Roasted Cauliflower Chickpea Pasta Salad
A colorful, wholesome pasta salad combining roasted cauliflower, crispy chickpeas, and arugula with a zesty lemon dressing. Packed with plant-based protein, fiber, and healthy fats, this Mediterranean-inspired dish is satisfying, easy to make, and perfect for quick dinners or meal prep.
Equipment
- 1 large baking sheet
- Parchment paper (enough to line baking sheet)
- Large deep-sided skillet
- Large pot for pasta
- colander
- Mixing bowl
- Small non-stick skillet
- Spoon or spatula
Ingredients
For the Salad:
- 1 head cauliflower cut into small florets
- 5 tbsp extra-virgin olive oil divided
- 3 tbsp capers drained and dried
- Sea salt to taste
- Freshly ground black pepper to taste
- 1 400 g can organic chickpeas, drained, rinsed, and dried
- Pinch red pepper flakes or cayenne
- 225 g strozzapreti or gemelli pasta or similar
- 4 tbsp freshly squeezed lemon juice
- Extra lemon juice to taste
- 100 g baby arugula
- Grated parmesan cheese to garnish
For the Toasted Panko:
- 1 tsp unsalted butter
- 1 tsp extra-virgin olive oil
- ⅓ cup 25 g panko bread crumbs
- 1 large garlic clove minced
- 1 tbsp grated parmesan
Instructions
- Preheat Oven and Prepare Cauliflower: Begin by preheating your oven to 400°F (200°C / 180°C fan). This ensures the cauliflower roasts evenly, developing a rich, golden-brown flavor. Line a large baking sheet with parchment paper to prevent sticking and simplify cleanup. Cut the cauliflower into evenly sized small florets so they cook uniformly. Place the florets in a mixing bowl, drizzle with 1 tablespoon of extra-virgin olive oil, and toss to coat. Season generously with sea salt and freshly ground black pepper. Spread the florets evenly on the prepared baking sheet, making sure they aren’t crowded to allow proper roasting.
- Roast Cauliflower Until Golden: Place the baking sheet in the oven and roast for 25–30 minutes, flipping halfway through. You want cauliflower with tender centers and caramelized edges for maximum flavor. Once roasted, remove from the oven and set aside to cool slightly before combining with other salad ingredients.
- Crisp the Capers: While the cauliflower roasts, heat a large deep-sided skillet over medium-high heat and add 2 tablespoons of extra-virgin olive oil. Once the oil shimmers, add the drained capers and cook for 3–4 minutes, stirring occasionally, until they puff up and become crisp. Be careful of oil splatters; a splatter guard or lid can help. Transfer the crisped capers to a plate lined with paper towels to drain excess oil. Keep the skillet for chickpea preparation.
- Crisp the Chickpeas: Using the same skillet with reserved oil, add the drained chickpeas and spread them evenly. Cook over medium-high heat for about 5 minutes, stirring frequently to ensure even browning. Reduce heat to low and season with salt, pepper, and a pinch of red pepper flakes. Continue cooking for another 2–3 minutes until chickpeas are lightly golden and crunchy. Remove from heat and set aside.
- Cook and Chill Pasta: Bring a large pot of water to a rolling boil and generously season with salt. Add 225 g of strozzapreti, gemelli, or your preferred pasta and cook until al dente, according to package instructions. Stir occasionally to prevent sticking. Drain the pasta and rinse under cold water to stop cooking. Drain thoroughly and transfer to a large mixing bowl to prepare for salad assembly.
- Prepare the Toasted Panko Breadcrumbs: In a small non-stick skillet over medium-high heat, melt 1 teaspoon unsalted butter with 1 teaspoon extra-virgin olive oil. Once the butter is foamy and oil is shimmering, add the minced garlic. Stir constantly for 1–2 minutes until fragrant without burning. Add 1/3 cup (25 g) panko breadcrumbs and stir continuously for about 2–3 minutes, until golden brown and aromatic. Remove from heat, stir in 1 tablespoon grated parmesan, and set aside.
- Assemble the Pasta Salad: In the large mixing bowl of chilled pasta, add roasted cauliflower florets, crisped chickpeas, and crisped capers. Drizzle with 4 tablespoons freshly squeezed lemon juice and the remaining 1 tablespoon olive oil. Season with salt and pepper to taste. Gently toss to combine all ingredients evenly. Add 100 g baby arugula and a sprinkle of grated parmesan, tossing lightly to incorporate without bruising the greens.
- Garnish and Serve: Sprinkle half of the toasted panko breadcrumbs over the salad and toss gently to distribute evenly. Transfer to a serving dish or individual plates. Scatter the remaining breadcrumbs on top and garnish with additional parmesan if desired. This layered approach ensures every bite offers a combination of texture and flavor. Serve immediately for the best experience, or chill for later enjoyment.
- Enjoy and Store Leftovers: Serve this vibrant pasta salad as a main dish or side. It works beautifully for lunch, dinner, or gatherings. Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep toasted breadcrumbs separate until serving to maintain crunch. Refresh the salad before eating with a splash of olive oil or lemon juice to revive flavor.
Notes
- Choose fresh cauliflower with tight florets and firm stems for the best texture and flavor.
- Pat chickpeas completely dry before roasting to achieve a crisp finish.
- Use freshly grated parmesan for richer flavor and better melting.
- Adjust lemon juice to taste — it brightens the salad and balances richness.
- Toast panko breadcrumbs last to ensure crunch and aroma before serving.
