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Roasted Cauliflower and Chickpea Salad

Enjoy a nutrient-dense and flavorful meal with this smoky roasted cauliflower and chickpea salad topped with creamy avocado!
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Appetizer, Main Course, Salad, Side Dish
Cuisine: Mediterranean Inspired
Keyword: Bowls, Gluten-Free, One Pan, Roasted Veggies, Salad, Warm Salad
Servings: 4

Equipment

  • Baking Sheet
  • Mixing Bowl

Ingredients

  • 1 head Cauliflower Cut into bite sized florets
  • 1 15 oz can Chickpeas Drained, rinsed, and dried
  • 3 tbsp Olive Oil
  • 2½ tbsp Agave Plus more for serving
  • ¾ tsp Paprika
  • 1 tsp Cumin
  • 1 tsp Garlic Powder
  • ¾ tsp Sea Salt
  • 2 bunches Lacinato Kale Shredded
  • 1 Avocado Diced
  • ½ Red Onion Thinly Sliced
  • ½ cup Fresh Parsley Chopped
  • 2 tbsp Lemon Juice About the juice of 1 lemon
  • ⅓ cup Sunflower Seeds

Instructions

  • Preheat the oven to 425℉ and line your baking sheet with parchment paper or a silicone baking mat.
  • Add your chopped cauliflower and rinsed chickpeas to a bowl, toss with the olive oil, agave, paprika, cumin, garlic powder, and salt. Mix until the spices are evenly distributed over the cauliflower and chickpeas.
  • Spread the mixture onto a sheet pan, roast for 30 to 35 minutes, until the cauliflower is tender and brown, and the chickpeas start to get crispy.
  • While the cauliflower and chickpeas are roasting, shred and massage your kale for about 3 to 5 minutes. Place the massaged kale in a large mixing bowl along with the avocado, red onions, lemon juice, and sunflower seeds. Set aside.
  • Add the roasted cauliflower and chickpeas to a bowl with your other veggies and mix to combine. Transfer the salads to plates and top with a drizzle of extra agave to serve!
  • Storage Instructions: Store the salad components in an airtight container in the refrigerator for up to four days, though it is best to keep the avocado separate until you are ready to eat.
  • Reheating Instructions: If you prefer the roasted elements warm, remove the cauliflower and chickpeas from the salad and heat them in a dry skillet over medium heat for three to five minutes. For a quicker option, you can microwave the roasted portion for sixty seconds before tossing it back with the fresh kale, onion, and avocado.