Description
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.
Nutrition
- Serving Size: 1.5 cups
- Calories: 260
- Sugar: 4g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg
