Spiced Harissa Chickpea & Cauliflower Salad

https://ninth.recipes/recipes/spiced-harissa-chickpea-cauliflower-salad

Ingredients

1 large cauliflower

1 can chickpea

2 tablespoons harissa paste

3 tablespoons extra virgin olive oil

1 teaspoon ground cumin

1 / 2 teaspoons salt

4 cups, chopped kale

1 / 2 cups, chopped fresh mint

1 / 2 cups, chopped parsley

1 / 3 cups dried cranberries

1 / 4 cups, chopped almonds

1 / 4 cups tahini

1 individual lemon

1 teaspoon maple syrup

1 tablespoon water

1 clove garlic

Steps

Step 1

Preheat your oven to 425°F (220°C). On a large rimmed baking sheet, toss the cauliflower and dried chickpeas with the harissa paste, olive oil, cumin, and salt. Spread them in a single layer. Roast for 25–30 minutes, tossing halfway through, until the cauliflower is tender and charred on the edges and the chickpeas are slightly crispy.

Step 2

In a small bowl, whisk together the tahini, lemon juice, maple syrup, and garlic. The mixture may "seize" (thicken up) at first, don't worry! Add water 1 tablespoon at a time and whisk until it becomes a smooth, pourable cream.

Step 3

In a large serving bowl, lay down the arugula or kale. Top with the warm roasted cauliflower and chickpeas (the residual heat will slightly wilt the greens, making them more tender).

Step 4

Sprinkle with the fresh herbs, pomegranate seeds, and toasted nuts. Drizzle the lemon-tahini dressing generously over the top just before serving.

Footnote

If you skip the step of drying the chickpeas with a towel, they will steam instead of crisp up. Dry chickpeas equal a much better crunch. Harissa isn't just spicy; it contains garlic, peppers, and citrus. It provides a "shortcut" to deep, complex flavor that usually takes hours to develop. Tahini has a high fat content that coats the palate, acting as a "fire extinguisher" for the harissa spice, allowing you to taste the nuances of the dish without being overwhelmed by heat.

What makes this dish special?

This salad is a masterclass in flavor layering and contrast. What makes it special is the "Sheet-Pan Char" technique: we roast the chickpeas and cauliflower together in a fiery harissa rub. This transforms the chickpeas into crunchy, savory "croutons" and caramelizes the edges of the cauliflower, removing its bitterness. It is a warm-meets-cold salad that feels incredibly hearty. The smoky, spicy heat of the roasted vegetables is balanced by a cool, creamy lemon-tahini dressing and the refreshing pop of pomegranate seeds and fresh mint.