Description
A delicious and healthy salad packed with roasted cauliflower, chickpeas, and creamy feta cheese, topped with a fresh herb dressing.
Ingredients
- 1 large head cauliflower, cut into florets
- 1 (15-ounce) can chickpeas, rinsed and drained
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1/4 cup olive oil (for the dressing)
- 2 tablespoons lemon juice
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh dill
- 1 tablespoon chopped fresh mint
- 1 clove garlic, minced
- 1/4 teaspoon Dijon mustard
- 4 ounces feta cheese, crumbled
- 1/4 cup chopped red onion
- 1/4 cup toasted pine nuts (optional)
Instructions
- Preheat oven to 400°F (200°C).
- In a large bowl, toss cauliflower florets and chickpeas with olive oil, smoked paprika, garlic powder, salt, and pepper.
- Spread the cauliflower and chickpeas in a single layer on a baking sheet.
- Roast for 20-25 minutes, or until cauliflower is tender and slightly browned, flipping halfway through.
- While the cauliflower and chickpeas are roasting, prepare the herb dressing. In a small bowl, whisk together olive oil, lemon juice, parsley, dill, mint, garlic, Dijon mustard, salt, and pepper.
- In a large bowl, combine the roasted cauliflower and chickpeas, feta cheese, and red onion.
- Pour the herb dressing over the salad and toss gently to combine.
- Top with toasted pine nuts (if using).
- Serve immediately or chill for later.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Add nuts just before serving for crunch.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean