Description
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.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 4g
- Sodium: 460mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 8g
- Protein: 7g
- Cholesterol: 0mg
