Roasted Cauliflower Salad with Crispy Chickpeas

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This roasted cauliflower salad is influenced by the vibrant flavors of the Mediterranean. Oven-roasted cauliflower, spicy chickpeas, and sweet and tangy fruits combine for a warming side or appetizer. Vegan, gluten-free.

This Roasted cauliflower salad is made with crispy chickpeas, sweet Medjool dates, tangy olives and a creamy tahini vinaigrette for a burst of Mediterranean flavor in every bite. It’s the perfect appetizer for date nights at home, dinner parties, and weekday meals when you’re craving a healthy dose of vitamin C.

  1. Everything about this Mediterranean-inspired dish
  2. What You Need for Roasted Cauliflower Salad
  3. How to Make Roasted Cauliflower Salad with Crispy Chickpeas
  4. Presentation suggestions
  5. How to Keep Roasted Cauliflower and Chickpea Salad Crispy
  6. Recipe FAQs
  7. Recipe for Roasted Cauliflower Salad with Crispy Chickpeas

Everything about this Mediterranean-inspired dish

If you’ve been here for a while, you know that Mediterranean flavors are some of my all-time favorites. And while I’ve shared several uses for my versatile tahini dressing, this indulgent roasted cauliflower salad is unlike any of my other salads on the blog!

The cauliflower and chickpeas are nicely spiced and crispy to perfection, the toppings are the perfect balance of sweet and savory, and the tahini dressing ties it all together in the best way possible. Overall, it’s the perfect starter dish for an unforgettable Mediterranean meal!

This roasted cauliflower salad is influenced by the vibrant flavors of the Mediterranean. Oven-roasted cauliflower, spicy chickpeas, and sweet and tangy fruits combine for a warming side or appetizer. Vegan, gluten-free.

What You Need for Roasted Cauliflower Salad

To prepare this restaurant-worthy side dish, simply 15 minutes of preparation And 12 healthy ingredients, And which includes a homemade vinaigrette! Here is a brief overview of the most important ingredients:

ingredients for a roasted cauliflower salad arranged on a marble kitchen counter
  • Cauliflower: I used a small head of cauliflower and cut it into bite-sized pieces (about 4 cups). If you’re cutting a large head of cauliflower, I recommend reserving half for another recipe like this Buffalo Cauliflower and Chickpea Casserole.
  • Chickpeas: Canned chickpeas or dry cooked chickpeas will work here. If using dried chickpeas, you will need about 1 1/2 to 1 3/4 cups of chickpeas (measured after cooking).
  • Tahini: It’s no secret that tahini is one of my favorite ingredients and its sweet, creamy nutty taste works so well here! For best results, be sure to use a tahini that pours easily or drips. If it’s too thick, it won’t make a great salad dressing.
  • Lemon: The acid that helps lighten the creaminess of tahini. Freshly squeezed is highly recommended rather than bottled.
  • Medjool dates: Freshly chopped dates add a touch of sweetness and a unique flavor contrast to this otherwise flavorful spicy salad. If your dates have been refrigerated, soak them in hot water for 5 minutes, then drain and dry them: they will taste as sweet and gooey as they were fresh!
  • Olives: Castelvetrano olives have a light olive flavor and a rich, buttery texture that is dreamy in this salad! If you can’t find them, substitute Kalamata olives for a similar flavor.

How to Make Roasted Cauliflower Salad with Crispy Chickpeas

before and after images of oven roasted cauliflower, red onion and chickpeas
  1. Mix cauliflower and red onion in a bowl with smoked paprika, ground cumin, garlic powder, salt and a drizzle of olive oil until well coated.
  2. Spread vegetables on half of a large baking sheet and set aside.
  3. Throw the chickpeas with the garlic powder, salt and a drizzle of the rest of the oil. Spread on the other half of the baking sheet.
  4. Roast for 40 minutes, stirring halfway through cooking.
  5. In the meantime, TO DO tahini vinaigrette ingredients together and set aside.
  6. Serve warm or refrigerated on a plate with a layer of tahini dressing on the bottom.
  7. Garnish with dates, olives and lots of fresh parsley, then drizzle with the rest of the vinaigrette on top. Appreciate!

Caitlin’s Cooking Tips

  • Dry the chickpeas carefully. To get crispy chickpeas, it is important to dry them well after draining and rinsing them. Excess moisture will prevent proper browning and crisping, so don’t skip this step!
  • Use high quality tahini. If you’ve made my Tahini Dressing or other tahini-based salad dressings, you’ll know that using quality tahini makes a big difference! If you are looking for a new brand of tahini, I highly recommend the Soom Foods and Pepperwood Organics brands.
an enlarged image of the salad with a close-up of all the ingredients

Presentation suggestions

This warm salad is the perfect appetizer or tasty side dish to serve with main dishes like Falafel Burgers or Mediterranean Farro Salad. It can also be served as a light lunch or afternoon snack to tide you over until dinner!

If you’re looking for healthier warm salad recipes, you’ll also love this Roasted Broccoli Quinoa Salad, this Curried Lentil and Roasted Cauliflower Salad, and this Dijon Garlic Vegetable and Chickpea Salad!

How to Keep Roasted Cauliflower and Chickpea Salad Crispy

Roasted Cauliflower and Crispy Chickpeas are crunchiest when enjoyed straight from the oven, but leftovers, if any, will keep in the refrigerator for up to 5 days. If possible, keep the cauliflower and chickpeas in a separate container from the lemon-tahini dressing.

Reheat leftovers in the oven, air fryer or toaster oven until hot and crispy again.

roasted cauliflower salad served on a wide plate with a spoon scooping up a portion

Recipe FAQs

Why is my roasted cauliflower mushy?

Mudgy cauliflower can be the result of a few common mistakes. For starters, this can happen if the pan is overcrowded. Placing cauliflower florets too close together when roasting will cause them to steam rather than roast, resulting in a soggy, mushy texture. Another cause is using wet cauliflower florets. This happens when washed cauliflower florets are not dried before tossing them with oil and spices. Just like chickpeas, it’s important to season pulses for the best crispy edges.

Does roasted cauliflower destroy its nutrients?

Some nutrients may be lost when heating vegetables, but the loss is insignificant overall. Never let a slight loss of nutrients stop you from indulging in your veggies!

Can I use frozen cauliflower?

Frozen cauliflower florets technically works, but as mentioned above, excess moisture will result in a softer, less crispy end result. That being said, if you don’t mind softer vegetables, go for it!

Appreciate! If you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I would also love for you to leave a comment below with a recipe rating! Thanks for the support 😊

For the chickpeas and roasted vegetables

  • 1 small head of cauliflower cut into bite-sized pieces
  • 1/2 Red onion cut into ½” slices
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cumin powder
  • 1 teaspoon garlic powder split
  • 1 teaspoon kosher salt split
  • 2 soup spoons olive oil split
  • 1 15.5 once can Chickpeas drained and rinsed

For fresh ingredients:

  • 1/4 cup dripping tahini
  • Juice of 1 small lemon 1-2 tablespoons
  • 1/4 teaspoon salt
  • 3-4 soup spoons water
  • 1/2 cup pitted Medjool dates chopped
  • 1/3 cup pitted Castelvetrano olives* torn in two
  • 1/2 cup coarsely chopped fresh flat-leaf parsley

  • Preparation: Preheat the oven to 425F and grease or line a large baking sheet. Place the chickpeas on a clean kitchen towel and pat dry; put aside.

  • Preparation of vegetables: Add the cauliflower and red onion to a large bowl and add the smoked paprika, cumin, 1/2 teaspoon garlic powder, and 1/2 teaspoon salt. Drizzle 1 1/2 tablespoons of oil over the vegetables and toss well until evenly coated. Spread evenly over half of the baking sheet and set aside.

  • Chickpeas: Add the dried chickpeas to the same bowl (no need to rinse) with the remaining 1/2 teaspoon each garlic powder and salt. Drizzle with remaining oil and mix well. Spread evenly on the other half of the baking sheet.

  • Roast: Roast on the top rack of the oven for 20 minutes; Flip the vegetables and toss in the chickpeas, then return to the oven and cook for another 15 to 20 minutes.

  • Tahini Dressing: Meanwhile, whisk tahini, lemon juice, and salt in a small bowl; the mixture will thicken. Continue to whisk the dressing and slowly add 3 tablespoons of water, until the dressing turns pale and pourable. Add more water to the dressing to thin it if necessary. Put aside.

  • To assemble: Use a large spoon to spread half of the tahini dressing on the bottom of a large serving plate (or individual plates). Top the dressing with a thin layer of roasted cauliflower and onion, then sprinkle with crispy chickpeas. Garnish the salad with the remaining dates, olives and fresh parsley. Drizzle with remaining vinaigrette.

  • Serve: Serve warm or chilled if desired. Leftovers will keep in the refrigerator for up to 5 days.

  • Olives: Castelvetrano olives have a light olive flavor and buttery texture. If you can’t find them, you can exchange them for Kalamata olives.

Calories: 460kilocaloriesCarbohydrates: 59gProtein: 17gFat: 20gSaturated fat: 3gPolyunsaturated fats: 6gMonounsaturated fat: tengSodium: 966mgPotassium: 1051mgFiber: 15gSugar: 21gVitamin A: 969UIVitamin C: 83mgCalcium: 142mgIron: 6mg

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