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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!