Roasted Cauliflower & Chickpea Salad

Enjoy this salad as a vegetarian main dish or with grilled chicken.

Vegetarian, Gluten-Free

Print Pin

Roasted Cauliflower & Chickpea Salad

Enjoy this salad as a vegetarian main dish or with grilled chicken.

Keyword Gluten Free, Vegetarian

Servings 6

Author Adri Fonseca - Health Coach

Ingredients

Roasted Veggies

• 2 medium-size heads of cauliflower (cut into florets)
• 1 can chickpeas (rinsed and drained)
• ¼ cup extra-virgin olive oil or avocado oil
• 2 tsp smoked paprika
• 2 tsp garlic powder
• 2 tsp chipotle chili powder (optional)
• Sea salt and freshly ground pepper to taste

Salad

• 6 cups green leafy greens (kale, arugula, lettuce, and/or spinach)
• 1 large cucumber (sliced into rounds)
• 2 avocados (sliced)
• 120 grams feta cheese (crumbled)
• ¼ cup fresh basil leaves (roughly chopped)
• 1 tbsp fresh chives (finely chopped)

Dressing

• ¼ cup extra-virgin olive oil
• 2 tbsp raw honey or maple syrup
• 2 tbsp tahini
• 2 tbsp dijon mustard
• 1 tbsp apple cider vinegar
• Juice of 1 lemon
• Sea salt and freshly ground black pepper to taste

Instructions

• Preheat oven to 220C or 430F. Line a baking tray with baking paper. 
• In a large bowl combine all the ingredients for the roasted veggies. Toss to coat well. Place on the lined baking tray and roast for 20-25 minutes, or until cauliflower is tender enough to pierce with a fork and you see some charred bits on the edges.
• Meanwhile, in a large salad bowl, combine all the ingredients for the salad (except for the feta cheese and avocados).
• To make the dressing, combine all ingredients in a glass jar and shake to mix well. Taste and adjust the salt and pepper.
• Top the salad with the roasted cauliflower and chickpeas, feta cheese and avocado. Drizzle the dressing on top. Serve and enjoy!

Enjoy,

Adri