Spicy Cauliflower and Chickpea Salad
A vibrant, nutritious meal that's both satisfying and full of flavor. A perfect balance of hearty vegetables, protein-rich chickpeas, and a kick of heat.
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.