Roasted Cauliflower and Chickpea Salad
A delicious, nutritious meal that's both satisfying and simple to prepare. The combination of crispy roasted cauliflower and protein-packed chickpeas creates a hearty salad that's both filling and packed with flavor.
Ingredients
- 1 large head of cauliflower cut into florets
- 2 15 oz cans chickpeas, drained and rinsed
- 3 tablespoons olive oil
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 4 cups mixed salad greens
- 1/2 red onion thinly sliced
- 1/2 cup fresh parsley chopped
- 3 tablespoons lemon juice
- 2 tablespoons olive oil
- 1 clove garlic minced
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- Pat the chickpeas dry with a paper towel - this helps them get extra crispy when roasting.
- In a large bowl, toss the cauliflower florets and chickpeas with olive oil, cumin, paprika, garlic powder, salt, and pepper.
- Spread the mixture evenly on the prepared baking sheet, ensuring they're not overcrowded.
- Roast for 25-30 minutes, stirring halfway through, until the cauliflower is golden brown and the chickpeas are crispy.
- While everything's roasting, whisk together all dressing ingredients in a small bowl.
- In a large serving bowl, arrange the salad greens and top with the roasted cauliflower and chickpeas.
- Add sliced red onion and fresh parsley, then drizzle with the prepared dressing.