Best Roasted Cauliflower Chickpea Salad You’ll Crave Today

Why Make This Recipe

If you’re searching for a vibrant, healthy dish that satisfies both the tummy and the taste buds, look no further than this roasted cauliflower chickpea salad. It’s packed with crunchy roasted vegetables, protein-rich chickpeas, and a creamy tahini dressing. This salad is not only easy to prepare, but it also delivers bold flavors and wonderful textures that you’ll crave again and again.

How to Make Best Roasted Cauliflower Chickpea Salad

Ingredients

• 1 head Cauliflower florets (choose fresh, firm heads for crispy edges when roasted)
• 1 can Chickpeas (drain and pat dry to ensure they roast crisp)
• 2 tablespoons Olive oil (coats veggies evenly, helping them caramelize beautifully)
• 1 teaspoon Smoked paprika (adds a smoky depth that complements the roasted flavors)
• 1 teaspoon Ground cumin (introduces a warm, earthy note to the blend)
• to taste Salt (enhances all the flavors perfectly)
• to taste Freshly ground black pepper (enhances all the flavors perfectly)
• 2 tablespoons Lemon juice (brightens the salad with zesty freshness)
• 3 tablespoons Tahini (lends a creamy, nutty richness without heaviness)
• 1 clove Garlic (minced brings a punch of savoriness)
• 1 teaspoon Honey or maple syrup (just a touch to balance acidity)
• 1/4 cup Fresh parsley (chopped finely for a burst of herbaceous brightness)
• 1/4 cup Toasted pine nuts or almonds (add crunch and a buttery finish)
• 1/2 cup Crumbled feta cheese (optional, provides a salty, creamy contrast)

Directions

1. For the Roasted Vegetables:

   • Preheat your oven to 425°F (220°C).
   • Spread the cauliflower florets and chickpeas on a baking sheet.
   • Drizzle with olive oil and sprinkle with smoked paprika, cumin, salt, and pepper.
   • Toss everything well to coat, and spread in a single layer.
   • Roast for about 25-30 minutes, flipping halfway through until the cauliflower is golden and crispy.

2. For the Dressing:

   • In a small bowl, whisk together lemon juice, tahini, minced garlic, honey (or maple syrup), salt, and pepper until smooth.
   • If the dressing is too thick, add a little water to reach your desired consistency.

3. For Finishing Touches:

   • In a large bowl, combine the roasted vegetables and chickpeas, chopped parsley, and toasted nuts.
   • Drizzle the dressing over the top and toss gently to combine.
   • If desired, sprinkle crumbled feta cheese before serving.

How to Serve Best Roasted Cauliflower Chickpea Salad

This salad is versatile and can be served as a main dish or a side. Pair it with grilled chicken, fish, or your favorite protein. You can also enjoy it on its own for a light, healthy meal. Serve it warm or at room temperature for the best flavors.

How to Store Best Roasted Cauliflower Chickpea Salad

Store any leftovers in an airtight container in the refrigerator. It will stay fresh for up to 3 days. Keep the dressing separate if possible to prevent the salad from getting soggy. You can give it a good toss before serving again.

Tips to Make Best Roasted Cauliflower Chickpea Salad

• For extra crunch, make sure to roast the chickpeas until they are crispy.
• Feel free to add other vegetables like bell peppers or sweet potatoes for variety.
• Adjust the seasoning to suit your taste preferences.

Variation

You can customize this salad by adding ingredients such as quinoa for more texture or avocado for creaminess. Substitute tahini with yogurt for a different creamy dressing.

FAQs

1. Can I make this salad ahead of time?
Yes, you can roast the veggies and make the dressing ahead. Just combine everything right before serving.

2. Is this salad vegan?
Yes, it is vegan unless you choose to add feta cheese.

3. Can I use frozen cauliflower?
Fresh cauliflower is best for roasting, but if you only have frozen, ensure you thaw and dry it well before roasting.

Roasted Cauliflower Chickpea Salad

A vibrant, healthy salad packed with crunchy roasted vegetables, protein-rich chickpeas, and a creamy tahini dressing.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Main Course, Salad

Cuisine: Healthy, Mediterranean

Calories: 320

Ingredients Method Notes

Ingredients

  

Roasted Vegetables

• 1 head Cauliflower florets Choose fresh, firm heads for crispy edges when roasted.
• 1 can Chickpeas Drain and pat dry to ensure they roast crisp.
• 2 tablespoons Olive oil Coats veggies evenly, helping them caramelize beautifully.
• 1 teaspoon Smoked paprika Adds a smoky depth that complements the roasted flavors.
• 1 teaspoon Ground cumin Introduces a warm, earthy note to the blend.
• to taste Salt Enhances all the flavors perfectly.
• to taste Freshly ground black pepper Enhances all the flavors perfectly.

Dressing

• 2 tablespoons Lemon juice Brightens the salad with zesty freshness.
• 3 tablespoons Tahini Lends a creamy, nutty richness without heaviness.
• 1 clove Garlic Minced, brings a punch of savoriness.
• 1 teaspoon Honey or maple syrup Just a touch to balance acidity.
• to taste Salt For seasoning the dressing.
• to taste Freshly ground black pepper For seasoning the dressing.

Finishing Touches

• 1/4 cup Fresh parsley Chopped finely for a burst of herbaceous brightness.
• 1/4 cup Toasted pine nuts or almonds Add crunch and a buttery finish.
• 1/2 cup Crumbled feta cheese Optional, provides a salty, creamy contrast.

Method

 

For the Roasted Vegetables

1. Preheat your oven to 425°F (220°C).
2. Spread the cauliflower florets and chickpeas on a baking sheet.
3. Drizzle with olive oil and sprinkle with smoked paprika, cumin, salt, and pepper.
4. Toss everything well to coat, and spread in a single layer.
5. Roast for about 25-30 minutes, flipping halfway through until the cauliflower is golden and crispy.

For the Dressing

1. In a small bowl, whisk together lemon juice, tahini, minced garlic, honey (or maple syrup), salt, and pepper until smooth.
2. If the dressing is too thick, add a little water to reach your desired consistency.

For Finishing Touches

1. In a large bowl, combine the roasted vegetables and chickpeas, chopped parsley, and toasted nuts.
2. Drizzle the dressing over the top and toss gently to combine.
3. If desired, sprinkle crumbled feta cheese before serving.

Notes

For extra crunch, make sure to roast the chickpeas until they are crispy. Feel free to add other vegetables like bell peppers or sweet potatoes for variety. Adjust the seasoning to suit your taste preferences.