This roasted cauliflower and chickpea salad is healthy, hearty and filled with bright flavors. It’s an easy and delicious vegan salad that's sure to become a favorite!
Even in the dead of winter I often find myself craving a good salad. Since I know I can count on finding cauliflower and carrots at the store and there’s always a can of chickpeas in the pantry, I often throw together this hearty roasted cauliflower and chickpea salad. A warm winter salad, it’s filled with tender roasted cauliflower, carrots and chickpeas bathed in a bright, vibrant citrus miso dressing to liven the whole thing up.
With just a few minutes of prep you end up with an easy, healthy and hearty salad that just might become your new favorite!
This roasted cauliflower and chickpea salad makes an easy vegan lunch or dinner. The chickpeas crisp up alongside the cauliflower and carrots and the citrus miso dressing is both sweet and savory. Chopped dates add a touch of sweetness while finely chopped parsley a bit of freshness. Here’s what you’ll need:
Ingredient Notes:
(Here are a few notes about the ingredients you’ll need for this recipe. As always find the full list of ingredients and directions in the recipe card at the bottom of the post.)
- Cauliflower – You’ll need a small to medium head of cauliflower, broken into small florets.
- Carrots – Slice your carrots into similar sized pieces to ensure they cook evenly.
- Chickpeas – Thoroughly drain, rinse and dry your chickpeas well before roasting for the best results.
- Olive Oil – You’ll need olive oil both for roasting and the dressing.
- Orange – You’ll need both the juice and zest for the citrus miso dressing.
- Vinegar – Use either red wine or white wine vinegar.
- Miso – I like the mild flavor of white miso best for this dressing. Make sure to use a gluten-free miso as some brands can contain barley.
- Dates – I like to use deglet noor dates here since their firm texture makes them easier to chop.
- Parsley – Use flat-leaf parsley for this salad.
- Scallions – Use both the white and greens parts, finely chopped.
- Sesame Seeds – A sprinkle of sesame seeds is a nice finishing touch but you can also use hemp seeds or sunflower seeds if you’d prefer.
How to Make a Roasted Cauliflower and Chickpea Salad:
(Here are the basic steps and some helpful tips on how to make the recipe. Find the full directions in the recipe card at the bottom of the post.)
- Toss the cauliflower, carrots and chickpeas with the olive oil on a sheet pan before popping them in the oven to get all golden.
- While that’s roasting make the dressing by whisking together the orange juice, orange zest, vinegar, olive oil and miso.
- Next chop up a few dates, parsley and scallions.
- When the vegetables come out the oven toss them with the dressing, dates, parsley and scallions. Sprinkle everything with some sesame seeds and it’s ready to serve.
The citrus brightens the vegetables, the olive oil makes them taste richer and the miso adds a special salty undertone that just ties everything together so beautifully.
More Cauliflower Recipes:
Roasted Cauliflower and Chickpea Salad
This roasted cauliflower and chickpea salad is healthy, hearty and filled with bright flavors. It’s an easy and delicious vegan salad that's sure to become a favorite!
Ingredients
- ½ lb of cauliflower, cut into small florets
- ½ lb carrots, sliced into ½ inch pieces
- 1 can/439g can of chickpeas, drained, rinsed and pat dry
- ½ teaspoon fine sea salt
- ¼ cup /60ml extra virgin olive oil (divided use)
- 1 teaspoon orange zest
- 1 Tablespoon/15ml orange juice
- 1 Tablespoon/15ml red or white wine vinegar
- 2 teaspoons/10ml white gluten-free miso
- ½ cup chopped flat leaf parsley
- 5-6 deglet noor dates, chopped
- 1-2 scallions, finely chopped
- 1 Tablespoon/15ml sesame seeds
Instructions
- Preheat oven to 425 degrees F.
- Place cauliflower, carrots and dried chickpeas on a parchment-lined sheet pan. Add half of the olive oil and salt and toss to coat.
- Roast for 20-25 minutes until tender and browned around the edges. Remove from oven and let cool slightly.
- Meanwhile, whisk together the remaining olive oil with the orange zest, orange juice, vinegar and miso in the bottom of a large bowl.
- Add the still warm cauliflower, carrots and chickpeas to the dressing along with the dates and scallions and toss to combine.
- Sprinkle with sesame seeds and serve.
Notes
Tips:
Rinse, drain and thoroughly pat dry chickpeas before roasting for the best results.
Storage:
Roasted chickpeas are best eaten immediately but leftovers can be stored in an airtight container in the fridge for 3-4 days.
Dietary Info:
Gluten-Free, Grain-Free, Vegetarian, Vegan, Dairy-Free, Egg-Free, Nut-Free, Paleo
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 285Total Fat: 17gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 0mgSodium: 535mgCarbohydrates: 30gFiber: 8gSugar: 13gProtein: 7g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
Kitchen Belleicious says
now that is a salad that is both refreshing and warms my soul. Love the miso dressing and the warm cauliflower is perfection against the texture of the rest.
Maria | Pink Patisserie says
Beautiful! Gorgeous, seasonal flavors!
Stacy | Wicked Good Kitchen says
Warm and comforting for winter, but yet fresh with citrus zing and tangy-sweetness...the perfect winter salad pick me up, Sylvie! I will definitely be making this salad. Thank you for sharing!
Nutmeg Nanny says
This salad is one of those dishes I find 100% comforting. It's totally perfect for winter and I would gladly eat a giant plate in front of the fire 🙂
Chicago Jogger says
This looks like the perfect warm winter salad. I love anything with cauliflower, so sign me up for this dinner!
Tom @ Raise Your Garden says
I always feel like cauliflower is the unsung hero of the veggie world. We love it in our house, never put it in a salad before but I'm game. (must be the gym teacher in me)
Katrina @ Warm Vanilla Sugar says
This is the perfect january salad! Really love that warm cauliflower!
Rachel @ Baked by Rachel says
Gorgeous! And what a fun way to use cauliflower!
Aggie says
I love this creative salad, so much flavor!!
Rosa says
Delicious! This warm salad is simply perfect.
Cheers,
Rosa