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

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Prep time 25mins
Cook time 40mins
Serves or Makes: Serves 4


For the salad

  • 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

  • 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


  • 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.