Best 3 Cauliflower Salad With Roasted Chickpeas Recipes
Cauliflower salad with roasted chickpeas is a delightful and nutritious dish that combines the fresh, crunchy texture of cauliflower with the nutty flavor of roasted chickpeas. This versatile salad is perfect for summer potlucks, picnics, or as a light and healthy meal. With its vibrant colors and an array of textures, this salad is a feast for the eyes and the taste buds. Whether you're looking for a vegan or vegetarian option, or simply want to add more vegetables to your diet, this cauliflower salad is sure to satisfy.
Here are our top 3 tried and tested recipes!
ROASTED CAULIFLOWER AND CHICKPEAS
Steps:
- Preheat the oven to 400 degrees F.
- Toast the coriander, turmeric, cumin seeds, fennel seeds and cayenne in a dry skillet over high heat until fragrant, 2 to 3 minutes. Pour the oil into a large mixing bowl, and then add the toasted spices. Add the ginger, cauliflower, chickpeas and onions, and toss to coat everything evenly. Place on a sheet tray and season with salt and pepper. Roast in the oven until browned and the cauliflower is tender, 30 to 35 minutes. Serve with cilantro sprigs and finish with a squeeze of the fresh lime juice.
CAULIFLOWER SALAD WITH ROASTED CHICKPEAS
Martha pairs raw cauliflower with cooked green beans and roasted chickpeas for a satisfying yet healthy side dish.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Yield Serves 6 to 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 450 degrees. Place chickpeas on a paper towel-lined baking sheet; let stand 10 minutes. Pour olive oil onto another rimmed baking sheet and place in oven until oil is hot, about 3 minutes. Add chickpeas to hot baking sheet and spread in a single layer. Roast until chickpeas are deep golden brown and crisp, 12 to 15 minutes. With a slotted spoon, transfer to another paper towel-lined baking sheet to drain. Season with salt.
- Prepare an ice bath; set aside. Bring a small pot of salted water to a boil. Add green beans and cook until bright green and crisp-tender, about 4 minutes. Transfer to ice bath; let cool completely. Drain on a paper towel-lined plate.
- In a small bowl, whisk together mustard, saffron, honey, and sugar until well combined. Whisk in lemon juice. While whisking, slowly drizzle in safflower oil until well combined. Season dressing with salt and pepper.
- In a large bowl, combine chickpeas, green beans, cauliflower, parsley, and currants. Drizzle dressing over salad, tossing well to combine. Season with salt and pepper.
HERBY CAULIFLOWER SALAD WITH CHICKPEAS
Thanks to a light lemony dressing and lots of fresh herbs, this simple raw cauliflower salad recipe tastes surprisingly delicious and lasts in the fridge for days. The pickled onions are an optional ingredient, but they do take the salad to the next level. Here's our recipe for pickled onions, so you can see how simple they are to make. We break the cauliflower down into tiny florets, but another option is to use a food processor and make a chunky cauliflower rice. Take a look at our cauliflower rice recipe to see how we do it.
Provided by Adam and Joanne Gallagher
Categories Side Dish
Time 45m
Yield Makes about 10 cups
Number Of Ingredients 10
Steps:
- Cut away leaves and the core from the cauliflower. Then cut or pull the cauliflower apart into little florets and add to a large bowl. Chop longer stems into small pieces, and then add to the bowl with florets.
- Season with 1/2 teaspoon of fine sea salt and 1/2 teaspoon ground black pepper, and then toss the cauliflower around the bowl until all the florets have had a chance to be seasoned.
- To make the dressing, whisk the lemon zest, lemon juice, olive oil, red pepper flakes, and a pinch of salt together until creamy and emulsified.
- Add the chickpeas, herbs, pickled onions, and the dressing to the cauliflower. Toss until everything is evenly coated. Taste, and then season with additional salt, pepper or lemon juice.
- The cauliflower salad does taste best when given some time to marinate. When possible, let the salad marinate, stirring from time to time, for at least 30 minutes before serving. The salad will keep, covered in the refrigerator, up to one week.
Nutrition Facts : ServingSize 1 cup, Calories 140, Fat 7.2g, SaturatedFat 1g, Cholesterol 0mg, Sodium 237.7mg, Carbohydrate 15.8g, Fiber 4.9g, Sugar 2.7g, Protein 5.3g
Tips:
- Choose the right cauliflower: Select a head of cauliflower with tightly packed florets and a bright white color. Avoid heads with brown spots or wilted leaves.
- Roast the chickpeas to perfection: For crispy chickpeas, roast them in a single layer on a baking sheet at a high temperature until golden brown and slightly blistered.
- Make the dressing ahead of time: The dressing can be prepared up to 3 days in advance and stored in the refrigerator. This makes it easy to assemble the salad later.
- Use fresh herbs: Fresh herbs, such as cilantro, parsley, or mint, add a pop of flavor and freshness to the salad. If you don't have fresh herbs on hand, you can use dried herbs, but use half the amount.
- Don't overdress the salad: A light dressing is all you need to enhance the flavors of the cauliflower, chickpeas, and vegetables. Too much dressing will weigh the salad down.
Conclusion:
Cauliflower salad with roasted chickpeas is a delicious and healthy dish that is perfect for summer gatherings or potlucks. It is packed with nutrients, including vitamins, minerals, and fiber. The roasted chickpeas add a satisfying crunch and protein boost, while the dressing adds a tangy and flavorful touch. This salad is sure to be a hit with everyone who tries it!
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