Roasted Cauliflower and Chickpea Salad

on Jul 15 2026

There are three impressive characters in this salad. This first is cauliflower, a cruciferous vegetable in the cabbage family that has powerful cancer fighting nutrients, as well as antioxidants and folate, which are wonderful for brain health. The chickpeas (also known as garbanzo beans), high in protein and rich in folate and magnesium, are delicious roasted in this recipe and add an unexpected crunch to the salad. Finally, the avocado brings healthy fats to the table and provides a creaminess that only the avocado can do.

Roasted Cauliflower and Chickpea Salad

Cheryl Hoover

Servings

2-3

Category

Side

Roasted Cauliflower and Chickpea Salad

Ingredients

  • 1 head of cauliflower cut into “steaks”

  • ¼ cup olive oil

  • 1 tsp salt

  • ¼ tsp pepper

  • ½ tsp cumin

  • ¼ tsp garlic salt

  • dash cayenne pepper

  • 1 15 oz can chickpeas, drained

  • 1 avocado sliced

  • 2 Tbsp chopped fresh cilantro

  • Mixed dark greens

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  • ¼ cup olive oil

  • 1/8 cup fresh squeezed lemon juice

  • 1 ½ Tbsp water

  • ½ tsp maple syrup

  • 1 tsp tahini

Directions

  1. Wash the cauliflower and remove the bulky part of the stem but keep the “flowers” intact with some stem. Cut the “flowers” lengthwise to resemble flat “steaks”.

  2. In a small bowl combine the oil, salt, pepper, garlic salt, cumin and cayenne. Put the cauliflower “steaks” in a large plastic bag along with ½ of the olive oil mixture. Toss to mix well and then put on a large sheet pan lined with foil or other nonstick liner. Roast at 450°F for 40 minutes or until browned, being careful not to burn.

  3. Similarly, prepare a second sheet pan as above, toss the chickpeas in the remaining olive oil and spices and roast at 450°F for 20 minutes. (You can do these at the same time if you have the oven space).

  4. In a small bowl make a dressing with the remaining olive oil, lemon juice, water, maple syrup and tahini and stir to combine.

  5. In a large platter make a bed of dark salad greens of choice, and top with roasted cauliflower and chickpeas. Top with sliced avocado, chopped cilantro and drizzle with dressing as desired.
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