes, capsicum and onions. Not just that, I roasted some cauliflower with turmeric and that was a great addition too.

Chickpeas and cauliflower salad

For the dressing I simply lightened some tahini with garlic and lemon juice. It gave a much needed nuttiness to the salad. The lemon juice lifted the whole dish with its freshness. You could use any vegetables here with the chickpeas. I didn’t have any on me but I’d loved to have added cucumber and some greens to this.

Prep time:

5 mins

Cooking time:

10 mins


Cooked chickpeas – 1 cup

Cherry tomatoes – 5 halved

Onion – 1 small cut into cubes

Capsicum – 1 small cut into cubes

Basil or any herb – handful torn


Tahini – 2 tsp

Lemon juice – of half a lemon

Garlic – 1 big clove grated

Salt to taste

Warm water – 1 tbsp


Preheat your air fryer to 200 degrees C for 5 mins.

Pop the chickpeas in there and let them roast at 200 degrees C for 10 mins. Give them a shake halfway through.

Keep the chickpeas aside and pop the onion and capsicum in and roast for 5-6 mins. You could omit this step if you want them raw. Or you could simply roast them on a pan with 1/2 tsp oil.

Place chickpeas in a bowl or a plate and add the onions, capsicum, cherry tomatoes and keep aside.

Mix the ingredients for the dressing and pour over the salad.

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