I swear I tried to make the recipe name shorter…but there are so many important elements to this recipe that needed to be in the title!
I’m a big fan of tahini–I mean BIG fan. In the last year, I’ve experimented with tahini in baked goods, dressings, sauces, etc. and I’ve not been disappointed. It’s definitely not an ingredient you’ll find in your small town grocery store, but that’s why Amazon Prime exists, right?
Place an order, get it in two days, and then make this recipe. You won’t regret it!
Ingredients:
Chicken & Roasted Chickpeas and Cauliflower:
1.5 lb chicken breasts, thawed if frozen
1 small head cauliflower, cut into bite sized florets
1 15.5 oz. can chickpeas, rinsed and well drained
salt & pepper
2 Tbsp. olive oil
2 Tbsp. curry powder
Dressing:
2 medium lemons, juiced
3 cloves garlic, grated using a microplane grater or pressed using a garlic press
1/2 C. tahini
1/2 C. water (+ more if you like a thinner consistency)
1/4 tsp. cayenne pepper
1/2 tsp. cumin
1/2 tsp. sesame seeds
salt & pepper
Salad Ingredients:
1 bag chopped romaine OR 1 head of romaine, chopped
1 10 oz. container grape tomatoes, halved
4 green onions, thinly sliced
Directions:
Preheat oven to 400 degrees F. Line two sheet pans with foil and spray lightly with cooking spray.
Place chicken on one sheet pan. On the second prepared pan, evenly spread the cauliflower florets on one half of the pan and the chickpeas on the other half. Drizzle the chicken, cauliflower and chickpeas with olive oil and sprinkle with salt and pepper (to taste) and curry powder. Be sure to coat both sides of the chicken with the olive oil and spices and toss the cauliflower and chickpeas with your hands to cover evenly.
Place both pans in the oven and cook for 20-25 minutes, flipping everything halfway through.
*Cook time may vary based on the thickness of your chicken breasts. Make sure to cook the chicken until no pink remains.
While the sheet pans are in the oven, combine dressing ingredients. I like to place all ingredients in a mason jar and cover with a reusable plastic lid so I can shake the dressing to mix. Alternatively, place all dressing ingredients in a small bowl and whisk thoroughly. Taste and add additional seasoning if desired. Set aside once mixed.
Combine salad ingredients in a large bowl. Set aside.
Remove chicken, cauliflower and chickpeas from the oven. Remove the chicken from the pan and shred with two forks.
To serve, place salad ingredients on an individual plate or in a bowl and top with cauliflower, chickpeas and chicken. Drizzle salad with the dressing and enjoy!
Storing tips for leftovers: I like to store the salad & cauliflower together and the chicken, dressing & chickpeas separately. Then, I toss all the ingredients together when I’m ready to serve!
If you’re new to tahini, what did you think? Comment below or post and tag @nefarmgirlnextdoor on Facebook or Instagram!
