This flavourful Roasted Cauliflower & Chickpea Salad makes a delicious side to any meal!

Posted December 13, 2023, Updated November 18, 2025

 

This salad is so delicious and packed full of flavour. Can be served warm or cold it is really easy to make. 

This dish would be perfect at your next BBQ or on the Christmas table or a next gathering of friends. It is a little different to the basic salads we are used to and I think you will love it. 

 

There are lots of variations of this recipe online, over the years I have adapted it to suit the flavours we love and to keep things simple. There are two steps to making this dish.

The first is roasting the cauliflower florets and the chickpeas in some olive oil and a mix of spices. I use spices we always have on hand, but even this can be changed to suit your tastes. The more flavour the better.

 

Then I toss the salad in a lemon honey dressing along with a bunch of other delicious bits and pieces you see below to finish. 

 

All you will need to make this is listed below

• One head of Cauliflower

• Can of Chickpeas

• Olive Oil

• Tumeric

• Paprika

• Coriander Powder

• Onion Powder

• Garlic Powder

• Spinach or Rocket Leaves

• Slivered Almonds

• Cranberries, dried

• Goats Cheese Feta

• Mint or Coriander Leaves

• Lemon Juice & Zest

• Honey

• Salt & Pepper 

• Cumin Powder 

 

 

To make this recipe it is lovely and easy, the first step is roasting the cauliflower and chickpeas. The bigger the roasting dish or tray the better to get a lovely roasted finish. 

 

I cut the cauliflower into the tiny florets – any stems or extra bits do not get thrown away! Pop them in the freezer and use them next time you make Mac n Cheese! Trust me – it is a great way to add goodness to your cheese sauce and waste no bits of the cauliflower – check out this recipe from My Kids Lick the Bowl for how to do that.

Alternatively cut up everything similar sizes, stalks and all and roast it.

 

I toss the cauliflower with all the delicious spices and a good amount of olive oil before roasting for around 50 minutes until the chickpeas begin to go crispy and the cauliflower cooked through. 

I turn them often throughout the cooking process to ensure even cooking. All ovens differ so keep an eye on the edges.

 

Then once baked I add this to a large bowl, then toss in a handful of torn spinach or rocket leaves, and then make a simple lemon dressing which includes olive oil, lemon juice and zest, some honey and a bit of cumin, salt & pepper. Whisk that up then stir it through. 

 

Finally I finish with a lovely assortment of garnish’s. Feel free to change this up but I love the flavours of goats cheese, slivered almonds, dried cranberries and mint. I think these flavours really complement the sweet roasted cauliflower. 

 

Then you can serve! Beautiful served warm or cold, this is also so lovely the next day as leftovers or to add some leftover chicken to as a meal. 

 

If you are a fan of a wide variety of salads please check out some of my other favourites to add to the summer rotation here 

Roasted Kumara Carrot & Orange Summer Salad

Chicken & Nectarine Summer Salad

Roasted Butternut Pumpkin Salad

Carrot Salad

Sweetcorn Salad

And so many more! 

 

I hope you love my version of Roasted Cauliflower & Chickpea Salad!

I hope you love this salad. Be sure to let me know what you think in the comments below. 

 

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Happy Baking!

Anna

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