This Chickpea and Roasted Cauliflower Salad is one of those dishes I turn to when I want something fresh, hearty, and simple. The warm, nutty flavor of roasted cauliflower pairs perfectly with creamy chickpeas and a bright lemon garlic dressing. I make it often for lunch or as a side for dinner—it’s satisfying without being heavy and tastes even better the next day.
Why You’ll Love This Recipe
I love how balanced this salad is—it’s light yet filling, and it’s packed with fiber and plant-based protein. Roasting the cauliflower gives it a golden, slightly crisp texture that contrasts beautifully with the chickpeas. The lemon garlic dressing adds a sharp, tangy brightness that brings everything together. It also keeps well, making it perfect for meal prep or taking to work. I often serve it warm right after roasting, but it’s just as good cold straight from the fridge.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 head cauliflower, cut into florets
2 tablespoons olive oil (for roasting)
½ teaspoon salt
¼ teaspoon ground black pepper
1 can (15 oz / 425 g) chickpeas, drained and rinsed
½ cup red onion, finely diced
¼ cup chopped fresh parsley
¼ cup chopped fresh mint
For the lemon garlic dressing:
3 tablespoons olive oil
2 tablespoons fresh lemon juice
1 clove garlic, minced
1 teaspoon Dijon mustard
½ teaspoon salt
¼ teaspoon ground black pepper
Directions
Preheat the oven to 400°F (200°C).
Spread the cauliflower florets on a baking sheet. Drizzle with 2 tablespoons of olive oil and season with ½ teaspoon salt and ¼ teaspoon black pepper. Toss everything together and spread it out evenly.
Roast the cauliflower for 20 to 25 minutes, flipping halfway through, until it’s golden brown and tender. Let it cool slightly after removing it from the oven.
In a small bowl, whisk together the dressing: olive oil, lemon juice, minced garlic, Dijon mustard, salt, and pepper.
In a large mixing bowl, combine the roasted cauliflower, chickpeas, red onion, chopped parsley, and chopped mint.
Pour the lemon garlic dressing over the salad and toss gently to coat everything well.
Let the salad sit for 10 minutes before serving so the flavors can meld. Serve at room temperature or chilled.
Sometimes I switch things up depending on what I have. Here are a few changes I like to make:
Add roasted bell peppers or zucchini for extra color and flavor
Use cilantro or dill instead of mint for a different herb profile
Toss in crumbled feta cheese for a salty, creamy addition
Sprinkle with toasted pine nuts or almonds for crunch
Add a pinch of cumin or smoked paprika to the dressing for warmth
storage/reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually get better the longer they sit. I usually eat it cold or bring it to room temperature—reheating isn’t necessary and can make the cauliflower soft and mushy.
FAQs
Can I use frozen cauliflower?
Yes, I’ve done it. Just thaw it completely and pat it dry before roasting so it doesn’t release too much moisture in the oven.
Can I make this salad ahead of time?
Definitely. I often roast the cauliflower and prep the other ingredients in advance. It keeps really well in the fridge, and the flavors improve after a few hours.
What other protein can I add?
I sometimes top it with grilled chicken, boiled eggs, or even tuna if I want more protein. It works great as a base for different toppings.
Can I use lime juice instead of lemon?
Yes, lime juice works too, though it gives the salad a slightly different citrus note. I use whichever I have on hand.
Is this salad vegan and gluten-free?
Yes, this recipe is naturally vegan and gluten-free as written, so it fits a variety of dietary needs.
Conclusion
This Chickpea and Roasted Cauliflower Salad with Lemon Garlic Dressing is one of my go-to meals when I want something easy, healthy, and flavorful. The combination of roasted vegetables, fresh herbs, and bright dressing makes it a crowd-pleaser every time. Whether I serve it as a side or a main, it always feels fresh, filling, and full of goodness.
Chickpea and Roasted Cauliflower Salad with Lemon Garlic Dressing is a hearty, plant-based dish combining crispy roasted cauliflower, creamy chickpeas, fresh herbs, and a zesty homemade vinaigrette. It’s perfect for lunch, dinner, or meal prep.
Ingredients
1 head cauliflower, cut into florets
2 tablespoons olive oil (for roasting)
½ teaspoon salt
¼ teaspoon ground black pepper
1 can (15 oz / 425 g) chickpeas, drained and rinsed
½ cup red onion, finely diced
¼ cup chopped fresh parsley
¼ cup chopped fresh mint
For the lemon garlic dressing:
3 tablespoons olive oil
2 tablespoons fresh lemon juice
1 clove garlic, minced
1 teaspoon Dijon mustard
½ teaspoon salt
¼ teaspoon ground black pepper
Instructions
Preheat oven to 400°F (200°C).
On a baking sheet, toss cauliflower with 2 tbsp olive oil, ½ tsp salt, and ¼ tsp pepper. Roast for 20–25 minutes, flipping halfway through, until golden and tender.
In a small bowl, whisk together dressing ingredients: olive oil, lemon juice, garlic, mustard, salt, and pepper.
In a large bowl, combine roasted cauliflower, chickpeas, red onion, parsley, and mint.
Pour dressing over salad and toss gently to combine.
Let sit for 10 minutes before serving. Serve at room temperature or chilled.
Notes
Thawed frozen cauliflower can be used—dry it well before roasting.
Add crumbled feta, roasted bell peppers, or toasted nuts for variety.
Substitute herbs like cilantro or dill as desired.
The salad keeps well and flavors improve after sitting.
Serve cold or at room temperature—no need to reheat.
