Roasted Cauliflower Chickpea Salad
A wholesome, crunchy, and colorful salad featuring turmeric-roasted cauliflower, protein-rich chickpeas, creamy goat’s cheese, peppery rocket, and toasted almonds, finished with a zesty lemon dressing. High in fiber, plant-based protein, and healthy fats, this easy, satisfying salad works perfectly as a main or side dish.
Equipment
- Measuring Cups and Spoons
- Large baking dish
- Oven
- Salad bowl
- Jar or airtight container (for dressing)
- Sharp knife and chopping board
Ingredients
For the Salad:
- 400 g cauliflower chopped into florets
- 400 g canned chickpeas drained and rinsed
- 1 tsp ground turmeric
- 1 tsp garlic powder
- ½ tsp cumin seeds
- ½ tsp flaked sea salt
- Cracked black pepper to taste
- 120 g rocket leaves washed
- 120 g goat’s chèvre
- ½ cup flaked almonds
For the Lemon Dressing:
- 40 mL lemon juice from 1 lemon
- 50 mL extra virgin olive oil
- 1 tsp raw honey
Instructions
- Preheat and Prepare the Oven: Begin by preheating your oven to 200°C (390°F). This ensures that when you place your cauliflower and chickpeas in the oven, they roast evenly and develop a golden, slightly crispy exterior. Line a large baking dish with parchment paper if you prefer easier cleanup, or leave it unlined for a more rustic roast.
- Prepare the Cauliflower Florets: Remove the outer leaves of the cauliflower and wash the head under cold running water. Pat dry with a clean kitchen towel to avoid excess moisture. Carefully cut the cauliflower into small, evenly sized florets. Uniform sizes will help the cauliflower roast consistently, giving you a perfect golden texture without overcooking or burning. Place the florets into your prepared baking dish.
- Rinse and Prepare the Chickpeas: Open the can of chickpeas, drain them thoroughly, and rinse under cold water to remove any canning liquid. Shake off excess water or pat dry with a paper towel to avoid steaming during roasting. Add the chickpeas to the same baking dish as the cauliflower so they roast together, absorbing the warm spices and olive oil.
- Season the Vegetables: Sprinkle the ground turmeric, garlic powder, and cumin seeds evenly over the cauliflower and chickpeas. Add the flaked sea salt and freshly cracked black pepper according to your taste preference. Drizzle generously with extra virgin olive oil to coat all ingredients. Using a large spoon or your hands, gently toss the mixture until every floret and chickpea is lightly coated with spices and oil. This step is key for developing rich flavor and even roasting.
- Roast the Cauliflower and Chickpeas: Place the baking dish in the preheated oven. Roast for 50 minutes to 1 hour, depending on your desired level of crispiness. Stir the vegetables halfway through roasting to ensure even browning and prevent burning. The cauliflower should turn golden at the edges, and the chickpeas should develop a crunchy exterior while remaining tender inside.
- Toast the Almonds: While the vegetables roast, prepare a small baking tray for the almonds. Spread 1/2 cup of flaked almonds in a single layer. Place them in the oven for 10 minutes, keeping a close eye to prevent burning. They should turn lightly golden and fragrant. Toasted almonds add a rich crunch that balances the softness of the roasted cauliflower and chickpeas. Remove from the oven and set aside.
- Prepare the Lemon Dressing: In a small jar or airtight container, combine the juice of 1 fresh lemon, 50 mL extra virgin olive oil, and 1 teaspoon of raw honey. Secure the lid tightly and shake vigorously until fully emulsified. The dressing should be smooth, slightly thick, and bright in flavor. Adjust seasoning with a pinch of salt if desired. This fresh lemon dressing adds tang and a touch of sweetness that perfectly complements the roasted vegetables.
- Assemble the Salad Base: Place 120 g of fresh, washed rocket leaves into a large salad bowl. The peppery flavor of rocket creates a lively contrast with the roasted cauliflower and creamy goat’s cheese. Ensure the leaves are evenly spread as a base for your salad toppings.
- Layer the Roasted Vegetables: Once roasted, remove the cauliflower and chickpeas from the oven. Let them cool slightly for 5 minutes, then transfer them onto the bed of rocket leaves. Arrange evenly so that each serving will have a balanced mix of crunchy chickpeas and tender cauliflower.
- Add Goat’s Chèvre: Crumble 120 g of soft goat’s chèvre over the top of the roasted vegetables. The creamy texture and subtle tang of the cheese enrich the salad and contrast beautifully with the crunch of the almonds and chickpeas. Break the cheese into small chunks so every bite has a touch of creamy indulgence.
- Sprinkle Toasted Almonds: Scatter the toasted flaked almonds evenly across the salad. The nuts add a satisfying crunch and nutty aroma that elevate the flavor and texture profile of the dish. Make sure they are distributed evenly for a balanced bite in every portion.
- Dress and Serve: Drizzle the prepared lemon dressing over the salad just before serving. Toss lightly if desired, or leave the toppings visually intact for a more elegant presentation. Serve immediately while the roasted vegetables are warm and the almonds remain crunchy.
- Storage and Leftover Tips: If you have leftovers, store the salad in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate if possible to preserve the crunch of the almonds and freshness of the rocket. The roasted cauliflower and chickpeas can be enjoyed cold or gently reheated before serving.
Notes
- For the best texture, make sure the cauliflower florets are evenly sized so they roast uniformly.
- Rinsing and drying the chickpeas thoroughly prevents them from steaming, helping them achieve a crisp exterior.
- Toasting the almonds separately enhances their nutty flavor and adds a satisfying crunch.
- The lemon dressing can be adjusted to taste—more honey for sweetness, more lemon for tang.
- This salad works well as a main dish or a side, and leftovers can be stored in the fridge for up to two days.
