This salad is packed with contrast—crispy roasted cauliflower, hearty chickpeas, and fresh arugula in every bite. It’s naturally plant-based, rich in fiber and protein, and incredibly versatile. Whether served warm or at room temperature, it’s quick to make and full of bold, savory flavor. Plus, it works perfectly as a main course or a side dish for almost any occasion.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Cauliflower, cut into florets
Canned chickpeas, drained and rinsed
Olive oil
Ground cumin
Smoked paprika (optional for depth)
Salt and pepper to taste
Fresh arugula
Lemon juice
Dijon mustard
Maple syrup or honey (for vinaigrette, optional)
Garlic, minced (for vinaigrette)
Directions
Preheat oven to 425°F (220°C).
On a baking sheet, toss cauliflower florets and chickpeas with olive oil, cumin, paprika (if using), salt, and pepper.
Roast for 25–30 minutes, flipping halfway through, until cauliflower is golden and tender and chickpeas are slightly crispy.
While roasting, whisk together lemon juice, olive oil, Dijon mustard, maple syrup or honey (if using), and minced garlic to make the vinaigrette.
In a large bowl, combine arugula with the warm roasted vegetables.
Drizzle with vinaigrette and toss gently to combine.
Serve immediately or let cool slightly for a room temperature salad.
Servings and timing
This recipe serves 4 as a side or 2–3 as a main dish. Prep time: 10 minutes Cook time: 25–30 minutes Total time: 35–40 minutes
Variations
Add crumbled feta or goat cheese for a creamy, tangy element.
Include toasted nuts or seeds like almonds or pumpkin seeds for extra crunch.
Mix in grains like quinoa or farro for added heartiness.
Swap arugula with baby spinach or mixed greens if preferred.
Use a tahini-based dressing instead of vinaigrette for a Middle Eastern twist.
Storage/Reheating
Store leftovers in an airtight container in the fridge for up to 2 days. For best texture, keep the roasted components and arugula separate until ready to serve. The roasted cauliflower and chickpeas can be reheated in the oven or a skillet to bring back their crispiness. This salad is best enjoyed fresh or at room temperature.
FAQs
Can I use frozen cauliflower?
Yes, but fresh gives the best texture. If using frozen, thaw and pat dry before roasting to reduce moisture.
Is arugula necessary?
Arugula adds a peppery bite, but you can substitute with baby spinach, kale, or any leafy green you prefer.
Can I prep this salad ahead of time?
Yes. Roast the veggies and prepare the vinaigrette in advance. Combine with arugula just before serving.
Is this salad served warm or cold?
It can be served warm, room temperature, or chilled depending on preference. It’s very flexible.
What type of chickpeas should I use?
Canned chickpeas are convenient, but you can also use cooked dried chickpeas.
Can I make this salad gluten-free?
Yes, all the ingredients are naturally gluten-free. Just check any store-bought vinaigrette if using.
What’s a good protein addition?
Add grilled chicken, tofu, or a poached egg on top for extra protein.
Can I make it spicy?
Add red pepper flakes or a dash of hot sauce to the vinaigrette for a kick.
How do I store leftovers without the arugula wilting?
Store the roasted components and greens separately. Combine just before serving.
What dressing works best besides vinaigrette?
A tahini-lemon dressing or yogurt-based herb dressing also pairs well with this salad.
Conclusion
Roasted Cauliflower, Chickpea and Arugula Salad is a vibrant and satisfying meal packed with bold flavor and wholesome ingredients. Whether you’re looking for a simple lunch or an impressive side, this salad delivers with its mix of textures, nutrients, and roasted goodness. It’s a fresh, modern take on plant-based eating that you’ll want to make again and again.
Roasted Cauliflower, Chickpea and Arugula Salad is a bold and flavorful plant-based dish featuring crispy roasted vegetables tossed with fresh arugula and a zesty vinaigrette. Perfect as a light meal or elegant side.
Ingredients
1 medium head cauliflower, cut into florets
1 can (15 oz) chickpeas, drained and rinsed
3 tablespoons olive oil, divided
1 teaspoon ground cumin
1/2 teaspoon smoked paprika (optional)
Salt and pepper, to taste
4 cups fresh arugula
2 tablespoons lemon juice
1 teaspoon Dijon mustard
1 teaspoon maple syrup or honey (optional)
1 clove garlic, minced
Instructions
Preheat oven to 425°F (220°C).
On a baking sheet, toss cauliflower florets and chickpeas with 2 tablespoons olive oil, cumin, smoked paprika (if using), salt, and pepper.
Roast for 25–30 minutes, flipping halfway, until cauliflower is golden and chickpeas are slightly crispy.
Meanwhile, in a small bowl, whisk together lemon juice, remaining 1 tablespoon olive oil, Dijon mustard, maple syrup or honey (if using), and minced garlic to make the vinaigrette.
In a large bowl, combine arugula with the warm roasted cauliflower and chickpeas.
Drizzle with the vinaigrette and toss gently to combine.
Serve immediately or allow to cool slightly and enjoy at room temperature.
Notes
Add crumbled feta or goat cheese for a creamy element.Top with toasted nuts or seeds for extra crunch.Mix in cooked grains like quinoa or farro for a more filling dish.Swap arugula for baby spinach or mixed greens.Use a tahini-based dressing for a Middle Eastern twist.Store components separately if prepping ahead to keep arugula fresh.
