Roasted Cauliflower Salad with Chickpeas
Roasted Cauliflower Salad with Chickpeas is a vibrant, nutritious dish that combines the warmth of roasted cauliflower with the crunch of crispy chickpeas. Dressed in olive oil, garlic, and cumin, this salad is finished with a zesty squeeze of lemon juice and fresh parsley. Perfect for meal prep or as a crowd-pleaser at gatherings, it can be enjoyed warm or chilled, making it a versatile addition to any meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
Ingredients
Scale
- 1 medium head cauliflower (about 2 cups florets)
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tbsp extra virgin olive oil
- 1 tsp garlic powder
- 1 tsp ground cumin
- Juice of 1 lemon (about 2 tbsp)
- Fresh parsley for garnish
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Cut the cauliflower into small florets and combine them with the chickpeas in a bowl.
- Drizzle olive oil over the mixture. Add garlic powder, cumin, salt, and pepper; toss to coat evenly.
- Spread the mixture on the prepared baking sheet in an even layer. Roast for 25-30 minutes until golden brown, stirring halfway through.
- Remove from the oven and squeeze fresh lemon juice over the salad while it's hot.
- Transfer to a serving bowl or platter and sprinkle with chopped parsley before serving.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 210
- Sugar: 4g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 9g
- Protein: 7g
- Cholesterol: 0mg