Chickpea and Roasted Cauliflower Salad with Lemon Garlic Dressing Recipe
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.
- 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
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
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the cauliflower.
- 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.
- 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.
- 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.
- Combine Salad Ingredients: In a large mixing bowl, combine the roasted cauliflower, drained chickpeas, finely diced red onion, chopped parsley, and chopped mint.
- 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.
- 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.
- 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
