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    Home » Recipes » Salad

    Roasted Cauliflower Chickpea Salad

    Published: Jan 7, 2014 · Updated: Jul 22, 2020 by Peter G · This post may contain affiliate links · Leave a Comment

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    Jump to Recipe Print Recipe

    Roasted cauliflower chickpea salad is like no other salad. It’s hearty, filling and makes the best side dish.

    a salad made with cauliflower and chickpeas served on a blue plate
    Serving up the roasted cauliflower chickpea salad

    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!

    cauliflower florets on a chopping board
    Be sure to cut cauliflower florets into even pieces

    🥘 Ingredients

    For the roasted cauliflower chickpea salad:

    • 800 g cauliflower, cut into even-sized florets
    • 2 tablespoon olive oil, extra virgin
    • 1 pinch salt 
    • 1 pinch pepper
    • 1 can chickpeas, drained and rinsed
    • 2 tablespoon mint, finely chopped
    • 1 tablespoon flat-leaf parsley, finely chopped
    • Pomegranate seeds, to garnish (optional)

    For the tahini dressing:

    • 2 tablespoon tahini
    • ¼ cup olive oil
    • 3 tablespoon lemon juice
    • 1 clove garlic, crushed
    • pinch sumac
    • 1 pinch salt 
    • 1-2 tablespoon warm water, to help emulsify the dressing
    tossing roasted cauliflower chickpea salad in a bowl
    Toss your salad well!

    🔪 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 tablespoon 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.

    Garnish with pomegranates for an elegant touch!

    🥗 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 iconic Greek slow roasted 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?

    cauliflower and chickpea salad being tosses in a bowl

    Roasted Cauliflower Chickpea Salad

    Author: Peter G
    A Middle Eastern-inspired salad dressed with lemon and tahini that is not only delicious but filling too. Surprise those cauliflower haters!
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 45 mins
    Total Time 1 hr 5 mins
    Cuisine Mediterranean, Middle Eastern
    Servings 4 people

    Ingredients
      

    For the salad:

    • 800 g cauliflower, cut into even-sized florets
    • 2 tablespoon olive oil, extra virgin
    • 1 pinch salt
    • 1 pinch pepper
    • 400 g chickpeas, can, drained and rinsed
    • 2 tablespoon mint, finely chopped
    • 1 tablespoon flat-leaf parsley, finely chopped
    • Pomegranate seeds, to garnish (optional)

    For the tahini dressing:

    • 2 tablespoon tahini
    • ¼ cup olive oil
    • 3 tablespoon lemon juice
    • 1 clove garlic, crushed
    • 1 pinch sumac
    • 1 pinch salt
    • 1-2 tablespoon warm water, to help emulsify the dressing
    Prevent your screen from going dark

    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 tablespoon of warm water.
    • Toss the tahini dressing through the salad, ensuring it coats everything evenly. Plate it up and garnish with pomegranate seeds.

    Nutrition

    Calories: 444 kcal | Carbohydrates: 40 g | Protein: 14 g | Fat: 28 g | Saturated Fat: 4 g

    This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

    © Souvlaki For the Soul

    Made this recipe?Let me know how you went and tag @souvlakiman on Instagram!

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    Peter Georgakopoulos owner of Souvlaki For The Soul

    Yeia sou! I'm Peter! I consider Greek food to be the best food in the world. Let me show you how easy it is to prepare traditional and modern Greek recipes in your kitchen. And bonus points if you like baking too!

    More about me →

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