Plant-based Roasted Cauliflower Chickpea Salad
A vibrant, plant-based salad featuring roasted cauliflower and protein-rich chickpeas, topped with toasted almonds and creamy goat cheese. Drizzled with a zesty lemon dressing, it’s easy to prepare, nutrient-dense, and perfect for a quick lunch, dinner, or meal prep.
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.
