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Roasted Cauliflower and Chickpea Salad

Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Servings: 4 servings
Author: MaryAnn Dwyer


  • 1 large head of cauliflower
  • 3-4 Tbsp. olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 1 15.5 oz. can chickpeas rinsed
  • 1 Tbsp. fresh parsley finely chopped
  • Mustard Vinaigrette:
  • 1 Tbsp. olive oil
  • 1 Tbsp. whole grain mustard
  • 1 Tbsp. Dijon Mustard
  • 2 Tbsp. red wine vinegar


  • Preheat oven to 425 degrees.
  • Cut head of cauliflower into somewhat evenly sized florets. Toss with 2-3 Tbsp. olive oil until well coated . Season with kosher salt and freshly ground black pepper. Roast, tossing occasionally to promote even browning, for 40 minutes
  • Toss rinsed chickpeas with 1 Tbsp. olive oil. Add to pan and continue to roast for 5 minutes. Remove tray from oven and place in a large bowl. Toss with vinaigrette. Sprinkle with parsley. Enjoy warm or at room temperature.
  • Mustard Vinaigrette: In small bowl, combine all vinaigrette ingredients. Whisk until well blended.