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Cauliflower Gnocchi, Baked Chickpeas and Avocado with Green Tahini Sauce
Recipe Intro From upbeetandkaleingit

This recipe is featured in our Weekly Vegan Meal Planner Email Newsletter. Sign up for the meal plan here to have 6 great dinner recipes and a fun weekend bonus (along with a full shopping list) delivered to your inbox every Sunday!

greens on greens on greens 🥬 oh and then a little cauliflower gnocchi, baked chickpeas and 🥑🥑🥑 top it with a light olive oil, lemon and tahini sawceee for optimal flavor🍃 -@upbeetandkaleingit

Recipe

Prep time 25mins
Cook time 40mins
Yield: Serves or Makes Serves 4
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For the salad

ingredients

  • 1 (10 ounce) bag cauliflower gnocchi
  • 1 (14.5 ounce) can chickpeas, well drained
  • 1 head broccoli, cut into small florets (about 4 cups)
  • 2 tablespoons olive oil
  • 2 medium avocados, medium diced
  • Kosher salt, to taste
  • Black peppercorns, freshly ground and to taste
  • Hemp seeds, (optional), for garnish

For the tahini sauce

ingredients

  • 1/4 cup tahini
  • 1 lemon, zested and juiced
  • 2 tablespoons extra virgin olive oil
  • Kosher salt, to taste.
  • Black peppercorns, freshly ground and to taste

Method

  • Step 1

    Preheat oven to 400°F. Toss cauliflower gnocchi, chickpeas, and broccoli in oil and season with salt and pepper. Roast on baking sheet until golden brown and crispy, 35-40 minutes.

  • Step 2

    Make the sauce. Combine all ingredients in a small bowl and whisk together. Season to taste.

  • Step 3

    Toss cauliflower gnocchi mixture with tahini sauce and avocado. Garnish with hemp seeds and serve immediately.

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