Looking for a fresh, vibrant salad that’s both nutritious and satisfying? This Cauliflower and Chickpea Salad with Lemon has become my go-to recipe for busy weekdays and casual gatherings alike. The combination of roasted cauliflower, protein-rich chickpeas, and bright lemon dressing creates a perfectly balanced dish that works as either a main course or a memorable side.
Ingredients
- 1 large head of cauliflower, cut into bite-sized florets
- 2 (15 oz) cans chickpeas, drained and rinsed
- 4 tablespoons olive oil, divided
- 2 lemons (1 for roasting, 1 for dressing)
- 3 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- ½ cup fresh parsley, chopped
- Salt and pepper to taste
- Optional: ¼ cup toasted pine nuts
Instructions
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Pat the chickpeas dry with a paper towel – this is crucial for achieving that perfect crunch.
- Toss cauliflower florets and chickpeas with 2 tablespoons olive oil, cumin, paprika, salt, and pepper.
- Spread the mixture evenly on the baking sheet. Cut one lemon into thin slices and scatter them throughout.
- Roast for 25-30 minutes, stirring halfway through, until the cauliflower is golden and chickpeas are crispy.
- While everything roasts, make the dressing by whisking together remaining olive oil, juice from the second lemon, minced garlic, and a pinch of salt.
- Once roasted, let the mixture cool for 5-10 minutes before tossing with the dressing and fresh parsley.
- Top with toasted pine nuts if using, and serve warm or at room temperature.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4-6 as a side dish, 2-3 as a main course
Recipe Notes
- Make sure your cauliflower florets are relatively uniform in size to ensure even cooking.
- Don’t overcrowd the baking sheet – use two if necessary. Overcrowding will steam rather than roast the vegetables.
- This salad keeps well in the refrigerator for up to 3 days. The chickpeas might lose some crispiness, but they’ll still taste great.
- For meal prep, you can roast the cauliflower and chickpeas ahead of time, but add the dressing and herbs just before serving.
- If you can’t find pine nuts or prefer to skip them, toasted almonds or pepitas make excellent alternatives.
- The salad tastes best when served slightly warm or at room temperature – avoid serving it straight from the refrigerator.
Cauliflower and Chickpea Salad with Lemon
A fresh, vibrant salad that's both nutritious and satisfying. The combination of roasted cauliflower, protein-rich chickpeas, and bright lemon dressing creates a perfectly balanced dish that works as either a main course or a memorable side.
Ingredients
- 1 large head of cauliflower cut into bite-sized florets
- 2 15 oz cans chickpeas, drained and rinsed
- 4 tablespoons olive oil divided
- 2 lemons 1 for roasting, 1 for dressing
- 3 cloves garlic minced
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- ½ cup fresh parsley chopped
- Salt and pepper to taste
- Optional: ¼ cup toasted pine nuts
Instructions
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Pat the chickpeas dry with a paper towel – this is crucial for achieving that perfect crunch.
- Toss cauliflower florets and chickpeas with 2 tablespoons olive oil, cumin, paprika, salt, and pepper.
- Spread the mixture evenly on the baking sheet. Cut one lemon into thin slices and scatter them throughout.
- Roast for 25-30 minutes, stirring halfway through, until the cauliflower is golden and chickpeas are crispy.
- While everything roasts, make the dressing by whisking together remaining olive oil, juice from the second lemon, minced garlic, and a pinch of salt.
- Once roasted, let the mixture cool for 5-10 minutes before tossing with the dressing and fresh parsley.
- Top with toasted pine nuts if using, and serve warm or at room temperature.
