This Roasted Cauliflower Chickpea Salad is a wholesome, nutrient-packed dish that’s as satisfying as it is colorful.
Bursting with plant-based protein from chickpeas, fiber-rich cauliflower, and healthy fats from almonds and olive oil, it’s low in saturated fat and perfect for everyday meals.
Quick to prep, easy to roast, and full of vibrant flavors, it’s ideal for lunch, dinner, or meal prep.
Plant-based Roasted Cauliflower Chickpea Salad
Equipment
- Measuring Cups & Spoons
- Large baking dish
- Oven
- Salad bowl
- Jar or airtight container
- Sharp knife & chopping board
- Baking Tray
Ingredients
For the Roasted Cauliflower & Chickpeas:
- 400 g cauliflower cut into florets
- 400 g canned chickpeas drained and rinsed
- 1 tsp ground turmeric
- 1 tsp garlic powder
- ½ tsp cumin seeds
- ½ tsp flaked sea salt
- Cracked black pepper to taste
- 2 tbsp extra virgin olive oil for roasting
For the Salad Base:
- 120 g rocket leaves rinsed
- 120 g goat cheese chèvre
For the Topping:
- ½ cup flaked almonds
For the Lemon Dressing:
- 40 mL lemon juice from 1 lemon
- 50 mL extra virgin olive oil
- 1 tsp raw honey
Instructions
- Preheat Your Oven: Begin by preheating your oven to 200°C (390°F). Ensuring the oven is fully heated before roasting will help the cauliflower and chickpeas achieve a golden, slightly crisp exterior while retaining tenderness inside. This step sets the foundation for perfectly roasted vegetables.
- Prepare the Cauliflower Florets: Remove the outer leaves from your cauliflower and trim the stem. Cut the cauliflower into bite-sized florets, making sure they are relatively uniform in size. Uniformity ensures even roasting, so each floret cooks at the same rate, avoiding any mushy or burnt pieces.
- Rinse and Drain Chickpeas: Take your canned chickpeas and rinse them thoroughly under cold running water. Drain them completely using a colander or sieve. Properly rinsing removes excess sodium and any canning liquid, which can otherwise affect flavor and texture.
- Season the Vegetables: In a large baking dish, combine the cauliflower florets and rinsed chickpeas. Sprinkle in 1 teaspoon of turmeric, 1 teaspoon of garlic powder, ½ teaspoon of cumin seeds, ½ teaspoon of flaked sea salt, and a generous crack of black pepper. Drizzle 2 tablespoons of extra virgin olive oil over the mixture. Using clean hands or a spatula, toss everything thoroughly, making sure each floret and chickpea is evenly coated with the spices and oil. This ensures maximum flavor in every bite.
- Roast the Cauliflower and Chickpeas: Place the baking dish in the preheated oven. Roast for 50–60 minutes, stirring halfway through to prevent sticking. Keep an eye on the vegetables during the last 10–15 minutes; they should turn a beautiful golden brown and have slightly crisp edges while remaining tender in the center. The chickpeas should also develop a slightly crunchy exterior, adding texture to the salad.
- Toast the Almonds: While the vegetables are roasting, prepare the almonds. Spread ½ cup of flaked almonds evenly on a separate baking tray. Place them in the oven for about 10 minutes, watching carefully to avoid burning. Toasted almonds add a warm, nutty flavor and a satisfying crunch to your salad. Remove them from the oven once lightly golden and fragrant, then set aside to cool.
- Prepare the Lemon Dressing: In a small jar or airtight container, combine 40 mL of fresh lemon juice, 50 mL of extra virgin olive oil, and 1 teaspoon of raw honey. Secure the lid tightly and shake vigorously for 15–20 seconds until the dressing emulsifies and becomes smooth. This bright, zesty dressing will enhance the roasted flavors while keeping the salad light and refreshing.
- Assemble the Salad Base: Once the roasted cauliflower and chickpeas have cooled slightly, place 120 g of rinsed rocket leaves into a large salad bowl. Arrange the roasted vegetables on top of the greens, spreading them evenly so every serving has a mix of cauliflower and chickpeas.
- Add the Goat Cheese: Crumble 120 g of soft goat cheese over the salad. The creamy texture and subtle tang of the cheese complement the roasted vegetables perfectly, adding richness without overpowering the natural flavors of the cauliflower and chickpeas.
- Top with Toasted Almonds: Sprinkle the toasted flaked almonds over the salad for a satisfying crunch. This finishing touch not only enhances texture but also introduces healthy fats and a nutty aroma that elevates the overall dish.
- Drizzle with Lemon Dressing: Finally, pour the prepared lemon dressing evenly over the salad. Toss gently if desired to coat the salad lightly, ensuring each bite has a harmonious balance of roasted vegetables, fresh greens, creamy cheese, crunchy almonds, and zesty dressing.
- Serve and Enjoy: Serve the salad immediately for the best flavor and texture. It’s perfect as a main dish for lunch or dinner, or as a side to accompany other dishes. Leftovers can be stored in a sealed container in the refrigerator for up to 2 days. Store any remaining dressing separately for up to 4–5 days.
Notes
- Roast the cauliflower and chickpeas until golden brown for maximum flavor; slightly crisp edges enhance texture.
- Uniformly cut cauliflower florets ensure even cooking.
- Rinsing canned chickpeas reduces sodium and improves flavor.
- Toast almonds carefully and monitor closely—they burn quickly.
- Lemon dressing can be adjusted to taste; add more honey for sweetness or extra lemon for tang.
- Serve immediately for the best texture, as the greens can wilt if left too long.
Chef’s Secrets To Perfect Flavor
The key to making this roasted cauliflower chickpea salad extraordinary lies in layering flavors.
Start by seasoning the vegetables generously with spices before roasting—turmeric, cumin, and garlic powder bring warmth and depth.
Don’t skip the tossing step halfway through roasting, as it ensures even browning and crispiness.
Toasting the almonds separately enhances their nuttiness without adding bitterness.
Finally, assemble the salad just before serving so the fresh greens remain crisp and the roasted vegetables maintain their texture.
Serving Suggestions For Every Meal
This salad is versatile and pairs beautifully with a variety of dishes.
Enjoy it as a satisfying main meal on its own, perfect for lunch or a light dinner.
For added protein, top with grilled chicken, salmon, or tofu. It also works as a side dish alongside roasted meats or grain bowls.
Drizzle extra dressing for a vibrant flavor boost, and serve with warm whole-grain bread or pita for a complete, balanced meal.
Storage Tips For Freshness
To keep your salad fresh, store leftover roasted cauliflower and chickpeas in a sealed container in the refrigerator for up to two days.
Keep the rocket leaves separate to prevent wilting, or add them just before serving.
The lemon dressing can be stored on its own in a sealed jar for up to 4–5 days.
Toasted almonds are best added immediately before serving to maintain their crunch.
This approach ensures every serving tastes as vibrant as the first.
Frequently Asked Questions
1. Can I make this salad ahead?
Yes! You can roast the cauliflower and chickpeas a day in advance and store them in the fridge.
Assemble the salad just before serving and add the greens and almonds to maintain freshness and texture.
2. Can I use fresh chickpeas instead of canned?
Absolutely. If using fresh chickpeas, cook them until tender before roasting. Keep in mind they may take longer to roast compared to canned chickpeas.
3. Can I substitute goat cheese?
Yes, you can use feta, ricotta, or a vegan cheese alternative. Goat cheese adds a tangy creaminess, but other soft cheeses can work equally well.
4. Can this salad be made vegan?
Definitely! Simply replace the goat cheese with a plant-based alternative, and ensure the honey in the dressing is substituted with maple syrup or agave.
5. How can I make it extra crunchy?
For extra crunch, lightly roast the chickpeas separately until crisp before combining with the cauliflower. You can also add pumpkin seeds or sunflower seeds for additional texture.
