tahini dressing

This Roasted Cauliflower Salad combines sweet roasted red onions, spiced chickpeas, tender cauliflower, and a tangy lemon tahini dressing.

Roasted Cauliflower Salad with Lemon Tahini Dressing

cauliflower (2.99)

onion

olive oil (0.32)

Salt and Pepper to taste (0.05)

parsley (0.45)

tahini (1.13)

water (0.00)

lemon juice (0.18)

garlic, minced (0.16)

tsp cumin (0.05)

cayenne (0.03)

salt (0.02)

15 chickpeas (0.79)

olive oil (0.16)

tsp smoked paprika (0.05)

garlic powder (0.03)

cayenne (0.02)

Preheat the oven to 400ºF. Chop the cauliflower into small florets and place them on a large baking sheet. Slice the red onion into 1/4-inch strips and place them on the baking sheet. Drizzle the cauliflower and onions with olive oil and season with a pinch or two of salt and pepper. Toss the cauliflower and onions until coated in oil, salt, and pepper.

Roast the cauliflower and onions in the preheated oven for 20 minutes, then stir, return them to the oven, and roast for an additional 10-15 minutes, or until the cauliflower is tender and browned on the edges. Let the cauliflower cool slightly.

While the cauliflower and onions are roasting, make the lemon tahini dressing. Add the tahini, water, lemon juice, garlic, cumin, cayenne, and salt to a blender. Blend until smooth, then refrigerate until ready to serve.

Drain and rinse the can of chickpeas. Add them to a skillet along with the olive oil, smoked paprika, cayenne, and a pinch of salt and pepper. Stir and cook the chickpeas over medium heat for about five minutes, or until they sizzle and become slightly crispy. Remove the chickpeas from the heat.

Pull the parsley leaves from their stems and roughly chop the leaves into small pieces (about 1.5 cups loosely packed, once chopped).

To build the salad, combine the roasted cauliflower and onions in a bowl with the spiced chickpeas and chopped parsley. Drizzle the lemon tahini dressing over top, and toss to combine. Serve warm or cold.

https://embed.mediavine.com/videos/awtipjnz6z0hobtidvl4

Tahini is super easy to make at home. Gently toast the sesame seeds, add them to a high-powered blender with a little olive oil and you're done. Watch the video above to see how easy it is to make!

Tahini Recipe (Super Easy &Amp; Creamy!)

sesame seeds

olive oil

Tahini Recipe (Super Easy &amp; Creamy!)

Gently toast the sesame seeds (stirring constantly) on medium low for 5 minutes, or until slightly golden. Then, let them cool to room temperature.

Once the sesame seeds have cooled, add them to your Vitamix. Blend on high for one minute, using the tamper to push the seeds into the blades, creating a tahini paste.

Add the olive oil and blend for another minute to create a creamy consistency.

A creamy, rich sauce of tahini (sesame paste), lemon juice, and maple syrup! Add garlic or salt for extra flavor. The perfect dressing or sauce for salads, falafel, sandwiches, and more!

How To Make Tahini Dressing

tahini

lemon,

sea salt ((optional))

garlic ((minced // optional))

Water ((to thin // ~3-6 Tbsp

How to Make Tahini Dressing

To a medium mixing bowl, add tahini, lemon juice, and maple syrup. If adding salt and garlic, add now (optional).

Whisk to combine. Then slowly add water until creamy and pourable. The mixture may seize up and thicken at first, but continue adding water a little at a time and whisking until creamy and smooth.

Taste and adjust flavor as needed, adding more lemon juice for acidity, salt for saltiness, or maple syrup for sweetness.

Enjoy fresh, or store leftovers in the refrigerator up to 5 days (sometimes longer). This is delicious on things like Salads, Falafel, Fritters, Buddha Bowls, and more!

<em>You only need 3 simple ingredients to make this amazing Tahini Dressing! It's customizable, perfect for Meal Prep, and delicious on just about everything.</em>

Tahini*

of 2-3 small Lemons (about 1/4 cup)

tsp Pink Himalayan Salt

First, add the Tahini, Lemon Juice, and Salt to a medium/large bowl and whisk together. You&#8217;ll notice that the Tahini will become thicker as you whisk.

Next, slowly pour ¼ cup of the Water into the bowl as you whisk it into the mixture. Slowly add the remaining ¼ cup of Water to the bowl while you mix the dressing vigorously. If you would like your dressing to be thinner, continue to add water slowly and whisk until the dressing reaches your desired consistency.

If you’d like to add other Spices, Herbs, or Maple Syrup to the dressing, whisk those in now. Otherwise, serve as desired. Leftovers will keep in the fridge for up to 14 days.

I love your recipes! This is delicious and so versatile!

Super easy and so satisfying no matter what you put it on or dip in it!

What other things do you eat tahini dressing on? I made this but played with the seasoning a bit and I am OBSESSED. I made it for a buddha bowl, but I also used it as salad dressing,  and I am going to make a pasta salad with it later in the week buuut i could seriously eat it with every meal and I'm out of ideas!

This easy kale and bean salad is packed with good for you ingredients, is crave-worthy and can be made in advance. Since kale is such a hearty green, it can be hard to digest when served raw. To prevent this, we massage the kale leaves with a little salt and lemon juice. By rubbing the salt and lemon into the leaves, some of the structure of the kale breaks down. This makes the kale a deeper color of green and much more tender than if left raw. For the dressing, we use our Dreamy Tahini Sauce recipe. It&#8217;s very simple to make. To get the full recipe, click here or the link in the ingredients list below.

Kale and Bean Salad with Tahini Dressing

kale, about 7 cups leaves

walnut halves, about

cup,

beans

parsley leaves and tender stems

dreamy tahini sauce, see the recipe for our tahini sauce

lemon

Fine sea salt and fresh ground black pepper

Lemon slices, optional

Absolutely fantastic flavours and texture; a meal on its own. Great for left over lunches!

10/10!!!! I didn’t follow everything about this recipe but mostly did for the tahini dressing.  I have always wanted to make a tahini dressing and it was SO yummy, I made the best salad I have ever had today with your recipe as the inspiration.  People were literally scrapping every last nut crumble or bit of food from the sides of the salad bowls because it was so good.  Thank you for sharing your recipe!

Really enjoyed this salad. So easy and fast to make as I had all the ingredients on hand.  Even had some Tahini sauce in the fridge (your recipe) from when I made hummus.

I have made this twice and it is yummy!! I eat mainly a plant based diet and this is so satisfying! Even my husband and daughter think its a hit!

This lemon tahini dressing is oil-free, dairy-free and vegan. It's easy to make and very versatile. Watch my video above to see how quickly it comes together!

Lemon Tahini Dressing

water

maple syrup

lemon (juiced)

garlic (minced)

salt and pepper (to taste)

Add all ingredients to a small bowl and whisk together.

Store it in a sealed container in the fridge for up to a week.

https://content.jwplatform.com/videos/9rIRHHKG.mp4

This lemon tahini dressing is oil-free, dairy-free and vegan. It's a tasty, creamy, zesty salad dressing that's super versatile and adaptable.

This Cauliflower Salad with Creamy Tahini Dressing combines roasted cauliflower &amp; chickpeas with fluffy quinoa and creamy avocados. It’s a healthy, protein-packed salad that can be made ahead of time. 

Cauliflower Salad with Roasted Chickpeas &amp; Quinoa

Bob’s Red Mill Quinoa

avocado (cubed)

Tablespoons chopped fresh parsley (to garnish)

cauliflower

chickpeas

cumin

paprika

garlic powder

onion powder

Salt and pepper (to taste)

lemon juice

garlic (grated

water (if needed)

Heat oven to 450°F.

Combine cauliflower, chickpeas and spices in a large bowl. Toss to combine.

Spread out evenly on baking sheet, and season with salt and pepper.

Bake 20-25 minutes, until the cauliflower begins to char and chickpeas are crispy. Set aside to cool slightly.

Whisk together tahini, lemon juice, garlic, maple syrup.  Add extra water if needed to thin. Taste and season with salt and pepper.

Combine cauliflower-chickpea mixture with cooked quinoa. Top with avocado and parsley. Drizzle with tahini dressing and toss gently to combine.

Tahini Dressing:

A vegan Apple-Walnut Chickpea Salad Sandwich that tastes like no other!  It’s made with an oil-free tahini dressing, gluten-free and ready in under 15 minutes.  Prep the salad ahead of time for a quick, grab-and-go, healthy lunch.

Apple-Walnut Chickpea Salad Sandwich (GF)

chickpeas, cooked

Tablespoons onion, finely chopped

celery, finely chopped (about 1 celery stalk)

organic apple, diced (about 1 small apple)

Tablespoons walnuts, chopped

Tablespoons non-dairy milk

red wine vinegar

Himalayan pink salt,

Avocado slices

Tomato slices

In a small bowl whisk the dressing ingredients...

In a small bowl whisk the dressing ingredients together.

In a large bowl mash the chickpeas. I...

In a large bowl mash the chickpeas. I try not to leave any whole chickpeas, but halves are perfectly fine.

Mix in the chopped onion, celery, walnuts and...

Mix in the chopped onion, celery, walnuts and diced apple.

Pour in the dressing using a spatula to...

Pour in the dressing using a spatula to scrape the bowl. Then fold it into the chickpea mix.

Chill in the fridge for 30 min. Or...

Chill in the fridge for 30 min. Or if your impatient, like me, skip the chilling and eat it right away.

Add the chickpea salad to your favorite toasted...

Add the chickpea salad to your favorite toasted bread and top with avocado, tomato, salt and pepper.

https://mediavine-res.cloudinary.com/video/upload/b9y2crimggvuyfwnfxxf.mp4

Apple-Walnut Chickpea Salad

This easy tahini dressing is made with six simple ingredients: tahini, apple cider vinegar, lemon juice, tamari, nutritional yeast and garlic.  

Garlic Tahini Dressing

apple cider vinegar

lemon juice (about 2 large lemons)

Bragg's liquid aminos (coconut aminos, low-sodium tamari

nutritional yeast

Tablespoon minced garlic (about 2-3 cloves)

Blend: Add all ingredients into a blender and blend until combined.

Store: This tahini dressing will stay fresh in the refrigerator for up to a week in an airtight container.

CRUNCHY THAI STYLE CABBAGE SALAD

cabbage (thinly sliced)

carrot (grated)

spring onions (thinly sliced)

coriander leaves (chopped)

red cayenne chilli

sunflower seeds

pepitas/pumpkin seeds

sesame oil

soy sauce

tahini (hulled and runny)

orange juice (freshly squeezed)

coconut sugar

ginger (grated)

salt

Place cabbage, carrot, spring onion, coriander and chilli in a large bowl.

Toast sunflower, sesame and pumpkin seeds on medium-low heat in a heavy-bottomed frying pan. Toss to ensure the seeds don’t burn. Remove from heat when sesame seeds are starting to turn golden and seeds are aromatic.

Add toasted seeds to the cabbage in the bowl.

Add sesame oil, lemon juice, soy sauce, tahini, orange juice, coconut sugar, ginger and salt in a medium bowl. Mix well with a metal spoon to remove all lumps and create a creamy dressing.

Add dressing to the salad and mix well.

Salad keeps well in the fridge for up to 3 days.

We both love this tahini dressing. Of all the salad dressing recipes we have shared on Inspired Taste, this tahini-based dressing is the one you will most likely find in our fridge. It&#8217;s creamy, flavorful, and works drizzled over just about anything. Think hearty salads, grain bowls, roasted veggies, and even as a sauce for meats or seafood.

Lemon Garlic Tahini Dressing

well-stirred tahini, try homemade tahini

garlic clove,

honey, maple syrup

fine sea salt

smoked paprika

water,

This dressing is delicious. I cut to 1.5 tsp olive oil and no sesame seed oil as I am pre diabetic and need to watch fat. I put 1 tablespoon over your quinoa salad. Love, love love!!!

https://www.youtube.com/watch?v=9cYjZLIELy4

We both love this tahini dressing. Of all the salad dressing recipes we have shared on Inspired Taste, this tahini-based dressing is the one you will most likely find in our fridge.

Lemon Garlic Tahini Dressing - How to Make Tahini Dressing

Citrus Tahini Dressing - this creamy, oil-free dressing is the perfect drizzle for all of your leafy greens. It would be great on roasted veggies too!

Citrus Tahini Dressing

orange juice

salt (or

water (optional - if needed, to thin)

Whisk all ingredients in a small bowl or jar until smooth.

Drizzle on your favorite veggies or salad.

These cabbage wedges braised in a delicious tamari-sesame sauce mixture and drizzled with creamy homemade tahini dressing are seasoned with umami and savory goodness from the sauce and creamy nuttiness of the tahini is just out-of-this-world delicious!

Braised Cabbage in Tamari sauce and Tahini Dressing

green cabbage (about 2 lb)

canola oil or vegetable oil

San-J Tamari Soy Sauce

red pepper flakes

black pepper

garlic (minced; optional)

parsley

white sesame seeds (toasted*)

Preheat the oven to 350°F.

Peel the outer layer of the cabbage off if it looks dirty. Cut the cabbage down the core and into 6-7 wedges.

Heat a large oven-safe skillet (with high sides) with the canola or vegetable oil over medium heat. Carefully place the cabbage pieces into the skillet and sear on each side for 3-5 minutes until caramelized, then turn off the heat. If your pan is on the smaller side, sear the cabbage wedges in batches and then return all the cabbage wedges to the pan once all batches are seared.

While the cabbage is cooking, make the sauce. In a medium bowl, whisk together the minced garlic, sesame oil, tamari soy sauce, salt, red pepper flakes, pepper, and water. Pour the tamari-sesame sauce mixture over the cooked cabbage pieces in the skillet. Carefully tilt the skillet and using a spoon, spoon the sauce a few times over any areas of the cabbage that didn’t get well coated.

Cover the skillet with an oven-safe lid or foil and bake for 30 minutes in the center rack of the oven. Then, carefully remove the lid/foil and bake at 425°F for 15 minutes.

Remove the pan from the oven and set it on a wire cooling rack. Carefully, spoon the remaining hot liquid from the bottom of the pan onto the cabbage wedges a few times. Let it cool for at least 10 minutes before serving.

While the cabbage cools, make the tahini dressing by whisking all the ingredients together in a medium bowl. Add more water as needed until you’ve reached a creamy drizzle consistency.

When ready to serve, spoon any remaining liquid over the cabbage a few times. Then, drizzle the tahini dressing over the cabbage and sprinkle with chopped parsley and toasted sesame seeds. Enjoy!

This tahini dressing is fantastic on almost any salad, but your options for using it don&#x27;t end there! Drizzle it over roasted veggies, grain bowls, and more. Find additional suggestions in the post above.

Tahini Dressing

tahini*

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Top Tags

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Braised Cabbage in Tamari sauce and...

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Creamy Vegan Buddha Bowl Dressing

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