Roasted Cauliflower and Chickpea Salad

This roasted cauliflower and chickpea salad is a flavorful, healthy, and easy-to-make dish. The cauliflower is roasted in the oven until tender and browned, and then combined with chickpeas, red onion, and parsley. A simple dressing made with olive oil, lemon juice, oregano, salt, and pepper brings all the flavors together. This salad is a great side dish for a weeknight dinner or a flavorful addition to your next potluck.

Cauliflower is a cruciferous vegetable that is high in fiber, vitamins, and minerals. Chickpeas are a good source of protein, fiber, and iron. Red onion adds a bit of sharpness to the salad, while parsley adds a fresh flavor. The dressing is made with olive oil, lemon juice, oregano, salt, and pepper, which brings all the flavors together. This salad is a great way to get your daily dose of vegetables.

Prep time: 15 | Cook time: 20 | Serves: 4

Ingredients

• 1 head of cauliflower, cut into florets
• 1 can (15 ounces) chickpeas, rinsed and drained
• 1/2 cup chopped red onion
• 1/4 cup chopped fresh parsley
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Toss cauliflower with olive oil, lemon juice, oregano, salt, and pepper.
3. Spread cauliflower on a baking sheet and roast for 20 minutes, or until tender and browned.
4. Combine cauliflower, chickpeas, red onion, and parsley in a large bowl.
5. Toss salad with olive oil, lemon juice, oregano, salt, and pepper to taste.

Why It Works

• Roasting the cauliflower brings out its natural sweetness and caramelizes the edges.
• The chickpeas add a bit of protein and fiber to the salad.
• The red onion adds a bit of sharpness to the salad.
• The parsley adds a fresh flavor to the salad.
• The dressing is made with olive oil, lemon juice, oregano, salt, and pepper, which brings all the flavors together.