Roasted Cauliflower and Chickpea Salad

If you’re looking for a hearty, nutritious, and flavorful salad that satisfies, look no further than this Roasted Cauliflower and Chickpea Salad. This dish brings together the earthy goodness of roasted cauliflower and the hearty texture of chickpeas, making it a perfect meal on its own or an excellent side dish. The combination of warm spices, crisp greens, and a tangy dressing ensures every bite is packed with flavor.

This salad is:

• Rich in protein and fiber, thanks to chickpeas.
• Naturally vegan and gluten-free, making it suitable for various dietary needs.
• Simple to prepare, with minimal ingredients but maximum flavor.
• Versatile, allowing you to customize with your favorite toppings and dressings.

Ingredients Needed

For the Roasted Cauliflower and Chickpeas:

• 1 medium head of cauliflower, cut into florets
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp ground turmeric
• ½ tsp garlic powder
• Salt and black pepper to taste

For the Salad Base:

• 4 cups mixed greens (arugula, spinach, or kale)
• ½ red onion, thinly sliced
• ½ cup cherry tomatoes, halved
• ¼ cup chopped fresh parsley
• ¼ cup crumbled feta (optional for non-vegan option)
• ¼ cup toasted almonds or sunflower seeds for crunch

For the Dressing:

• 3 tbsp tahini
• 2 tbsp lemon juice
• 1 tbsp maple syrup or honey
• 1 tbsp olive oil
• 1 clove garlic, minced
• 2–3 tbsp water (to adjust consistency)
• Salt and black pepper to taste

Step-by-Step Instructions

1. Roast the Cauliflower and Chickpeas

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Toss the cauliflower florets and chickpeas with olive oil, cumin, smoked paprika, turmeric, garlic powder, salt, and pepper. Spread them out in an even layer and roast for 25–30 minutes, shaking the pan halfway through for even roasting. The cauliflower should be golden brown and crispy on the edges, and the chickpeas should have a slight crunch.

2. Prepare the Dressing

While the cauliflower and chickpeas are roasting, whisk together the tahini, lemon juice, maple syrup (or honey), olive oil, minced garlic, salt, and pepper. Add water gradually until the dressing reaches a smooth, pourable consistency. Taste and adjust seasoning as needed.

3. Assemble the Salad

In a large salad bowl, combine the mixed greens, red onion, cherry tomatoes, parsley, and toasted nuts or seeds. Once the roasted cauliflower and chickpeas have cooled slightly, add them to the bowl. Toss everything together gently.

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4. Drizzle and Serve

Drizzle the tahini dressing over the salad just before serving. If using feta, sprinkle it on top. Give everything one final toss to coat evenly. Serve immediately and enjoy!

Tips for the Best Roasted Cauliflower and Chickpea Salad

• Don’t overcrowd the baking sheet. Spreading the cauliflower and chickpeas out in a single layer ensures even roasting and crispy texture.
• Adjust the seasoning. If you prefer more spice, add a pinch of red pepper flakes.
• Make it ahead. Roast the cauliflower and chickpeas in advance and store them in an airtight container for up to 3 days.
• Customize the greens. Swap out the mixed greens for romaine, butter lettuce, or shredded cabbage for a different texture.

Variations to Try

Mediterranean Twist

• Add chopped cucumbers, olives, and a sprinkle of sumac for a Mediterranean flair.

Protein Boost

• Mix in grilled chicken, shrimp, or quinoa for added protein.

Creamy Avocado Addition

• Dice up half an avocado and add it for extra creaminess and healthy fats.

Serving Suggestions

This Roasted Cauliflower and Chickpea Salad is delicious on its own, but it also pairs well with:

• Grilled meats or fish for a balanced meal.
• A warm pita or flatbread for a satisfying Mediterranean-style dish.
• A bowl of soup for a cozy, nourishing meal.

Final Thoughts

This Roasted Cauliflower and Chickpea Salad is an easy, flavorful, and highly nutritious dish that can be enjoyed as a light meal or a hearty side. Whether you’re looking for a meal prep-friendly lunch, a quick weeknight dinner, or a delicious way to eat more veggies, this salad delivers on taste and texture. Try it today and elevate your salad game!

Healthy Recipes

Roasted Cauliflower and Chickpea Salad

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Cooking Method: Roasting Cuisine: Mediterranean Courses: Dinner, Lunch, Snacks

Prep Time 10 mins Cook Time 30 mins Rest Time 5 mins Total Time 45 mins Difficulty: Beginner Cooking Temp: 200  C Best Season: All Seasons

Description

This Roasted Cauliflower and Chickpea Salad is a delicious, hearty, and nutrient-packed dish with warm roasted vegetables, fresh greens, and a zesty lemon tahini dressing. Perfect for meal prep or a light dinner, this recipe is easy to make and full of vibrant flavors. High in fiber and plant-based protein, this salad is a satisfying and wholesome meal.

Ingredients

Scale

1/2x 1x 2x 3x

For the Roasted Vegetables:

• 1 medium head cauliflower, cut into florets
• 1 can (400g) chickpeas, drained and rinsed
• 2 tbsp olive oil
• 1 tsp ground cumin
• ¹⁄₂ tsp smoked paprika
• ¹⁄₂ tsp garlic powder
• ¹⁄₂ tsp salt
• ¹⁄₄ tsp black pepper

For the Salad Base:

• 4 cups mixed greens (arugula, spinach, or romaine)
• ¹⁄₂ small red onion, thinly sliced
• ¹⁄₄ cup fresh parsley, chopped
• ¹⁄₄ cup pomegranate seeds (optional)
• ¹⁄₄ cup crumbled feta cheese (optional)

For the Lemon Tahini Dressing:

• 3 tbsp tahini
• 2 tbsp lemon juice
• 1 tbsp olive oil
• 1 tbsp maple syrup or honey
• 1 small garlic clove, minced
• 2 tbsp water (to thin)
• Salt and pepper to taste

Instructions

Preheat the Oven

1. Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.

Roast the Cauliflower and Chickpeas

1. In a large bowl, toss the cauliflower florets and chickpeas with olive oil, cumin, smoked paprika, garlic powder, salt, and black pepper. Spread them evenly on the prepared baking sheet and roast for 25-30 minutes, flipping halfway through, until golden brown and crispy.

Prepare the Dressing

1. In a small bowl, whisk together tahini, lemon juice, olive oil, maple syrup (or honey), minced garlic, water, salt, and pepper. Adjust water for desired consistency.

Assemble the Salad

1. In a large salad bowl, combine the mixed greens, sliced red onion, and chopped parsley. Add the roasted cauliflower and chickpeas on top. Sprinkle with pomegranate seeds and crumbled feta cheese if using.

Dress and Serve

1. Drizzle the salad with the lemon tahini dressing and toss gently. Serve immediately and enjoy!

Nutrition Facts

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Amount Per Serving

Calories 1596.21kcal

% Daily Value *

Total Fat 87.26g135%

Saturated Fat 15.84g80%

Cholesterol 33.37mg12%

Sodium 3350.24mg140%

Potassium 3220.79mg93%

Total Carbohydrate 168.85g57%

Dietary Fiber 48.42g194%

Sugars 49.31g

Protein 57.55g116%

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Vitamin A 679.17 IU

Vitamin C 336.73 mg

Calcium 845.23 mg

Iron 15.93 mg

Vitamin D 0.15 IU

Vitamin E 8.85 IU

Vitamin K 573.86 mcg

Thiamin 1.22 mg

Riboflavin 1.39 mg

Niacin 7.61 mg

Vitamin B6 2.1 mg

Folate 692.48 mcg

Vitamin B12 0.63 mcg

Phosphorus 1165.52 mg

Magnesium 303.49 mg

Zinc 8.49 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Keep the dressing separate until ready to serve.
• Variations: Add roasted sweet potatoes, avocado slices, or toasted nuts for extra texture and flavor.
• Make it a meal: Serve with grilled chicken, tofu, or quinoa for a protein boost.

Keywords: Healthy, Vegan, Gluten-Free, Easy, Meal Prep