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Source: Pixabay

Herby Spiced Roasted Cauliflower Chickpea Salad

If you're a fan of plant-based meals like I am, then this Cauliflower Chickpea Salad is something you must certainly try. I have prepared this recipe many times for family meals and it's always a hit. The combination of the crunchiness of the cauliflower, the nuttiness of the chickpea, and the tanginess of the dressing creates a symphony of flavors and interesting textures that I am absolutely certain you will love. It's a great recipe to make in advance as it stores well in the fridge.

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Ingredients

number of servings
5

For the Cauliflower Chickpea Salad:

  • 1 medium-sized head of cauliflower, cut into bite-sized florets Added to
  • 1 can chickpeas, drained and rinsed Added to
  • 1 large red bell pepper, diced Added to
  • 12 red onion, finely chopped Added to
  • 0.3 Cup Chopped fresh parsley Added to
  • 0.3 Cup chopped fresh mint Added to

For the Dressing:

  • 14 Cup Extra Virgin Olive Oil Added to
  • 2 tbls apple cider vinegar Added to
  • 1 tablespoon Dijon mustard Added to
  • 12 lemon, juiced Added to
  • 1 clove garlic, minced Added to
  • salt and pepper to taste Added to
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Directions

50 min.
1. Step

Preheat your oven to 400°F (204°C). While it's heating, place the cauliflower florets on a baking sheet lined with parchment paper. An added trick I’ve learned to ensure the cauliflower cooks evenly is to not overcrowd the baking sheet.

2. Step

Drizzle some olive oil over the cauliflower, toss to coat evenly, and roast in the oven for about 25-30 minutes, or until the florets are golden brown and crispy. Make sure to stir them halfway through for even roasting - this enhances the overall taste of the salad.

3. Step

While the cauliflower is roasting, rinse your chickpeas under cold water and pat them dry. This helps remove excess sodium and improve their texture.

4. Step

To prepare the dressing, simply combine the olive oil, apple cider vinegar, Dijon mustard, lemon juice, minced garlic, salt, and pepper in a small bowl, then whisk it well until emulsified. Always taste your dressing before adding it in – adjusting the flavors to your preference makes a world of difference.

5. Step

In a large salad bowl, combine the roasted cauliflower, chickpeas, red bell pepper, red onion, fresh parsley, and fresh mint.

6. Step

Drizzle the dressing over the salad and toss to combine. This salad tastes best when you let it marinate for a few hours, as this allows the flavors to meld together. You can even prepare it a day ahead, making it a perfect choice for meal prep or busy days.

7. Step

Serve this salad as a main dish or a side, whichever suits your pleasure.

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