Roasted Cauliflower and Chickpea Salad
If you think salads are boring, this roasted cauliflower and chickpea salad is here to change your mind. This is the kind of salad that feels comforting yet fresh, deeply savoury but balanced with brightness and crunch. Roasting cauliflower and chickpeas transforms them into something completely different from their raw or boiled versions — caramelised, golden, and full of flavour. Combined with juicy tomato, crisp cucumber, creamy avocado, fresh parsley, and a simple lemon dressing, this salad is satisfying enough to eat on its own and versatile enough to serve alongside almost anything.
Why roasted cauliflower and chickpeas make such a good salad base
Roasting is one of the best ways to bring out flavour in vegetables, and cauliflower is a perfect example. When roasted at a high temperature with olive oil and spices, cauliflower becomes slightly crisp on the outside, tender on the inside, and develops a subtle nutty sweetness.
Chickpeas, when roasted alongside the cauliflower, turn golden and lightly crisp, soaking up the spices and adding plant-based protein and substance to the salad. Together, they create a warm, hearty base that contrasts beautifully with fresh vegetables and a zesty dressing.
This combination makes the salad:
- Filling without being heavy
- Warm and comforting, yet fresh
- Perfect for all seasons
- Balanced in texture and flavour
Ingredients you’ll need
This salad uses simple, accessible ingredients, but each one plays an important role.
For the roasted vegetables
- 1 head cauliflower, cut into florets
- 1 can chickpeas, rinsed and drained
- 2 tablespoons olive oil
- 1 teaspoon paprika
- ½ teaspoon turmeric
- ½ teaspoon salt
For the fresh salad ingredients
- 1 tomato, chopped
- 1 cucumber, chopped
- 1 avocado, chopped
- ⅓ cup fresh parsley, finely chopped
- 2 tablespoons sesame seeds
For the dressing
- 1 tablespoon olive oil
- Juice of ½ lemon
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Tips for the best roasted cauliflower and chickpea salad
Cut cauliflower evenly
Try to keep florets roughly the same size so they roast evenly and finish cooking at the same time.
Dry the chickpeas well
After rinsing, pat the chickpeas dry with a kitchen towel. This helps them roast properly instead of becoming soft.
Don’t skip the spacing
Give the vegetables space on the tray. Use two trays if needed.
Add avocado last
Avocado is best added just before serving to keep it fresh and creamy.
Storage and meal prep tips
- Without avocado: Store leftovers in an airtight container in the fridge for up to 3 days.
- With avocado: Best eaten the same day, as avocado browns over time.
- Meal prep tip: Roast the cauliflower and chickpeas in advance and store separately. Assemble with fresh ingredients when ready to eat.
Frequently Asked Questions (FAQs): Roasted Cauliflower and Chickpea Salad
Can I make this salad ahead of time?
Yes. You can roast the cauliflower and chickpeas up to 2 days in advance and store them in the fridge. Assemble the salad and add avocado and dressing just before serving.
Is this salad served warm or cold?
It can be served either way. Slightly warm roasted vegetables give the best flavour, but it’s also delicious at room temperature.
Can I use frozen cauliflower?
Fresh cauliflower is best for roasting, but frozen can work in a pinch. Roast straight from frozen and expect a slightly softer texture.
What can I use instead of parsley?
Fresh coriander (cilantro), dill, or mint all work well depending on the flavour profile you prefer.
Can I make this oil-free?
You can reduce or omit the oil, but the vegetables won’t caramelise as well. For oil-free roasting, use parchment paper and increase roasting time slightly.
Is this salad gluten-free?
Yes, this recipe is naturally gluten-free.
How can I make it spicier?
Add chili flakes, cayenne pepper, or a pinch of harissa to the roasting spices.
Can I add a different dressing?
Absolutely. A tahini-lemon dressing or a simple balsamic vinaigrette would also work beautifully.
Check out more recipes:
Moroccan Cauliflower Couscous Salad
Roasted Cauliflower and Chickpea Salad
Ingredients
Roasted vegetables
- 1 head cauliflower cut into florets
- 1 can chickpeas rinsed and drained
- 2 tbsp olive oil
- 1 tsp paprika
- ½ tsp turmeric
- ½ tsp salt
Salad
- 1 tomato chopped
- 1 cucumber chopped
- 1 avocado chopped
- ⅓ cup fresh parsley chopped
- 2 tbsp sesame seeds
Dressing
- 1 tbsp olive oil
- Juice of ½ lemon
- ¼ tsp salt
- ¼ tsp black pepper
Instructions
- Preheat the oven to 200°C (400°F).
- Add the cauliflower and chickpeas to a baking tray. Drizzle with olive oil, sprinkle over paprika, turmeric, and salt, and toss to coat.
- Roast for 35–40 minutes, stirring halfway, until golden and tender.
- Transfer the roasted cauliflower and chickpeas to a large salad bowl and allow to cool slightly.
- Add the tomato, cucumber, avocado, parsley, and sesame seeds.
- Whisk together the dressing ingredients and pour over the salad.
- Toss gently and serve.
