This beautiful Honey Roasted Cauliflower Chickpea Salad is a flavour bomb and a beautiful, nutrient packed side to accompany simply prepared protein. All meats work well with this, from fish to chicken to red meats. I’d suggest grilled haloumi if you are vegetarian and pan-fried tofu or tempeh if vegan. Best of all this salad has a really short prep time and is so quick and easy to make (total time 30 minutes). It’s sweet, savoury, and full of vibrant flavours.
Health benefits
Cauliflower is rich in fibre and antioxidants, which support digestive health and reduce inflammation. Chickpeas provide plant-based protein and are a good source of fibre, vitamins and minerals. The addition of mint and lemon adds a refreshing boost, while almonds offer healthy fats and protein.
Ingredients
The salad features roasted cauliflower florets, chickpeas, and red onion wedges, coated in a honey-paprika-olive oil dressing. Fresh mint leaves and toasted almonds add texture and flavour, with a squeeze of lemon to brighten the dish. For a vegan version, the honey can be replaced with rice malt syrup or maple syrup.
How to make this honey roasted cauliflower salad
Simply toss the medium head cauliflower, chickpeas, and onions with a spiced honey dressing and roast on a baking tray (sheet pan) until golden. In the last few minutes, toast the almonds for a crispy garnish. Once cooled, mix everything together with fresh mint and serve with a wedge of lemon.
Serving suggestions and how to store
Serve this salad warm or at room temperature with a good squeeze of lemon (or lime juice), either on its own or alongside grilled meats or fish. Store leftovers in an airtight container in the fridge for up to 3 days. For best results, add the almonds and mint just before serving to maintain their texture.
Vary this honey roasted cauliflower chickpea salad to suit your dietary needs
For a nut-free version, swap the almonds with one cup sunflower seeds (toasted). To make it vegan, replace the honey with rice malt syrup or maple syrup.
For more easy, healthy salad recipes, click HERE.
Honey Roasted Cauliflower Chickpea Salad
Ingredients
- 1 head/s cauliflower
- 425 g can chickpeas – drained
- 1 red onion/s – peeled, cut into wedges
- 2 tsp smoked paprika
- 3 tbsp honey
- 3 tbsp olive oil
- Sea salt and freshly ground black pepper – to taste
- 95 g flaked almonds (1 cup)
Serve
- 1 bunch/s fresh mint leaves – leaves picked
- 1 lemon/s – quartered
Instructions
- Preheat the oven to 200°C / 390°F (fan-forced).
- Break the cauliflower into small florets and place on a large baking tray with the chickpeas and quartered wedges of onion.
- Mix the paprika, honey, olive oil and seasoning in a small bowl.
- Pour over the veggies and mix well with your hands to coat the cauliflower, onion and chickpeas.
- Bake in the preheated oven for 25- 30 minutes.
- Place the almonds on a tray and add to the oven to toast for the last 5 minutes.
- Allow it all to cool before mixing together with the mint leaves to serve.
Serve
- Serve with a wedge of lemon – make sure you squeeze over the lemon juice, it really makes the salad!
Make ahead
- Mix through the nuts and mint just prior to serving.
Store
- In an airtight container in the fridge.