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–+ servings
a simple greens salad with cauliflower and chickpeas on a white plate on a table with a blue napkin

Roasted Cauliflower Chickpea Salad

Kristina Todini, RDN
Roasted Cauliflower Chickpea Salad, a simple roasted vegetable salad topped with cranberries, pumpkin seeds, and a homemade za'atar vinaigrette. A deliciously easy and flavorful winter salad!
4.67 stars (3 ratings)
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Salads + Side Dishes
Cuisine Mediterranean
Servings 2 dinner salads
Calories 439 kcal

Ingredients
  

For Roasted Cauliflower Chickpea Salad

  • 1 whole cauliflower head florets separated
  • 1 15-ounce can chickpeas drained
  • ½ teaspoon turmeric
  • ¼ teaspoon smoked paprika
  • 2 tablespoons extra virgin olive oil
  • 2 whole butter lettuce heads stems removed and chopped
  • 1 whole shallot thinly sliced
  • ⅓ cup dried cranberries
  • 2 tablespoons pumpkin seeds
  • ½ teaspoon za'atar seasoning

For Homemade Za'atar Vinaigrette

  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon sherry vinegar
  • 1 tablespoon stone ground mustard
  • ¼ teaspoon za'atar seasoning
  • pinch salt and pepper

Instructions
 

  • Roast vegetables: Preheat oven to 400 degree F. In a large mixing bowl, toss cauliflower florets and chickpeas with turmeric, paprika, and olive oil until well combined. Spread mixture evenly on a baking sheet and roast in the oven for 30 minutes, or until cauliflower is browned, stirring halfway to cook all sides. Remove from oven and let cool.
  • Build salad: Add butter lettuce, roasted cauliflower and chickpeas, sliced shallots, cranberries, and pumpkin seeds to a salad plate and sprinkle with za'atar seasoning. Top with Homemade Za'atar Vinaigrette (see recipe instructions below).
  • Make vinaigrette: Combine extra virgin olive oil, sherry vinegar, stone ground mustard, za'atar seasoning, salt, and pepper in OXO Salad Dressing Shaker and shake well to combine

Notes

  • Tools needed: OXO Salad Spinner, OXO Salad Dressing Shaker
  • Prep ahead: roast the cauliflower and chickpeas and make Homemade Za'atar Vinaigrette ahead of time to streamline preparation
  • Leftovers + storage: store this simple roasted vegetable salad in an airtight container in the refrigerator for up to four days; store dressing in OXO Salad Dressing Shaker in refrigerator for up to one week, shaking well before serving again.

Nutrition

Serving: 1saladCalories: 439kcalCarbohydrates: 19gProtein: 4gFat: 41gSaturated Fat: 6gPolyunsaturated Fat: 6gMonounsaturated Fat: 27gTrans Fat: 1gSodium: 108mgPotassium: 131mgFiber: 2gSugar: 13gVitamin A: 178IUVitamin C: 1mgCalcium: 21mgIron: 2mg
Keyword gluten free, roasted vegetable salad, vegan, winter vegetable salad
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