Chickpea and Roasted Cauliflower Salad with Lemon Garlic Dressing Recipe

Introduction

This Chickpea and Roasted Cauliflower Salad with Lemon Garlic Dressing is a vibrant and healthy dish perfect for any meal. Roasting the cauliflower enhances its natural sweetness, while the lemon garlic dressing adds a fresh, zesty touch. It’s easy to prepare and full of flavor.

Ingredients

• 1 head cauliflower, cut into florets
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 can (15 oz / 425g) chickpeas, drained and rinsed
• 1/2 cup (75g) red onion, finely diced
• 1/4 cup (15g) fresh parsley, chopped
• 1/4 cup (15g) fresh mint, chopped
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 clove garlic, minced
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Step 1: Preheat your oven to 400°F (200°C). Place cauliflower florets on a baking sheet and drizzle with 2 tablespoons olive oil. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Toss to coat evenly.
2. Step 2: Roast the cauliflower for 20-25 minutes, flipping halfway through, until golden brown and tender. Remove from oven and let cool slightly.
3. Step 3: While the cauliflower is roasting, prepare the dressing. In a small bowl, whisk together 3 tablespoons olive oil, lemon juice, minced garlic, Dijon mustard, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
4. Step 4: In a large mixing bowl, combine the roasted cauliflower, chickpeas, red onion, parsley, and mint.
5. Step 5: Pour the dressing over the salad and toss gently to combine all ingredients.
6. Step 6: Let the salad sit for 10 minutes to allow flavors to meld together before serving.
7. Step 7: Serve at room temperature or chilled.

Tips & Variations

• For extra crunch, add toasted pine nuts or slivered almonds just before serving.
• Substitute fresh herbs with cilantro or basil for a different flavor profile.
• If you prefer, swap chickpeas for cooked quinoa or lentils to add more protein.
• Use fresh lemon juice for the best bright and tangy dressing taste.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop as it sits. To serve, enjoy chilled or bring to room temperature. If the salad looks dry after refrigeration, toss with a little extra olive oil or lemon juice before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, this salad tastes even better after resting for a few hours or overnight, which allows the flavors to meld. Just store it covered in the refrigerator.

Is this salad vegan and gluten-free?

Yes, all the ingredients in this salad are naturally vegan and gluten-free, making it suitable for most dietary needs.

Chickpea and Roasted Cauliflower Salad with Lemon Garlic Dressing Recipe

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★★★★★

4.5 from 147 reviews

A vibrant and healthy Chickpea and Roasted Cauliflower Salad featuring tender roasted cauliflower florets, protein-packed chickpeas, fresh herbs, and a zesty lemon garlic dressing. Perfect as a light lunch or side dish, this salad combines wholesome ingredients for a flavorful, nutritious meal.

• Author: Viktoria
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Baking
• Cuisine: Mediterranean
• Diet: Vegan

Ingredients

Scale 1x2x3x

Salad

• 1 head cauliflower, cut into florets
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 can (15 oz / 425g) chickpeas, drained and rinsed
• 1/2 cup (75g) red onion, finely diced
• 1/4 cup (15g) fresh parsley, chopped
• 1/4 cup (15g) fresh mint, chopped

Dressing

• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 clove garlic, minced
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the cauliflower.
2. Prepare Cauliflower: Place cauliflower florets on a baking sheet and drizzle them with 2 tablespoons of olive oil. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Toss well to ensure the cauliflower is evenly coated.
3. Roast Cauliflower: Roast the cauliflower in the oven for 20-25 minutes, flipping the florets halfway through cooking. Roast until golden brown and tender. Once done, remove from the oven and let it cool slightly.
4. Make Dressing: While the cauliflower roasts, whisk together 3 tablespoons olive oil, 2 tablespoons lemon juice, minced garlic, Dijon mustard, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a small bowl until well combined.
5. Combine Salad Ingredients: In a large mixing bowl, combine the roasted cauliflower, drained chickpeas, finely diced red onion, chopped parsley, and chopped mint.
6. Toss Salad: Pour the prepared lemon garlic dressing over the salad. Toss gently to ensure all ingredients are coated with the dressing and flavors meld together.
7. Rest and Serve: Allow the salad to sit for 10 minutes before serving to deepen the flavors. Serve the salad at room temperature or chilled as preferred.
8. Storage: Store any leftover salad in an airtight container in the refrigerator for up to 3 days.

Notes

• This salad can be served as a main dish for a light meal or as a side dish alongside grilled proteins.
• For extra crunch, consider adding chopped nuts like almonds or walnuts.
• The salad tastes great both chilled or at room temperature.
• Use fresh herbs for the best flavor; parsley and mint complement the roasted cauliflower beautifully.
• Adjust the seasoning of the dressing to taste by adding more lemon juice or mustard if desired.

Keywords: chickpea salad, roasted cauliflower salad, lemon garlic dressing, vegan salad, healthy lunch, Mediterranean salad