I’m thrilled to share this Spiced Roasted Cauliflower & Chickpea Salad with you! This dish has quickly become a staple in our kitchen because it’s incredibly easy to make, bursting with flavor, and super nourishing. The combination of spiced cauliflower, crunchy chickpeas, fresh mint, and creamy avocado creates a beautiful harmony of textures and tastes. Each serving is packed with 25 grams of fiber, 9 mg of iron, and an array of vitamins. The zesty orange dressing ties everything together, offering a delightful, tangy finish. Perfect for a quick lunch or a hearty dinner, this delicious salad is sure to become a favorite in your meal rotation! If you love spiced veggie salads, try my baked harvest salad, chopped southwest salad, or Moroccan-inspired nourish bowl next.
Why I Love This Recipe
- High in Fiber: With 25 g of fiber per serving, this salad is excellent for digestive health.
- Iron-Rich: Provides 9 mg of iron, essential for maintaining energy levels.
- Nutrient-Dense: Packed with vitamins A and C, supporting immune health.
- Delicious Flavor: The combination of spices like lemon myrtle and sweet paprika adds a unique, delightful taste.
- Versatile: Great as a main meal or a side dish, perfect for any time of the day.
Ingredient Notes
- Chickpeas: A source of plant-based protein and fiber. If you don’t have cooked chickpeas, canned chickpeas work just as well. Just rinse and drain them well.
- Cauliflower: This versatile vegetable is high in vitamins. You can substitute with broccoli if preferred.
- Carrots: Rich in beta-carotene, which the body converts to vitamin A. They add a lovely sweetness to the salad.
- Lemon Myrtle: A native Australian herb that adds a unique citrusy flavor. If unavailable, sumac, or a little lemon zest is a good substitute.
- Pomegranate Seeds: These add a burst of sweetness and are rich in antioxidants.
How to make this recipe (summary)
Start by preheating the oven to 400°F. Wash all your fruits and vegetables, making sure to wash the outside of the orange, too, as we will use the zest. Combine the chickpeas, cauliflower, carrots, lemon myrtle, paprika, ground ginger, ground cardamom, and olive oil on a large baking tray. Mix well and bake for 25 minutes. Prepare the dressing by whisking together the orange juice, orange zest, maple syrup, olive oil, apple cider vinegar, and wholegrain mustard. Mix the roasted vegetables and chickpeas with mesclun, avocado, mint, shallot, pomegranate seeds, almonds, and the dressing in a large salad bowl. Adjust salt to taste and enjoy! View recipe card below for detailed instructions.
Variations and Tips
- Add some protein: For an extra protein boost, add some grilled tofu or tempeh.
- Switch up the greens: If you don’t have mesclun, use baby spinach or arugula.
- Nuts and seeds: Feel free to substitute almonds with walnuts or sunflower seeds.
- Roasting tip: Ensure even roasting by spreading the vegetables out in a single layer on the baking tray.
- Storage: This salad keeps well in the fridge for up to two days. Add the avocado and dressing just before serving to keep it fresh.
- If you like this recipe, you will love our Erewhon Kale Salad, Chopped Southwest Salad with Chipotle Dressing, and Rainbow Crunch Salad with Peanut Dressing.
Why You’ll Love This Spiced Roasted Cauliflower & Chickpea Salad TLDR
- Fiber-rich
- Iron-rich
- Flavorful
- Nourishing
- Easy to make
Spiced Roasted Cauliflower and Chickpea Salad
Ingredients
- 1½ cups (245 g) cooked chickpeas - cooked
- ½ head cauliflower - diced in florets
- 2 carrots - peeled and chopped in bite size
- 1 tsp (g) lemon myrtle - can be subbed with sumac
- 1 tsp (2 g) sweet paprika
- ½ tsp (1 g) ground ginger
- ¼ tsp (0.5 g) ground cardamom
- 1 tbsp (15 ml) olive oil
- 3 cups (120 g) mesclun salad
- 1 avocado - sliced
- ½ cup (23 g) fresh mint - finely chopped
- 1 shallots - finely chopped
- ¼ cup (41 g) pomegranate seeds
- 10 roasted almonds - chopped
Dressing
- 1 tbsp (15 ml) fresh orange juice
- 1 tsp (2 g) orange zest
- 2 tsp (10 ml) maple syrup
- 1 tbsp (15 ml) olive oil
- 1 tsp (5 ml) apple cider vinegar
- 1 tsp (5 g) whole-grain mustard
Instructions
- Preheat the oven to 400 °F.
- In a large baking tray, combine the chickpeas, cauliflower, carrots, lemon myrtle (or sumac), paprika, ground ginger, ground cardamom, and olive oil. Mix well, and bake for 25 minutes.
- In the meantime, prepare your dressing by whisking together the orange juice, orange zest, maple syrup, olive oil, apple cider vinegar, and wholegrain mustard.
- In a large salad bowl, add the roasted vegetables and chickpeas, mesclun, avocado, mint, shallot, pomegranate seeds, almonds, and the dressing. Adjust salt to taste and enjoy!
Video
Per Serving/Portion
FAQ
Yes, it’s naturally gluten-free.
Yes, but add the avocado and dressing just before serving to keep it fresh.
Yes, canned chickpeas work just as well as cooked-from-dried. Rinse and drain them well before roasting.
Yes, a reader, Des, swapped chickpeas for butter beans and loved the result. Any creamy bean works well here.
You can use sumac, or a little lemon zest as a substitute for lemon myrtle.
Hazelnuts work beautifully in this salad. They bring a rich, earthy crunch.
Store in an airtight container in the fridge for up to two days.
Yes, feel free to add any vegetables you like, such as bell peppers or zucchini.
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This recipe is seriously underrated. I make it exactly as described except I use butter beans in place of chickpeas just because I like them bettter. The seasoning on the veggies and the salad dressing is so delicious and perfectly balanced. This will be my sixth time making it!
Wow, that’s awesome! Thanks so much for sharing Des. I’m so happy you love it that much! 💚
I’ve made this twice now and it’s definitely “on the rotation”. I tripled the recipe because my husband prefers things saucy. No changes needed it is just great the way that it is!
Sounds very yummy
Thank you Jo 💚