This salad takes advantage of the super-spice turmeric, a powerful antioxidant and anti-inflammatory ingredient used most often in Indian cuisine! When roasted with chickpeas and other spices, you get a warm and filling salad topping complemented by tahini dressing and fresh baby spring mix. top with cucumber, avocado, feta and enjoy!
Makes 4 Servings
1 container organicgirlⓇ baby spring mix
1 medium head cauliflower, broken apart into florets
15oz can chickpeas, drained and patted dry
2 tablespoons preferred vegetable oil
1¼ teaspoons fine sea salt, divided
1 teaspoon ground turmeric
1 teaspoon ground cumin
½ teaspoon black pepper
½ cup tahini
2 tablespoons fresh lemon juice
2 salad or Persian cucumbers, chopped
1 large, firm-ripe avocado, pitted and sliced
⅓ cup crumbled feta
Step 1: Preheat oven to 425℉. In a large bowl toss together cauliflower, chickpeas, oil, 1 teaspoon salt, turmeric, cumin, and pepper to coat.
Step 2: Transfer mixture to a large sheet pan, spreading everything out in an even layer. Roast until cauliflower is tender and starting to brown, about 25 minutes.
Step 3: While cauliflower roasts, prepare the tahini sauce. in a medium bowl whisk together tahini, ½ cup water, lemon juice, and remaining ¼ teaspoon salt until smooth.
Step 4: Spread out spring mix on a large serving platter. top with cucumber, avocado, and roasted cauliflower and chickpeas. drizzle with tahini sauce to taste, and sprinkle with feta.
You can find all of these ingredients, including those from Organic Girl at your local Bashas’.