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Roasted Cauliflower and Chickpea Salad
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Roasted Cauliflower and Chickpea Salad

This Roasted Cauliflower and Chickpea Salad tossed in a tangy mustard vinaigrette is my new go-to salad! It's so satisfying and simple to make!
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Salad, Side Dish
Cuisine: American
Keyword: cauliflower, chick peas, mustard vinaigrette
Servings: 4 servings
Calories: 277kcal
Author: MaryAnn Dwyer

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Calories: 277kcal | Carbohydrates: 24g | Protein: 9g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Sodium: 452mg | Potassium: 633mg | Fiber: 8g | Sugar: 3g | Vitamin A: 334IU | Vitamin C: 74mg | Calcium: 83mg | Iron: 3mg