Best 3 Cauliflower Salad With Roasted Chickpeas Recipes

**Introducing a Delightful Culinary Creation: Cauliflower Salad with Roasted Chickpeas**

Welcome to a culinary journey that celebrates the vibrant flavors of cauliflower and roasted chickpeas. This tantalizing salad is a symphony of textures, with tender cauliflower florets, crispy roasted chickpeas, and a refreshing dressing that harmonizes all the ingredients. Prepare to embark on a delightful adventure as we unveil the secrets behind this extraordinary dish.

This recipe collection features three variations of the cauliflower salad, each offering a unique twist on the classic. The first recipe presents a simple yet flavorful combination of roasted chickpeas, fresh parsley, and a zesty lemon-tahini dressing. The second variation introduces a vibrant roasted red pepper and pine nut duo, adding a touch of sweetness and crunch. Finally, the third recipe tantalizes the palate with a tangy pickled onion and a creamy avocado dressing, creating a harmonious balance of flavors.

Whether you're a seasoned chef or just starting your culinary exploration, these recipes will guide you through the process of creating a delicious and visually appealing cauliflower salad. With step-by-step instructions and helpful tips, you'll be able to craft a dish that will impress your family and friends.

So, gather your ingredients, prepare your kitchen, and let's embark on a culinary adventure that will leave your taste buds dancing with delight. Get ready to savor the goodness of cauliflower salad with roasted chickpeas, in three distinct and delectable variations.

Let's cook with our recipes!

ROASTED CAULIFLOWER AND CHICKPEAS

Roasted Cauliflower and Chickpeas image

Provided by Guy Fieri

Categories side-dish

Time 55m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 tablespoon ground coriander
1 tablespoon ground turmeric
1 teaspoon cumin seeds
1 teaspoon fennel seeds
1/4 teaspoon cayenne pepper
1/4 cup vegetable oil
1 tablespoon grated fresh ginger
1 head cauliflower, cut into florets
One 19-ounce can chickpeas, drained
1/2 sweet onion, sliced
Kosher salt and freshly cracked black pepper
Kosher salt and freshly cracked black pepper
Fresh cilantro sprigs, for garnish
Juice of 1/2 lime

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.

HERBY CAULIFLOWER SALAD WITH CHICKPEAS

Herby Cauliflower Salad with Chickpeas image

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

Ingredients

1 medium head cauliflower, about 1 3/4 to 2 pounds (6 to 7 cups small florets)
1/2 teaspoon fine sea salt, plus more to taste
1/2 teaspoon fresh ground black pepper
1 teaspoon finely grated lemon zest (from 1 lemon)
1/4 cup fresh squeezed lemon juice, plus more to taste
1/4 cup extra virgin olive oil
1/4 teaspoon crushed red pepper flakes, optional for some heat
1 (15-ounce) can chickpeas, drained and rinsed (or use 1 1/2 cups cooked chickpeas)
1/2 cup fine fresh herbs like parlsey, dill, or mint, chopped
1/2 cup pickled red onions, chopped, optional, see our pickled onions recipe

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

CAULIFLOWER SALAD WITH ROASTED CHICKPEAS

Cauliflower Salad with Roasted Chickpeas image

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

Ingredients

2 cups cooked chickpeas, rinsed and drained
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
1/2 pound green beans, trimmed and halved on bias
1 tablespoon whole-grain Dijon mustard
Pinch of saffron threads
1 teaspoon honey
Pinch of sugar
Juice of 1 lemon
1/2 cup safflower oil
1 head cauliflower, thinly sliced
1 bunch flat-leaf parsley, leaves picked
1/2 cup dried currants

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.

Tips:

For the Best Roasted Chickpeas: Use canned chickpeas for the crispiest results. If using dried chickpeas, be sure to soak them overnight before roasting.
Make-Ahead: Both the roasted chickpeas and the cauliflower salad can be made ahead of time. Store the chickpeas in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. Store the salad in an airtight container in the refrigerator for up to 3 days.
Add-Ins and Substitutions: Feel free to add other vegetables to the salad, such as chopped cucumber, bell pepper, or carrots. You can also substitute the roasted chickpeas for another roasted vegetable, such as broccoli or Brussels sprouts.

Conclusion:

This cauliflower salad with roasted chickpeas is a delicious and healthy side dish that's perfect for any occasion. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a healthy and flavorful salad, give this recipe a try!