Looking for a vibrant, nutritious meal that’s both satisfying and full of flavor? This Spicy Cauliflower and Chickpea Salad has become my go-to recipe for busy weekdays and meal prep. It’s a perfect balance of hearty vegetables, protein-rich chickpeas, and a kick of heat that’ll wake up your taste buds. What I love most about this recipe is how it stays fresh in the fridge for days, making it an excellent option for make-ahead lunches.
Ingredients
- 1 large head of cauliflower, cut into bite-sized florets
- 2 (15 oz) cans chickpeas, drained and rinsed
- 3 tablespoons olive oil
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½-1 teaspoon cayenne pepper (adjust to taste)
- 1 red onion, finely diced
- 2 cups fresh parsley, roughly chopped
- ½ cup fresh lemon juice
- Salt and black pepper to taste
Instructions
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Toss the cauliflower florets and chickpeas with 2 tablespoons olive oil, curry powder, cumin, paprika, and cayenne pepper in a large bowl.
- Spread the seasoned mixture evenly on the prepared baking sheet. Roast for 25-30 minutes, stirring halfway through, until the cauliflower is tender and slightly charred.
- While the cauliflower mixture roasts, combine the diced red onion and remaining olive oil in a large serving bowl.
- Once the cauliflower and chickpeas are done, let them cool for about 5 minutes.
- Add the roasted mixture to the bowl with onions, then toss in the fresh parsley and lemon juice.
- Season with salt and black pepper to taste, and give everything a good toss.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6 as a main dish, 8 as a side
Recipe Notes
Here are some helpful tips to make this recipe even better:
- Make sure to dry your chickpeas thoroughly after rinsing – this helps them get crispy in the oven.
- Don’t overcrowd the baking sheet; use two if necessary. Overcrowding will steam rather than roast the vegetables.
- This salad can be served warm, at room temperature, or chilled – it’s delicious all ways!
- For meal prep, store the dressed salad in an airtight container for up to 4 days.
- To reduce the heat, start with ¼ teaspoon of cayenne and adjust to your preference.
- For extra protein, try adding crumbled feta cheese or toasted pine nuts just before serving.
The beauty of this Spicy Cauliflower and Chickpea Salad lies in its versatility – it works perfectly as a main dish, side dish, or even as a filling for warm pita bread. The combination of warm spices and fresh herbs creates layers of flavor that keep you coming back for more.
Spicy 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
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½-1 teaspoon cayenne pepper adjust to taste
- 1 red onion finely diced
- 2 cups fresh parsley roughly chopped
- ½ cup fresh lemon juice
- Salt and black pepper to taste
Instructions
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Toss the cauliflower florets and chickpeas with 2 tablespoons olive oil, curry powder, cumin, paprika, and cayenne pepper in a large bowl.
- Spread the seasoned mixture evenly on the prepared baking sheet. Roast for 25-30 minutes, stirring halfway through, until the cauliflower is tender and slightly charred.
- While the cauliflower mixture roasts, combine the diced red onion and remaining olive oil in a large serving bowl.
- Once the cauliflower and chickpeas are done, let them cool for about 5 minutes.
- Add the roasted mixture to the bowl with onions, then toss in the fresh parsley and lemon juice.
- Season with salt and black pepper to taste, and give everything a good toss.
