Roasted Chickpea and Cauliflower Salad



While eating this salad for the first time, I knew it was something that would stick around. It’d become one of those recipes whose ingredients don’t belong on the grocery list (as they’re just things you always get without exception), nor would you see it on the weekly menu; it’d become second nature to blindly reach into the fridge and grab a serving, or eat it straight from the bowl. In the short 3 or 4 months since its discovery, it’s rare to go a few days without eating this salad. It’s equally good hot as it is cold, making it versatile and hard to tire of.



1 large cauliflower, cut into florets

2 cans cooked chickpeas

3-4 tbsp olive oil

1 tbsp ground cumin

salt + pepper

1-2 cups cooked farro or quinoa


2 jalapenos, seeded and diced

zest + juice of 2 limes

2 tbsp white wine vinegar (more if limes provided little juice)

3 tbsp olive oil

2 green onions, chopped

1/2 cup parsley, mint, cilantro or dill..chopped

1/2 cup of a different selection of parsley, mint, cilantro or dill..chopped

Preheat oven to 400 degrees. Spread cauliflower over a large baking sheet with 2 tbsp olive oil, 1 tbsp of cumin and salt and pepper. Do the same, on a separate baking sheet, with the chickpeas. Roast in the oven 30 minutes, flipping half way.

Meanwhile, prepare the quinoa or farro however you please (I follow the kitchn’s directions for quinoa found here

For the dressing, combine all the ingredients in a jar and shake well.

Toss everything together and serve warm or cold.


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