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Roasted Cauliflower and Chickpea Salad with Pomegranate, Feta, and Fresh Herbs Recipe

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4.1 from 60 reviews

This vibrant Cauliflower Salad combines roasted cauliflower and chickpeas with fresh herbs, crunchy pistachios, tangy feta, sweet dates, and bursting pomegranate arils, all tossed in a zesty lemon-honey dressing. A perfect balance of textures and flavors, this healthy salad is great as a light meal or a side dish.

Ingredients

Roasted Cauliflower & Chickpeas

  • 1 medium head fresh cauliflower, cut into bite-sized florets
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 3 tbsp extra virgin olive oil
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp ground cumin
  • 1/4 tsp cayenne pepper or chili powder
  • Salt and black pepper, to taste

Dressing

  • 3 tbsp extra virgin olive oil
  • 1 tbsp freshly squeezed lemon juice
  • 1 tsp honey
  • 1 tsp Dijon mustard
  • 1 clove garlic, minced (or 1/2 tsp garlic powder)
  • 1/4 tsp crushed chili flakes
  • 1/2 tsp sumac (or substitute lemon zest)
  • Salt and pepper, to taste

Salad Mix

  • 6 cups mixed salad greens (such as Romaine, spring mix, baby spinach, or baby kale)
  • 1 small shallot, finely sliced (or 2 tbsp red onion)
  • 1/2 English cucumber or 2 mini cucumbers, diced
  • 1/2 cup fresh parsley, chopped
  • 1/4 cup fresh mint leaves, chopped
  • 1/3 cup crumbled feta cheese (substitute goat cheese or Parmesan if desired)
  • 1/4 cup lightly toasted pistachios, chopped (or your choice of nuts/seeds)
  • 1/2 cup pomegranate arils
  • 1/4 cup chopped dates (or dried cranberries, figs, or raisins)

Instructions

  1. Prepare and Roast Cauliflower and Chickpeas: Preheat your oven to 425°F (220°C). In a large bowl, toss cauliflower florets and rinsed chickpeas with 3 tablespoons of olive oil, paprika, garlic powder, cumin, cayenne pepper, salt, and black pepper until well coated. Spread them evenly on a baking sheet lined with parchment paper. Roast for 25-30 minutes, turning halfway through, until the cauliflower is tender and lightly browned and chickpeas are crispy.
  2. Make the Dressing: In a small bowl, whisk together 3 tablespoons of extra virgin olive oil, lemon juice, honey, Dijon mustard, minced garlic, chili flakes, sumac, salt, and pepper until emulsified and smooth. Adjust seasoning as needed.
  3. Prepare Salad Ingredients: While the cauliflower and chickpeas roast, rinse and dry your salad greens. Finely slice the shallot and chop the parsley and mint. Dice the cucumber, crumble the feta, chop the dates, and lightly toast the pistachios if not already toasted.
  4. Assemble the Salad: In a large mixing bowl, combine the roasted cauliflower and chickpeas with the salad greens, shallots, cucumber, parsley, mint, pomegranate arils, dates, and pistachios. Pour the dressing over the salad and toss gently to combine all ingredients evenly.
  5. Finish and Serve: Sprinkle the crumbled feta cheese on top and give a final gentle toss. Serve immediately to enjoy the contrast of warm roasted cauliflower and cool crisp greens, or chill briefly for a refreshing salad.

Notes

  • Fresh cauliflower is preferred for best texture when roasting.
  • You can substitute chickpeas with canned white beans if desired.
  • Use any nuts or seeds you like for crunch if pistachios are not available.
  • Pomegranate molasses adds a unique sweet-sour flavor but can be substituted with balsamic glaze and a bit more honey.
  • Sumac adds a complex lemony flavor; lemon zest can be used as an alternative.
  • Leftover roasted cauliflower and chickpeas taste great cold or warmed in other dishes.
  • Adjust cayenne and chili flakes based on desired spice level.

Find it online: https://justsosavory.com/roasted-cauliflower-and-chickpea-salad-with-pomegranate-feta-and-fresh-herbs-recipe/