Roasted Cauliflower and Chickpea Salad with Lemon-Dill Dressing
This roasted cauliflower and chickpea salad is a simple and delicious dish that's perfect for a light lunch or dinner. The cauliflower and chickpeas are roasted until tender and slightly browned, then tossed with a refreshing lemon-dill dressing. The result is a salad that's both flavorful and satisfying.
Cauliflower, often dismissed as a bland and boring vegetable, is anything but. With its mild flavor and versatile texture, cauliflower is incredibly underrated and can be used in a variety of dishes. The humble chickpea has a similar story, often relegated to salads and soups. But when these two ingredients are combined, they create a magical synergy that elevates both of them. Roasting the cauliflower and chickpeas intensifies their flavors and gives them a slightly caramelized exterior, while the lemony dressing adds a refreshing brightness. The crumbled feta cheese adds a salty richness to the salad, but it's optional and can be omitted if you prefer a vegan version.
Roasted Cauliflower and Chickpea Salad with Lemon-Dill Dressing Roasted Cauliflower and Chickpea Salad with Lemon-Dill Dressing Roasted Cauliflower and Chickpea Salad with Lemon-Dill Dressing Roasted Cauliflower and Chickpea Salad with Lemon-Dill Dressing
Prep time: 15 | Cook time: 25 | Serves: 4
Ingredients
  • 1 head cauliflower, cut into florets
  • 1 can (15 ounces) chickpeas, rinsed and drained
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 1/4 cup chopped fresh dill
  • 1/4 cup lemon juice
  • 2 tablespoons honey or maple syrup (optional)
  • 1/4 cup crumbled feta cheese (optional)
Instructions
  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Toss cauliflower and chickpeas with olive oil, salt, and pepper.
  3. Spread mixture on a baking sheet and roast for 20-25 minutes, or until cauliflower is tender and slightly browned.
  4. While the cauliflower is roasting, whisk together the dill, lemon juice, honey or maple syrup (if using), and feta cheese (if using) in a small bowl.
  5. Once the cauliflower is done roasting, transfer it to a large bowl and pour the dressing over it.
  6. Toss to coat and serve warm or at room temperature.
Why It Works
  • Roasting the cauliflower and chickpeas intensifies their flavors and gives them a slightly caramelized exterior.
  • The lemony dressing adds a refreshing brightness to the salad, while the crumbled feta cheese adds a salty richness.
  • The salad is simple to make and can be served warm or at room temperature.