Buffalo Chickpea and Cauliflower Salad

Preparation Time – 10 minutes

Cooking Time – 30 minutes

Servings – 4



For the Dressing

  • 60ml fresh lemon juice
  • 60g smooth runny tahini
  • 2 – 3 tbsp hot water
  • 1 heaped tsp dried dill
  • ½ tsp each of garlic powder and onion powder
  • Salt and Black Pepper to taste


Everything Else

  • 1 small head of cauliflower, roughly chopped
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • 2 tbsp Frank’s Hot Sauce
  • 1 can of chickpeas, drained and rinsed well
  • 2 heads of baby gem lettuce chopped
  • 4 baby cucumbers diced; or half a medium cucumber diced
  • 2 medium carrots, peeled to create ribbons
  • 1 small red onion finely sliced
  • 4 tbsp Linwoods Milled Flaxseed with Bio Cultures and Vitamin D



  1. Whisk together all dressing ingredients, adding as much or as little hot water to reach desired consistency. If making in advance and storing in the fridge (for up to 3 days), it will thicken up further so you can add hot water to thin out before serving if necessary.
  2. Preheat oven to 200C (400F).
  3. Place cauliflower in a bowl and toss with hot sauce, ½ tsp of paprika and all the hot sauce. Place on a baking tray lined with baking paper and roast for 15 minutes.
  4. After 15 minutes, place chickpeas on another baking paper lined tray, toss with ½ tsp paprika and roast for 15 minutes. Toss the cauliflower at this half way mark and continue to roast for 15 minutes while the chickpeas roast.
  5. Assemble salads with gem lettuce, cucumber, carrot ribbons and red onion. Top with roast cauliflower and chickpeas, dollops of the tahini ranch dressing and garnish each salad with 1 tbsp of the Linwoods Milled Flaxseed with Bio Cultures and Vitamin D. 



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