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–+ servings

Roasted Cauliflower and Chickpea Salad

This vegan chickpea salad with cauliflower, lemon and mint is super simple and packed with zesty flavours.
4.25 from 4 votes
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Course: Salad
Cuisine: Vegan
Diet: Gluten Free | Vegan | Vegetarian
Prep Time: 12 minutes
Cook Time: 3 minutes
Total Time: 15 minutes
Servings: 4 bowls
Calories: 368kcal
Author: Amanda Logan

Ingredients 

For the Salad

  • 400 grams / 14oz can canned chickpeas drained and dried well
  • 450 g cauliflower florets
  • 2 tablespoon olive oil
  • 1 tsp ground cumin
  • 1 teaspoon sumac
  • ¼ teaspoon all-spice
  • 1 teaspoon salt
  • 1-2 tablespoon preserved lemon flesh removed and the skin finely diced
  • ½ red onion peeled and finely diced
  • ½ cup fresh mint finely chopped
  • 2 Lebanese cucumbers small cucumbers, finely diced

For the Dressing

  • juice of half a lemon
  • 1 tablespoon orange juice
  • 1 clove garlic minced
  • ½ teaspoon raw caster sugar or any fine sugar
  • ¼ teaspoon salt
  • 2-3 tablespoon olive oil

Instructions

For the Chickpeas and Cauliflower

  • Preheat the oven to 200°C (395°F) and line a large roasting pan with baking paper.
  • In a large bowl combine the chickpeas, cauliflower, olive oil, cumin, coriander, all-spice, cardamom and salt. Mix well. Transfer the mixture to the oven tray and pop in the oven fro 30 minutes or until the cauliflower is cooked through.
  • Remove from the oven and set aside.

For the Dressing

  • In a bowl, whisk together the lemon juice, red wine vinegar, garlic, sugar and salt. Continue whisking while adding the olive oil in a stream. 
  • Scoop out the flesh of the lemon and discard. F finely chop the skin and add it to the dressing.

To Assemble the Salad

  • Combine the roast chickpeas, cauliflower, onion, mint and cucumber in a large bowl and drizzle with the dressing. Taste and adjust seasoning before serving.

Notes

You can use canned chickpeas for this recipe but you will need to drain and dry well before roasting. 

Nutrition

Calories: 368kcal | Carbohydrates: 24g | Protein: 7g | Fat: 29g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 20g | Sodium: 264mg | Potassium: 702mg | Fiber: 7g | Sugar: 6g | Vitamin A: 541IU | Vitamin C: 62mg | Calcium: 93mg | Iron: 3mg
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