Looking for a fresh, nutritious salad that’s both satisfying and simple to prepare? This Cauliflower and Chickpea Salad has become my go-to recipe for busy weekdays and casual gatherings alike. It combines crispy roasted cauliflower with protein-rich chickpeas, creating a hearty dish that works perfectly as a main course or side dish. What I love most about this salad is how it stays crisp and flavorful even after a few hours, making it ideal for meal prep or potlucks.
Ingredients
- 1 large head of cauliflower, cut into bite-sized florets
- 2 (15 oz) cans chickpeas, drained and rinsed
- 3 tablespoons olive oil, divided
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ red onion, finely diced
- 2 cups fresh parsley, roughly chopped
- Juice of 2 lemons
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Toss cauliflower florets with 2 tablespoons olive oil, cumin, and smoked paprika. Spread them evenly on the baking sheet.
- Roast for 20-25 minutes, stirring halfway through, until golden brown and tender-crisp.
- While the cauliflower roasts, pat the chickpeas dry with paper towels – this helps them stay crispy in the salad.
- In a large bowl, combine the roasted cauliflower, chickpeas, red onion, and parsley.
- Whisk together remaining olive oil, lemon juice, minced garlic, salt, and pepper in a small bowl.
- Pour the dressing over the salad and toss gently to combine. Taste and adjust seasoning as needed.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 6 as a side dish, 4 as a main course
Recipe Notes
For best results, let the roasted cauliflower cool for about 5 minutes before combining it with other ingredients – this helps maintain the perfect texture. If you’re meal prepping, store the dressing separately and add it just before serving. The salad keeps well in the refrigerator for up to 3 days.
To make this salad even more substantial, try adding diced cucumber, cherry tomatoes, or crumbled feta cheese. For additional protein, a handful of toasted pine nuts or almonds works wonderfully. If you prefer a spicier kick, add a pinch of red pepper flakes to the dressing.
The key to perfect roasted cauliflower is not overcrowding the baking sheet – give those florets plenty of space to ensure they roast rather than steam. And don’t skip drying the chickpeas – it makes a noticeable difference in the final texture of your salad.
Cauliflower and Chickpea Salad
Ingredients
- 1 large head of cauliflower cut into bite-sized florets
- 2 15 oz cans chickpeas, drained and rinsed
- 3 tablespoons olive oil divided
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ red onion finely diced
- 2 cups fresh parsley roughly chopped
- Juice of 2 lemons
- 2 cloves garlic minced
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Toss cauliflower florets with 2 tablespoons olive oil, cumin, and smoked paprika. Spread them evenly on the baking sheet.
- Roast for 20-25 minutes, stirring halfway through, until golden brown and tender-crisp.
- While the cauliflower roasts, pat the chickpeas dry with paper towels – this helps them stay crispy in the salad.
- In a large bowl, combine the roasted cauliflower, chickpeas, red onion, and parsley.
- Whisk together remaining olive oil, lemon juice, minced garlic, salt, and pepper in a small bowl.
- Pour the dressing over the salad and toss gently to combine. Taste and adjust seasoning as needed.
