Roasted Cauliflower and Chickpea Salad with Tahini

1. 1 Fresh cauliflowerpack 700 g ≈ $3.00 220 g
2. 2 Canned chickpeaspack 400 g ≈ $1.20 100 g
3. 3 Olive oil 10 ml
4. 4 Smoked paprika 2 g
5. 5 Cumin 1 g
6. 6 Greek yogurtpack 250 g ≈ $1.80 50 g
7. 7 TahiniNot in every store: Walmart, Kroger, Costco, Target, Trader Joe's, Safeway, Whole Foods 10 g
8. 8 Lemon≈ $4.70 per kg 15 g
9. 9 Garlic≈ $10.00 per kg 2 g
10. 10 Parsleypack 50 g ≈ $1.50 8 g
11. 11 Red onion≈ $3.00 per kg 20 g
12. 12 Salt 2 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Preheat oven to 425°F (220°C). Cut cauliflower into 3–4 cm florets. Rinse chickpeas, then pat them very dry with paper towels, because wet chickpeas will not crisp.

2. Toss cauliflower and chickpeas with oil, smoked paprika, cumin, and half the salt. Spread in a single layer on a baking sheet.

3. Roast 25–30 minutes, stirring once, until cauliflower edges brown and chickpeas crisp lightly.

4. For the sauce, whisk yogurt, tahini, lemon⁸ juice, and grated garlic⁹. Thin with 1–2 tbsp water until like thick sour cream. Season with salt.

5. Slice red¹¹ onion into thin half-moons. Chop parsley¹⁰.

6. Pile warm cauliflower and chickpeas on a plate, drizzle with sauce, and scatter onion and parsley¹⁰ over top.

In short

• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.