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Roasted cauliflower, chickpeas, lemon wedges, and mint with tahini dressing in a black bowl

Harissa Roasted Cauliflower and Chickpea Salad

Harissa Roasted Cauliflower and Chickpea Salad with Lemon-Tahini Dressing and mint. Enjoy as a side dish or entree for a guaranteed crowd pleaser.
Course Entree/Salad
Cuisine Mediterranean
Diet Vegan
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4
Calories 269kcal


  • Large baking sheet
  • Large serving bowl/platter


  • 1 medium head of cauliflower, cut into florets (about 6 to 7 cups)
  • 2 Tbsp. extra-virgin olive oil, divided
  • 1/2 tsp. kosher salt, divided
  • 3 Tbsp. mild harissa paste (I use Mina brand)
  • 1 (15-oz.) can chickpeas, rinsed and drained
  • 1 medium shallot, sliced into thick rounds
  • 1/4 tsp. freshly ground black pepper
  • 1/3 cup fresh mint leaves

Lemon-Tahini Dressing

  • 2 Tbsp. tahini (I use Soom brand)
  • 2 Tbsp. fresh lemon juice
  • 1 garlic clove, minced
  • 1/4 tsp. ground cumin
  • 1/4 tsp. kosher salt
  • 1/4 tsp. freshly ground black pepper


  • Preheat oven to 425°F. Spread cauliflower on a large baking sheet and toss with 1 Tbsp. olive oil, 1 Tbsp. harissa, and 1/4 tsp. salt. Bake for 20 minutes.
  • Remove cauliflower from the oven, toss, and brush with remaining 2 Tbsp. harissa paste. Push cauliflower to one half of the baking sheet, and add chickpeas and shallots to remaining half.
    Toss chickpeas and shallots with remaining 1 Tbsp. olive oil, 1/4 tsp. salt, and black pepper. Place baking sheet back in the oven for another 15 minutes.
  • Meanwhile, prepare Lemon-Tahini Dressing by combining all ingredients in a small bowl and stirring to combine. Gradually stream in 1 to 2 Tbsp. of warm water, whisking constantly, until dressing is smooth and creamy.
  • Assemble salad by transferring roasted cauliflower, chickpeas, and shallots to a large bowl or serving platter. Toss with fresh mint, and drizzle Lemon-Tahini Dressing overtop. If desired, garnish with lemon wedges and additional mint leaves.


Salad can be served warm, chilled, or at room temperature. 
TO STORE: Transfer salad to an airtight Tupperware container and refrigerate up to 4 days. Salad CAN be dressed ahead, however you may want to store extra dressing separately to dress again prior to serving.
SUBSTITUTES: In lieu of tahini, you can use almond butter, Sun Butter, or whole-milk Greek yogurt. In place of shallots, you can use any onion variety you like or have on hand. 


Serving: 1.25cup | Calories: 269kcal | Carbohydrates: 26g | Protein: 9g | Fat: 16.5g | Saturated Fat: 2g | Sodium: 645mg | Fiber: 8g | Sugar: 6g