Roasted cauliflower chickpea salad is like no other salad. It’s hearty, filling and makes the best side dish.
People will often complain that cauliflower is “tasteless” or dull. And then I laugh when I watch them devour it!
Roasting cauliflower, like many other veggies, enhances its flavour and takes it to another level.
And those charred bits.
The ones that caramelise when cooked.
They’re my favourite!
🥘 Ingredients
For the roasted cauliflower chickpea salad:
- 800 g cauliflower, cut into even-sized florets
- 2 tbsp olive oil, extra virgin
- 1 pinch salt
- 1 pinch pepper
- 1 can chickpeas, drained and rinsed
- 2 tbsp mint, finely chopped
- 1 tbsp flat-leaf parsley, finely chopped
- Pomegranate seeds, to garnish (optional)
For the tahini dressing:
- 2 tbsp tahini
- ¼ cup olive oil
- 3 tbsp lemon juice
- 1 clove garlic, crushed
- pinch sumac
- 1 pinch salt
- 1-2 tbsp warm water, to help emulsify the dressing
🔪 Instructions
- Preheat your oven to 180 deg C
- Toss the cauliflower florets with the olive oil and season with salt and pepper. Line them evenly on a baking tray and roast for 45 mins until tender and caramelised. Once cooked set aside to cool.
- In a large bowl, combine the cooled roasted cauliflower along with the chickpeas, mint and parsley.
- Whisk the tahini dressing in a separate jug or small bowl, ensuring it is smooth. If you find it is not blending add 1 tbsp of warm water.
- Toss the tahini dressing through the salad, ensuring it coats everything evenly. Plate it up and garnish with pomegranate seeds.
I combined the roasted cauliflower with a can of drained and rinsed chickpeas. I added chopped parsley and mint for freshness and dressed it in a tahini and lemon dressing with a little sumac.
And let’s not forget about the tahini.
Tahini the ever-versatile kitchen condiment. It can even transform your chickpea salad into hummus if you like. Quicker than Clark Kent can turn into Superman!
For an elegant and optional touch, I garnished it with pomegranate seeds, building on those Middle Eastern-inspired flavours.
🥗 Side dishes
If you're a vegan you're probably thinking this "roasted cauliflower chickpea salad is quite substantial".
And it is.
However if you feel it's "lacking" you may want to add some other protein with it.
Some suggestions include:
- My pork souvlaki - always a favourite and a winner!
- My traditional Greek Easter lamb
- How about some beef kofta to make it a complete Middle Eastern inspired spread?
I loved this roasted cauliflower chickpea salad so much, I had to recreate and share it with you all on the blog.
That’s what the blog is all for? Right?
What’s your “go-to” salad or side when entertaining?
📋 Recipe
Roasted Cauliflower Chickpea Salad
Ingredients
For the salad:
- 800 g cauliflower, cut into even-sized florets
- 2 tbsp olive oil, extra virgin
- 1 pinch salt
- 1 pinch pepper
- 400 g chickpeas, can, drained and rinsed
- 2 tbsp mint, finely chopped
- 1 tbsp flat-leaf parsley, finely chopped
- Pomegranate seeds, to garnish (optional)
For the tahini dressing:
- 2 tbsp tahini
- ¼ cup olive oil
- 3 tbsp lemon juice
- 1 clove garlic, crushed
- 1 pinch sumac
- 1 pinch salt
- 1-2 tbsp warm water, to help emulsify the dressing
Instructions
- Preheat your oven to 180 deg C
- Toss the cauliflower florets with the olive oil and season with salt and pepper. Line them evenly on a baking tray and roast for 45 mins until tender and caramelised. Once cooked set aside to cool.
- In a large bowl, combine the cooled roasted cauliflower along with the chickpeas, mint and parsley.
- Whisk the tahini dressing in a separate jug or small bowl, ensuring it is smooth. If you find it is not blending add 1 tbsp of warm water.
- Toss the tahini dressing through the salad, ensuring it coats everything evenly. Plate it up and garnish with pomegranate seeds.
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