Roasted Cauliflower and Chickpea Salad

This cauliflower and chickpea salad is made by roasting the cauliflower and chickpeas with olive oil and a blend of garlic powder, smoked paprika, cumin, and cayenne/chili powder. Then they are tossed with mixed salad greens, cucumbers, feta, fresh herbs and some delicious add ins dressed in a sweet tangy pomegranate molasses vinaigrette. Loaded with veggies, an easy recipe and delicious. It’s got a little sweet, a little heat, and some tanginess - hope you enjoy it!

Cauliflower Salad Recipe Ingredients

• CAULIFLOWER: Fresh cauliflower is best for this salad. I like to keep the florets even bite-sized pieces
• CHICKPEAS: I like to use canned chickpeas - they add loads of texture and some plant based protein. Feel free to swap them out for white beans if you prefer.
• OLIVE OIL: I use extra-virgin olive oil for tossing the cauliflower with before roasting and for the dressing
• SHALLOT & GARLIC: I like the mellow sweet flavor the shallot gives the salad - you could use red onion in its place if you prefer. The garlic is for the dressing - you could swap fresh minced garlic for garlic powder if you prefer.
• FRESH HERBS: Fresh parsley and fresh mint adds a bright, clean, and slightly peppery flavor, adding a refreshing element. If you prefer to use other herbs like fresh basil, cilantro or dill you can.
• FETA CHEESE: Love the tangy salty briny flavor feta adds. Feel free to swap it out with crumbled goat cheese or even freshly grated parmesan cheese.
• PISTACHIOS: I love the bit of crunch the pistachios add to the salad. I used lightly toasted pistachios. Feel free to use any nuts or seeds you like or a combination of them. (walnuts, pecans, hazelnuts, pumpkins seeds, toasted pine nuts, sunflower seeds or hemp seeds). If you prefer to use chopped almonds instead you can.
• SALAD GREENS: You can literally use whatever salad greens you like - use Romaine lettuce, spring mix, red leaf lettuce, baby spinach or baby kale, baby arugula or do a blend of a few. You will need approximately 6 cups of salad greens of choice.
• CUCUMBER: Cucumber adds nice crunchy texture to the salad. Use mini cucumbers or English cucumber for this recipe.
• POMEGRANATE & POMEGRANATE MOLASSES: I love to add pomegranate arils in salad for that beautiful pop of color and burst of flavor. Pomegranate molasses is a thick syrup with a dark, grapey colour, created by reducing pomegranate juice. It’s commonly used to add fruity, sweet-sour flavours to savoury dishes. Substitute with balsamic glaze of balsamic vinegar and possibly increase the amount of honey a little if the balsamic is too tart.
• DATES: Dates add nice chewy sweet bits to the salad. We love them but for a substitute you could use dried cranberries or dried figs, raisins, prunes, or dried apricots.
• SPICES: Apart from salt and pepper I like to also add Paprika, garlic powder, cumin and cayenne or chili powder to the roasted cauliflower and chickpeas and for the dressing I like to add in some chili flakes and sumac. Sumac spice is often compared to lemon zest, but it’s so much more than that! With layers of smoky, sweet, earthy, and tangy flavor. Substitute with lemon zest if you don’t have any.
• LEMON JUICE: Lemon juice adds tangy flavour to the dressing. Use freshly squeezed lemon juice for best flavor.
• HONEY: It adds just a hint of sweetness to the dressing. Feel free to substitute the honey with maple syrup or agave.
• DIJON MUSTARD: Always adds a nice tangy, sharp flavor to the dressing
  
  

Serving & Add In Ideas:

• Add other vegetables either roasted, grilled, or raw such as carrots, corn, bell peppers, broccoli, sweet potatoes, beets, etc for more flavor and texture
• Add sliced avocado for creaminess and healthy fats
• Add another form of protein on top like grilled chicken, shrimp or steak
• Add the salad mixture into wraps or stuff into pita pockets
• Serve over a flatbread
• Serve over a buttered baked potato or sweet potato
• Toss in a cup of cooked orzo/pasta, quinoa, rice or farro
  
  

How to Make Roasted Cauliflower Salad

1. Roast Cauliflower & Chickpeas: Toss cauliflower and chickpeas with olive oil, salt and pepper and remaining spices, place on sheet pan and roast until tender
2. Prepare Dressing: Whisk together the dressing ingredients in a small bowl or shake the ingredients together in a mason jar. Cover and refrigerate. (It can be made several days in advance.)
3. Assemble Salad: Combine the salad greens with cauliflower, chickpeas, herbs, shallots, feta, pistachios, chopped dates, cucumber, pomegranate arils, and the dressing. Toss well.
4. Enjoy: Enjoy as a side to any meat or add in some tuna or grilled chopped chicken or shredded rotisserie chicken for a complete meal.
   
   

Roasted Cauliflower Salad Storage & Make Ahead Instructions

• STORAGE: To store undressed salad, I recommend storing your dressing separately. This will keep the salad greens fresher for longer. Leftover dressed salad greens should be stored in an airtight container in the refrigerator for a maximum of one day, as the dressing’s acid will cause wilting.
• MAKE AHEAD: To prep and serve later or meal prep, store roasted cauliflower and chickpeas, salad greens, toppings and dressing separately in airtight containers and toss just before enjoying. The roasted cauliflower and chickpeas can be made and stored in the fridge in an airtight container for 1-2 days. The dressing will keep in the refrigerator for up to 5 days. When ready to eat, assemble the salad! You could also toss the entire salad with dressing, besides the lettuce, the day before. Add in the lettuce just before serving. Most things will hold up - the cucumber may release some of its natural juices so if you prefer you can add that in when you add the salad greens as well.
  
  

More Salads You Will Love:

• Kale and Lentil Salad
• Beet Salad
• Pear Salad
• Harvest Salad
• Mandarin Orange Salad
• Roasted Butternut Squash Salad
• Crispy Smashed Potato Asparagus Salad
• Lemony Roasted Broccoli Salad With White Beans and Kale