Cauliflower and Chickepea Salad
This is one of my favorite easy and healthful salads: roasted cauliflower and chickpeas with honey mustard vinaigrette. This wonderful, flavorful cauliflower and chickpea salad is not my recipe; it’s from Half Baked Harvest. I have only lightly adapted the recipe, mainly by reducing the heat factor; the original recipe can be found here.
This beautiful cauliflower and chickpea salad is made of some of my favorite foods. Cauliflower, chickpeas, cucumbers, and feta. Cauliflower, a member of the cruciferous vegetable family, is packed with a rich supply of nutrients and is finally getting the attention it deserves as a nutrition powerhouse.
Although vividly colored fruits and veggies tend to be the healthiest choices, cauliflower is a notable exception. Cauliflower is a very versatile and vitamin-rich vegetable. It is also a great source of vitamin C, vitamin K, folate, and fiber. Cauliflower is also rich in phytochemicals and antioxidants. Seriously, everyone should be eating cauliflower.
Like cauliflower, chickpeas are also considered a popular food trend in recent years. Chickpeas are also a healthful and nutritious food. A cup of cooked chickpeas contains 269 calories — and offers an excellent amount of protein (15 grams) and fiber (13 grams), helping to keep you fuller for longer. Chickpeas are also loaded with vitamins and minerals, including iron, magnesium, potassium, zinc, folate, and vitamin A.
The adaptability of this cauliflower and chickpea salad is one of the things I love most. The flavorful spice mix can be adjusted up or down depending on your preferences. For my version of this recipe, I dropped the heat/spice factor down a bit for two reasons: one, to not overpower the other ingredients, and two, to get my kids to eat it! My plan worked. That said, taste and adjust as needed.
For convenience’s sake, you can cook off the cauliflower and chickpeas ahead of time and just toss it all together right before serving if you wish to make this recipe even easier. In warmer months, such as spring and summer, I also recommend adding grilled salmon, shrimp, or chicken, making this cauliflower salad a fantastic, protein-backed meal that’s easy on the waistline.
Roasted Cauliflower And Chickpea Salad With Honey Mustard Vinaigrette
Ingredients:
For the Salad:
- 1 large head of cauliflower, cut into florets
- One (14-ounce) can of chickpeas, drained
- 1/4 cup Extra Virgin olive oil
- 1 teaspoon chipotle chili powder
- 1 teaspoon smoked paprika
- 2 cloves garlic, minced or grated
- 1/2 teaspoon crushed red pepper flakes
- Kosher salt and freshly ground black pepper
- 6 cups mixed greens
- 2 Persian cucumbers, sliced
- 1/4 cup fresh parsley, roughly chopped
- 2 tablespoons fresh chopped chives
- 4 ounces feta cheese, crumbled
For the Honey Mustard Vinaigrette:
- 1/4 cup Extra Virgin olive oil
- Juice of 1 lemon
- 3 tablespoons honey
- 2 tablespoons Dijon mustard
- 2 tablespoons apple cider vinegar
- Kosher salt
Directions:
- Preheat oven to 425 degrees F.
- Place the cauliflower and chickpeas on a baking sheet. Drizzle with the olive oil, chili powder, paprika, garlic, crushed red pepper flakes, and a pinch each of salt and pepper. Using your hands, toss well to evenly coat. Place in the oven and roast until tender and lightly charred, about 20 minutes. Once cooked, allow to cool slightly.
- In a large mixing bowl, add the mixed greens, cucumbers, parsley and chives, set aside.
- For the Vinaigrette: In a small glass jar, add the olive oil. lemon juice, honey, dijon mustard, apple cider vinegar, and salt. Place a lid on top and shake well until completely smooth. Taste and adjust the salt and pepper as needed.
- To Assemble: Add the roasted cauliflower and chickpeas to the salad. Add a little of the vinaigrette and toss to combine. Top the salad with the feta cheese. Serve immediately with the vinaigrette on the side.
