Looking for a delicious, nutritious meal that’s both satisfying and simple to prepare? This Roasted Cauliflower and Chickpea Salad has become my go-to recipe for busy weeknights and meal prep alike. The combination of crispy roasted cauliflower and protein-packed chickpeas creates a hearty salad that’s both filling and packed with flavor.
Ingredients
- 1 large head of cauliflower, cut into florets
- 2 (15 oz) cans chickpeas, drained and rinsed
- 3 tablespoons olive oil
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 4 cups mixed salad greens
- 1/2 red onion, thinly sliced
- 1/2 cup fresh parsley, chopped
- 3 tablespoons lemon juice
- 2 tablespoons olive oil
- 1 clove garlic, minced
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
For the dressing:
Instructions
- Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- Pat the chickpeas dry with a paper towel – this helps them get extra crispy when roasting.
- In a large bowl, toss the cauliflower florets and chickpeas with olive oil, cumin, paprika, garlic powder, salt, and pepper.
- Spread the mixture evenly on the prepared baking sheet, ensuring they’re not overcrowded.
- Roast for 25-30 minutes, stirring halfway through, until the cauliflower is golden brown and the chickpeas are crispy.
- While everything’s roasting, whisk together all dressing ingredients in a small bowl.
- In a large serving bowl, arrange the salad greens and top with the roasted cauliflower and chickpeas.
- Add sliced red onion and fresh parsley, then drizzle with the prepared dressing.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4-6
Recipe Notes
For best results, keep these helpful tips in mind:
- Make sure your cauliflower florets are roughly the same size to ensure even cooking.
- Don’t skip drying the chickpeas – this step is crucial for achieving that perfect crunch.
- The salad components can be prepped ahead of time, but wait to add the dressing until just before serving.
- Store leftover roasted components separately from the greens to maintain their texture.
- To make this recipe vegan-friendly, simply ensure your Dijon mustard is vegan-certified.
- Feel free to customize with additional vegetables like roasted bell peppers or cherry tomatoes.
This salad keeps well in the refrigerator for up to 3 days, making it perfect for meal prep. Just remember to store the roasted ingredients separately from the fresh components, and dress individual portions as needed. Whether you’re looking for a healthy lunch option or a light dinner, this Roasted Cauliflower and Chickpea Salad delivers on both nutrition and flavor.
Roasted Cauliflower and Chickpea Salad
Ingredients
- 1 large head of cauliflower cut into florets
- 2 15 oz cans chickpeas, drained and rinsed
- 3 tablespoons olive oil
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 4 cups mixed salad greens
- 1/2 red onion thinly sliced
- 1/2 cup fresh parsley chopped
- 3 tablespoons lemon juice
- 2 tablespoons olive oil
- 1 clove garlic minced
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- Pat the chickpeas dry with a paper towel - this helps them get extra crispy when roasting.
- In a large bowl, toss the cauliflower florets and chickpeas with olive oil, cumin, paprika, garlic powder, salt, and pepper.
- Spread the mixture evenly on the prepared baking sheet, ensuring they're not overcrowded.
- Roast for 25-30 minutes, stirring halfway through, until the cauliflower is golden brown and the chickpeas are crispy.
- While everything's roasting, whisk together all dressing ingredients in a small bowl.
- In a large serving bowl, arrange the salad greens and top with the roasted cauliflower and chickpeas.
- Add sliced red onion and fresh parsley, then drizzle with the prepared dressing.