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Harissa Roasted Cauliflower + Chickpea Salad

Yield: 4

Prep time: 15 minutes

Total time: 1 hour, 15 minutes


  • 1 small or medium cauliflower
  • 1 can chickpeas
  • 1 leek 
  • 1 tbsp harissa 
  • 2 tbsp olive oil
  • 1/2 cup natural yogurt
  • 1 tsp salt
  • Black pepper to taste
  • Juice of 1 lemon
  • 2  cloves garlic, grated
  • 1 tbsp tahini
  • Splash of water 
Optional Toppings
  • 2 tbsp ready made pesto
  • Drizzle of olive oil
  • Parsley or dill to taste
  • Pomegranate seeds to taste


  1. Preheat oven to 425 degrees.
  2. Chop your cauliflower into florets, chop leeks in half lengthwise and wash thoroughly 
  3. Toss your cauliflower florets, chopped leeks (you'll want 1/4in strips) and chickpeas in salt, pepper, olive oil and harissa.
  4. Roast on a sheet tray for 35-45 minutes until cooked through and charred.
  5. In a bowl mix together yogurt, garlic, lemon juice, salt, pepper, tahini, and a splash of water if you need (or want) to thin it out. The consistency should be like a pancake or crepe batter.
  6. Serve warm or cold. This meal gets better day after day.
  7. This will last for 5 days.



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