Description
A vibrant and healthy salad featuring roasted cauliflower, chickpeas, and a creamy lemon yogurt dressing. Perfect for a light lunch or side dish!
Ingredients
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 small head cauliflower, cut into florets
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped red onion
- 1/2 cup plain yogurt
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 1/2 tsp ground cumin
- 1/4 tsp salt
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the cauliflower florets with 1 tbsp olive oil, salt, and black pepper. Spread them on a baking sheet in a single layer.
- Roast the cauliflower for 25–30 minutes, flipping halfway, until golden brown and tender. Let cool slightly.
- In a large bowl, combine the roasted cauliflower, chickpeas, parsley, and red onion.
- In a small bowl, whisk together the yogurt, lemon juice, lemon zest, cumin, and salt to make the dressing.
- Drizzle the dressing over the salad and toss gently to combine.
- Serve immediately or refrigerate for up to 2 hours before serving.
Notes
- Make ahead: Roast the cauliflower and prepare the dressing ahead of time. Store separately and combine just before serving.
- Vegan option: Substitute the yogurt with a plant-based yogurt alternative.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: Unknown
- Sodium: Unknown
- Fat: 10g
- Saturated Fat: Unknown
- Unsaturated Fat: Unknown
- Trans Fat: Unknown
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 12g
- Cholesterol: Unknown
Keywords: chickpea salad, cauliflower salad, roasted cauliflower, lemon yogurt dressing, healthy salad, gluten-free, vegetarian, mediterranean salad