Roasted Cauliflower & Chickpeas with Lemony Tahini Dressing

We love this easy roasted vegetable salad! It’s bright and tangy- compliments of our deliciously good While My Za’atar Gently Weeps spice blend. Just shake it all over the cauliflower and voila! It makes eating your veggies a joy. Add a protein like fish, chicken or tofu to the mix and you’ve got the perfect dinner salad everyone will love.


Makes 4 servings

For the Roasted Vegetables:

For the Tahini Dressing:

  • ¼ cup
    tahini sauce
  • ¼ cup
    olive oil
  • 2 tbsp
    fresh lemon juice
  • 2 tsp
    2 tsp dijon mustard
  • 1 tsp
  • Fresh herbs for garnish: dill, mint and cilantro, chopped


  1. Preheat the oven to 415˚F
  2. Prepare a 9x13 baking sheet with parchment paper.
  3. Roast the veggies: In a small bowl, combine the olive oil and the Za'atar spice. Spread the cauliflower florets on a baking sheet and pour ¾ of the Za'atar oil all over. Stir to coat the cauliflower. Bake for 15 minutes. Remove from the oven and move the cauliflower to one side. Add the chickpeas and the onions to the other side of the baking sheet and add the remaining Za'atar oil. Put back in the oven and bake for another 10 minutes.
  4. Meanwhile, make the Lemony Tahini Dressing: combine all the ingredients in a mason jar, add the cap and shake vigorously. If the dressing is too thick, add water, 1 tbsp at a time to get a more runny consistency.
  5. Remove the cauliflower chickpea mixture from the oven, add the fresh herbs, and drizzle with the tahini sauce.
Samantha Binkley