A HEARTY AND VIBRANT SALAD!
This salad is great for a quick easy plant-based meal. Enjoy this salad warm, or cold, it’s delicious either way!
It’s getting warmer outside and for me, that means salad season! This salad has roasted cauliflower and chickpeas. I love both of these ingredients for their ability to easily pick-up whatever flavors they are seasoned with. I’ve simply seasoned them today with salt, paprika, garlic powder, and cumin powder. Simple but sooo much flavor!
For the dressing, I’ve done a simple lemon juice and olive oil but if you are looking for something a bit more rich and creamy, my simple tahini dressing would be perfect!
To finish off the salad I’ve used a spice mix called za’atar. While you can find this at some grocery stores, you can also make this at home very easily! I have a recipe for you for the perfect za’atar here.
Oven Roasted Cauliflower & Chickpea Salad
This salad is great for a quick easy plant-based meal. Enjoy this salad warm, or cold, it's delicious either way!
INGREDIENTS
- 1 head of cauliflower, cut into florets
- 1 14 oz can of chickpeas, drained, rinsed, and patted dry
- ~ 3 to 4 tbsp extra virgin olive oil
- 1.5 tsp salt or to taste
- 1 Tbsp paprika
- 2 tsp garlic powder
- 2 tsp cumin powder
- 6 cups mixed greens (I used spinach & arugula)
- 1/4 cup chopped nuts (I used almonds)
- 1/4 cup fresh herbs chopped (I used dill & parsley)
- 1/4 cup fresh pomegranate (can sub raisins, chopped dates, figs, or other compatible dried fruit)
- juice of half a lemon
- 2 Tbsp extra virgin olive oil
- 3 Tbsp za’atar
INSTRUCTIONS
- Preheat your oven to 400 ℉ / 200 ℃.
- On a large baking sheet, combine the cauliflower, chickpeas, olive oil, and spices. Toss everything together well to coat.
- Roast for 20 minutes, or until the Cauliflower is tender and lightly charred.
- Meanwhile, in a large salad bowl, combine the mixed greens, and prep your other ingredients
- Toss the roasted cauliflower and chickpeas in with the salad and dress with lemon juice, EVOO, and season a bit with salt & pepper. Top the salad with your herbs, nuts, pomegranate / dried fruit, and lastly sprinkle over the za’atar (you can buy za’atar or make it at home. I have a great recipe on my blog!)
- This salad is great warm, at room temp, or cold! Leftovers work beautifully!
NOTES:
- For a creamier dressing use my simple tahini dressing.
- To make your own za'atar, follow the recipe here.
