Roasted Cauliflower & Chickpea Salad


Simple meals are often the best, and this is no exception.  Add a hard boiled egg, toss it with some greens, and call it a meal.  It also makes a satisfyingly filling side to your main dish.

Roasting the cauliflower makes it nutty and sweet, a good balance with the fiber-rich chickpeas.  Roasting them both makes the dish easier to digest, just an added bonus!  This is one of those recipes from “my toolbox” that I keep pulling out, it’s so good.  Thanks Gweneth from “It’s All Good” for the inspiration!  

Roasted Cauliflower & Chickpea Salad
A simple & savory side dish
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  1. 1 head of cauliflower, cut into small individual florets
  2. 1 can of chickpeas, rinsed well and patted dry
  3. 1/4 cup chopped parsley
  4. 2 tbsp dijon mustard or whole grain mustard works great too
  5. 1 tbsp apple cider vinegar
  6. Extra virgin olive oil
  7. Coarse sea salt
  8. Freshly ground black pepper
  1. Preheat oven to 400 degrees
  2. Toss the chickpeas and cauliflower together in a roasting pan with about 3 tbsp of olive oil and a pinch of salt.
  3. Roast, stirring occasionally, for 45 minutes, or until it has evenly browned and the cauliflower is soft.
  4. In the meantime, prepare the sauce.
  5. Whisk together mustard, vinegar, and 1/4 cup olive oil, along with salt and pepper to taste.
  6. Once the cauliflower and chickpeas have finished, toss immediately with the sauce and sprinkle with fresh parsley.
Adapted from It's All Good
Adapted from It's All Good
Molly Bea

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