Description
A vibrant roasted cauliflower chickpea salad that combines smoky, nutty cauliflower with zesty chickpeas for a protein-packed, vegetarian dish. Quick to prepare and full of fresh flavors.
Ingredients
Scale
- 1 cup cauliflower florets
- 1 can chickpeas, drained and rinsed
- 2 tablespoons extra‑virgin olive oil
- 2 cloves fresh garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 lemon (zest and juice)
- 1 teaspoon sea salt
- 1 handful fresh parsley, chopped
- 1/4 cup crumbled feta cheese
- 1/4 cup toasted almonds
- 1 tablespoon hot sauce (optional)
Instructions
- Preheat a large baking sheet or cast‑iron skillet to 425°F (220°C). If you prefer a crispier finish, set the oven to broil for the last minute.
- Toss cauliflower florets, chickpeas, minced garlic, paprika, cumin, and a generous splash of olive oil until everything is evenly coated.
- Spread the mixture in a single line on the hot sheet, making sure no pieces overlap to avoid steaming.
- Roast for 18‑20 minutes, turning halfway, until florets brown and chickpeas blister.
- While roasting, whisk in lemon zest, juice, pinch of salt, and half the parsley; set aside.
- When veggies are caramelized, remove from oven and let cool ten minutes.
- Add feta, remaining parsley, almonds, and hot sauce (if using) to the bowl, drizzle the citrus dressing, and toss gently.
- Serve warm or at room temperature, garnished with extra parsley leaves and a lemon wedge.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Vegetarian