Description
Easy Roasted Cauliflower and Chickpea Salad Recipe with Bold Flavor
Ingredients
Scale
- 1 head Cauliflower florets (fresh or thawed frozen)
- 1 can Chickpeas (drained and dried)
- 2 tablespoons Olive oil (for roasting)
- 1 teaspoon Smoked paprika (adds warmth)
- 1 teaspoon Ground cumin (brightens flavor)
- to taste Salt
- to taste Pepper
- 3 tablespoons Lemon juice (freshly squeezed)
- 1 clove Garlic (minced)
- 2 tablespoons Tahini or Greek yogurt (for creaminess)
- 1/4 cup Fresh parsley or cilantro (chopped)
Instructions
- Preheat oven to 425°F. In a large bowl, toss cauliflower florets and chickpeas with olive oil, smoked paprika, cumin, salt, and pepper until evenly coated.
- Roast for 25–30 minutes on a parchment-lined sheet, stirring halfway, until cauliflower is golden brown, tender inside, and chickpeas turn deeply crispy.
- Whisk together lemon juice, minced garlic, and tahini (or Greek yogurt) until creamy, adding water a teaspoon at a time to reach desired consistency.
- Season with salt and pepper, then taste and tweak the dressing’s brightness, tang, and creaminess until perfectly balanced.
- Combine roasted veggies and dressing in a serving bowl, gently tossing to coat every floret and chickpea in tangy goodness.
- Garnish with bright chopped parsley or cilantro, then let the salad rest for 5–10 minutes before serving.
Notes
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 12 g
- Saturated Fat: 1 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 8 g
- Protein: 8 g
- Cholesterol: 0 mg
Keywords: Roasted Cauliflower Chickpea Salad