Cauliflower and Chickpea Salad
A fresh, nutritious salad that's both satisfying and simple to prepare. It combines crispy roasted cauliflower with protein-rich chickpeas, creating a hearty dish that works perfectly as a main course or side dish.
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.