I might as well call is a NO-BISSLI salad at this point! But sadly, I’m taking a break from trashing up my salads with nosh but I still need that crunch – so I roasted up some chickpeas and I don’t miss the Bissli…that much.
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For the cauli:
1 head cauliflower, broken into florets
1 heaping tbsp za’atar
kosher salt, to taste
2 tbsp extra virgin olive oil
For the chickpea:
15.5oz can chickpeas, drained and rinsed
1 1/2 tbsp extra virgin olive oil
1/2 tsp cumin
kosher salt, to taste
salad:
5oz. spring mix or arugula
1/2 small red onion, thinly sliced
4 medjool dates, chopped
Dressing:
1/3 cup tahini paste
1 tbsp freshly squeezed lemon juice
1 small clove garlic, minced or grated
1/2 tsp sumac
kosher salt, to taste
3 tbsp ice water
Method:
Roast the cauli and chickpeas at 425 degrees for 25 minutes. Cool. Assemble the salad ingredients. Whisk the tahini dressing until smooth and mix into the salad.
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