Lucy's Roast Cauliflower and Chickpea Salad with Tahini Dressing

The kitchen has always been the heart of the home, but right now, it has become more important to us that ever.

Whilst we try to stay home as much as possible and are skipping those brunches, lunches, and dinners out – we’re taking the opportunity to improve our own skills in the kitchen. This week, we’re making Lucy Feagins’ Roast Cauliflower and Chickpea Salad with Tahini Dressing, a super versatile recipe using lots of pantry staples!

Serves: 2 – 4
Time: 30 – 35 mins



 ½ cauliflower 

¼ red cabbage 

1 can chickpeas 

1 tablespoon slivered pistachios 

1 tablespoon slivered almonds 

1 generous handful flatleaf parsley


4 tablespoons olive oil 

1 tablespoon tahini 

1 tablespoon lemon juice 

Pinch brown sugar 

½ teaspoon Sumac 

Salt and pepper to taste


Preheat your oven to 180 degrees celsius, break your cauliflower into little florets and pop on a baking tray (no oil necessary). Roast for 20-30 minutes, until slightly browned. Allow to cool slightly before compiling your salad. 

Drain and rinse your chickpeas. Slice up your red cabbages and parsley finely.  Toast slivered nuts in a dry frying pan until just golden, being sure to keep a close eye on them – they burn so easily. 

For the dressing, simply combine all dressing ingredients. If you have one, use a bar mix or blender to whizz up the salad dressing. If not, put all ingredients in a screw-top jar and shake vigorously! Save a little of the sumac to sprinkle before you serve. 

Pop all your salad vegetables in your serving bowl, add dressing, mix and serve immediately. 

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