Description
This Roasted Cauliflower, Chickpea, and Arugula Salad is a flavorful and nutritious dish that combines the earthy taste of roasted cauliflower and chickpeas with the peppery bite of fresh arugula. Tossed in a tangy lemon vinaigrette, this salad is a perfect balance of textures and flavors, making it a satisfying meal on its own or a delightful side dish.
Ingredients
Scale
Main Salad:
- 1 medium head cauliflower, cut into florets
- 1 can (15 ounces) chickpeas, drained, rinsed, and patted dry
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- Salt and black pepper to taste
Salad Toppings:
- 4 cups fresh arugula
- 1/4 cup red onion, thinly sliced
- 1/4 cup crumbled feta cheese (optional)
Lemon Vinaigrette:
- Juice of 1 lemon
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey or maple syrup (optional)
Instructions
- Preheat the oven: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Prepare the cauliflower and chickpeas: In a large bowl, toss the cauliflower florets and chickpeas with olive oil, smoked paprika, garlic powder, ground cumin, salt, and black pepper until well coated. Spread on the baking sheet.
- Roast: Roast for 25-30 minutes, tossing halfway through, until the cauliflower is golden and tender and the chickpeas are crispy.
- Assemble the salad: In a large salad bowl, combine arugula and red onion. Add the warm roasted cauliflower and chickpeas.
- Make the dressing: In a small bowl, whisk together lemon juice, olive oil, balsamic vinegar, and honey or maple syrup if using.
- Toss and serve: Drizzle the dressing over the salad, toss gently to combine. Top with crumbled feta cheese if desired. Serve immediately.
Notes
- This salad is delicious warm or at room temperature.
- For extra crunch, sprinkle with toasted nuts or seeds just before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting, No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 5g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 10mg
