This Roasted Cauliflower Chickpea Salad is simple, hearty, and full of good texture. The cauliflower gets roasted with cumin until browned around the edges, while the chickpeas join the tray for the final few minutes to warm through and pick up a little color. Add creamy avocado, peppery arugula, and plenty of fresh cilantro, and you've got an easy plant-based salad that works really well for lunch or a light dinner.
Try my Creamy Cauliflower Gratin recipe.
Try my Cauliflower Caponata Bake recipe.
Try my Rendang-Spiced Beef and Cauliflower recipe.
1| Preheat the oven to 400°F (200°C).
2| Add the cauliflower florets to a large baking sheet.
3| Drizzle over the olive oil, then sprinkle with sea salt, black pepper, and ground cumin.
4| Toss everything together until the cauliflower is evenly coated with the oil and seasoning.
5| Spread the florets out into a single layer, giving them a little space so they roast rather than steam.
6| Place the baking sheet in the oven and roast for 25 minutes.
7| While the cauliflower is roasting, drain and rinse the chickpeas, then dry them really well with paper towels or a clean kitchen towel.
8| After 25 minutes, remove the baking sheet from the oven and scatter the chickpeas around the cauliflower.
9| Give everything a gentle toss, then return the tray to the oven.
10| Roast for another 10 minutes, until the cauliflower is browned and lightly charred around the edges and the chickpeas are hot.
11| Remove the tray from the oven and let the cauliflower and chickpeas cool for several minutes.
12| Once they are warm rather than piping hot, add them to a large bowl with the avocado and arugula.
13| Toss gently so the avocado stays in chunks.
14| Finish with chopped cilantro and serve.
Try my Kimchi Beef Cauliflower Bowl recipe.
⇒ Whisk all the dressing ingredients together in a small bowl until smooth and slightly emulsified.
⇒ Once the roasted cauliflower and chickpeas have cooled slightly, combine them with the avocado and arugula. Drizzle over the lemon dressing, toss gently, then finish with chopped cilantro before serving.
Try my Cauliflower Margherita Pizza recipe next.
Cauliflower: Broccoli can work if you prefer it.
Chickpeas: White beans can be used, although they won't roast quite as firmly.
Arugula: Baby spinach or mixed greens are easy substitutes.
Avocado: A spoonful of hummus can add creaminess if you don't have avocado.
Cilantro: Fresh parsley or mint can work.
Ground cumin: Smoked paprika, curry powder, or coriander can give the salad a different flavor.
Try my Roasted Cauliflower Ranch Bowl recipe.
Add a squeeze of fresh lemon juice just before serving.
Sprinkle over pumpkin seeds or sunflower seeds for extra crunch.
Add cooked quinoa, couscous, or brown rice to turn it into a grain bowl.
Mix in sliced cucumber for extra freshness.
Add cherry tomatoes for sweetness and color.
Finish with a spoonful of tahini dressing.
Add chili flakes or cayenne if you like some heat.
Scatter over chopped red onion for a sharper bite.
A little nutritional yeast can add extra savory flavor.
Try my Baked Cauliflower Parmesan recipe.
Dry the chickpeas thoroughly. Excess moisture prevents them from roasting properly.
Don't overcrowd the baking sheet. Cauliflower browns much better when there's space between the florets.
Cut similar-size florets. They'll roast more evenly.
Add the chickpeas later. They only need about 10 minutes here, while the cauliflower needs longer to become tender and browned.
Let everything cool slightly before adding the greens. If the cauliflower is too hot, the arugula will wilt immediately.
Add the avocado last. Gentle tossing helps keep the pieces intact.
Taste before serving. Because there's no traditional dressing, a little extra salt, black pepper, or lemon juice can make a noticeable difference.
Try my Roasted Cauliflower Nourish Bowl With Hummus recipe.
Buy a whole cauliflower rather than pre-cut florets.
Store-brand canned chickpeas work perfectly well.
Cook dried chickpeas in batches if you use them regularly.
Use whichever leafy green is on sale instead of arugula.
Cilantro can be replaced with parsley if it's less expensive.
If avocados are pricey, use half an avocado and add extra chickpeas.
You can also stretch the salad by adding an inexpensive cooked grain such as rice or couscous.
Try my Cheesy Cauliflower Breakfast Muffins recipe.
Serve this salad with:
For a simple lunch, I like it as-is with some warm bread.
For dinner, add quinoa, tofu, or another plant-based protein to make it more substantial.
Try my Vegan ‘Meatballs’ in Tomato Sauce recipe.
The roasted cauliflower and chickpeas can be made ahead of time and refrigerated.
For the best texture, store the roasted ingredients separately from the arugula and avocado.
Add the greens and freshly cut avocado just before serving.
This keeps the arugula fresh and prevents the avocado from browning too quickly.
Store the roasted cauliflower and chickpeas in an airtight container in the refrigerator for up to 4 days.
Keep the arugula and cilantro separate if you're preparing the salad ahead.
Fresh avocado is best added just before serving.
You can eat the roasted cauliflower and chickpeas cold, at room temperature, or gently reheated.
To reheat, spread them on a baking sheet and warm in a 375°F (190°C) oven for several minutes.
A skillet over medium heat also works well.
I wouldn't recommend freezing the fully assembled salad because the greens and avocado won't maintain their texture.
This Roasted Cauliflower Chickpea Salad proves that a short ingredient list doesn't have to mean a boring salad.
You've got cumin-roasted cauliflower, warm chickpeas, creamy avocado, peppery arugula, and fresh cilantro all in the same bowl.
It's easy, flexible, and satisfying enough for lunch while still being simple enough to serve alongside a larger dinner.
This Roasted Cauliflower Chickpea Salad is one of my favorite easy plant-based meals! 🌿🍋 I toss warm roasted veggies with avocado, arugula, and a simple lemon-Dijon dressing.
Preheat the oven to 400°F (200°C).
Drizzle with 1 tablespoon olive oil and season with ground cumin, sea salt, and black pepper.
Roast for 25 minutes.
Toss gently and return the baking sheet to the oven for an additional 10 minutes, or until the cauliflower is tender and browned around the edges.
While the cauliflower finishes roasting, prepare the dressing. Whisk together 2 tablespoons extra virgin olive oil, lemon juice, maple syrup, Dijon mustard, sea salt, and black pepper until well combined.
Remove the roasted cauliflower and chickpeas from the oven and allow them to cool slightly.
Place the arugula, roasted cauliflower, chickpeas, and avocado in a large serving bowl.
Pour the lemon dressing over the salad.
Toss gently until the ingredients are evenly coated without breaking up the avocado.
Garnish with chopped cilantro and serve.
Servings 2
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Estimated Glycemic Index: ~35
Estimated Glycemic Load per Serving: ~15
