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.