Description
Chickpea and Roasted Cauliflower Salad with Lemon Garlic Dressing is a vibrant, nutrient-packed dish that’s perfect for any occasion. With crunchy roasted cauliflower and creamy chickpeas tossed in a zesty lemon garlic dressing, this salad is not only delicious but also visually stunning. Ideal for meal prep, potlucks, or casual dinners, it’s sure to impress your family and friends while keeping your taste buds happy.
Ingredients
Scale
- 1 medium head cauliflower, chopped into florets
- 1 can (15 oz) organic chickpeas, drained and rinsed
- 3 tbsp fresh lemon juice
- 2 garlic cloves, minced
- 3 tbsp extra virgin olive oil
- ¼ cup fresh parsley, chopped (or cilantro)
- Salt & pepper to taste
- ½ tsp paprika (optional)
Instructions
- Preheat oven to 425°F (220°C). Toss cauliflower florets with olive oil, salt, and paprika. Spread on a baking sheet and roast for about 25 minutes until golden brown.
- While cauliflower roasts, rinse and drain chickpeas thoroughly; pat dry.
- In a small bowl, whisk together lemon juice, minced garlic, olive oil, salt, and pepper.
- Once cooled slightly, combine roasted cauliflower with chickpeas in a large bowl. Pour the dressing over the mixture.
- Gently fold in chopped parsley or cilantro until evenly distributed.
- Serve immediately or let it chill before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 9g
- Protein: 9g
- Cholesterol: 0mg