Description
Roasted Cauliflower Chickpea Salad is a vibrant and nutritious dish that packs a flavorful punch. This colorful salad showcases the rich, savory taste of roasted cauliflower paired with protein-rich chickpeas, making it perfect for any occasion—from summer picnics to cozy family dinners. Each bite is bursting with flavor, appealing to even the most reluctant vegetable eaters. With simple ingredients and quick preparation, this salad is not only satisfying but also a fantastic choice for meal prep, ensuring you have a delicious and healthy option ready to go throughout the week.
Ingredients
Scale
- 1 medium head of cauliflower (about 1 lb), cut into florets
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tbsp extra virgin olive oil
- 2 tbsp freshly squeezed lemon juice
- 1 tsp ground cumin
- 1 tsp smoked paprika
- Salt and pepper to taste
- ¼ cup fresh parsley, chopped
Instructions
- Preheat your oven to 425°F (220°C).
- In a mixing bowl, toss cauliflower florets with olive oil, ground cumin, smoked paprika, salt, and pepper until evenly coated.
- Spread the seasoned cauliflower on a baking sheet lined with parchment paper and roast for about 25–30 minutes or until golden brown and tender.
- While the cauliflower roasts, toss the drained chickpeas with olive oil and your favorite seasonings in a small bowl.
- After 15 minutes of roasting cauliflower, add the seasoned chickpeas to the tray; continue roasting for another 10–15 minutes until both are browned.
- Once roasted, let cool slightly. In a large bowl, combine roasted cauliflower and chickpeas with lemon juice and chopped parsley. Toss gently before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 210
- Sugar: 4g
- Sodium: 350mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg