Roast Cauliflower & Chickpea Salad

Salads are so much more than some limp lettuce and a few slices of cucumber.  I love adding lots of vegetables, some raw, some cooked in various ways to add flavour, colour and of course different nutrients.

I was playing with different spices one day when I tried the combination that coats the cauliflower and chickpeas in this dish and they add a lovely flavour but don’t overpower the salad.  The addition of the ground cinnamon works particularly well as it comes through towards the end of each mouthful.

The roasted chickpeas act like croutons in this dish adding a nice crunch.  They make a wonderful snack too, if you’re looking for snack ideas, just roast them in the spice mix until crunchy.

Cauliflower is a great source of many health-promoting nutrients including vitamin C, B vitamins and vitamin K.  Cauliflower is also fairly high in fibre which supports a healthy digestive system.   


-3 Tbsp. avocado oil

– 1 tsp. ground coriander

-1 tsp. ground cumin

-1/2 tsp. ground turmeric

-1/4 tsp. ground cinnamon

-scant 1/4 tsp. garlic powder

-salt & pepper

-small head of cauliflower, leaves & stalk removed, florets separated

-1 x 400g can chickpeas, drained, rinsed well & patted dry

To Serve

-rocket or baby spinach leaves

-1/3 cup pomegranate seeds

-handful of flaked almonds (use pumpkin seeds if you can’t have nuts)

How To Make

Pre-heat oven to 200C/400F.  Line a baking sheet and set aside.

Mix together the oil and spices in a small bowl, season with the salt and pepper.

Lay the cauliflower florets and chickpeas on the prepared baking sheet and pour over the marinade.

Using your hands, mix the cauliflower and chickpeas with the marinade thoroughly to ensure fully coated.

Place the baking sheet in the oven and roast for 20 minutes then flip over the cauliflower florets and stir the chickpeas.  Roast for a further 10 minutes.

Remove from the oven when cauliflower is fork tender and allow to cool.

Place the rocket or spinach leaves on a large serving plate and place the cauliflower and chickpeas on top.  Scatter over the pomegranate seeds and flaked almonds.  Squeeze half a lemon over the salad and serve.

This is great on its own but works great as a side dish too.




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