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Roasted Cauliflower and Chickpea Salad

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A fresh and simple salad combining roasted cauliflower, chickpeas, tomatoes, cucumber, avocado, and parsley, packed with fiber and plant protein.

Ingredients

Scale
  • 1 head cauliflower, cut into florets
  • 1 can chickpeas, rinsed and drained
  • 2 tbsp olive oil
  • 1 tsp paprika
  • 1/2 tsp turmeric
  • 1/2 tsp salt
  • 1 tomato, chopped
  • 1 cucumber, chopped
  • 1 avocado, chopped
  • 1/3 cup fresh parsley, chopped
  • 2 tbsp sesame seeds
  • 1 tbsp olive oil (for dressing)
  • Juice of 1/2 lemon
  • 1/4 tsp salt (for dressing)
  • 1/4 tsp black pepper

Instructions

  1. Preheat the oven to 200°C (400°F).
  2. Add the cauliflower and chickpeas to a baking tray. Drizzle with olive oil, sprinkle over paprika, turmeric, and salt, and toss to coat.
  3. Roast for 35 to 40 minutes, stirring halfway, until golden and tender.
  4. Transfer the roasted vegetables to a large salad bowl and allow to cool slightly.
  5. Add the tomato, cucumber, avocado, parsley, and sesame seeds.
  6. Whisk together the dressing ingredients and pour over the salad. Toss gently and serve.

Notes

For best freshness, store the dressing separately until serving. Consume within 24 hours if mixed with avocado.

Nutrition

Keywords: salad, roasted cauliflower, chickpea salad, healthy meal, gluten free

Find it online: https://alexandrarecipes.com/roasted-cauliflower-chickpea-salad/