Roasted Cauliflower & Chickpea Salad
I’m totally addicted to this Roasted Cauliflower and Chickpea salad – and once you try it, I think you will be too!
It’s the perfect satisfying combo of plant-based protein and slow-releasing carbohydrates, making it both hearty and nourishing. Plus, it’s packed with flavor thanks to a tangy mustard and apple cider vinegar dressing that lifts the roasted veggies beautifully.
Why it’s so good for you:
Cauliflower is rich in fibre, antioxidants, and vitamin C, helping to support digestion and boost your immune system.
Chickpeas are an excellent source of plant-based protein and complex carbs, keeping you energized and feeling full.
Olive oil offers healthy fats that are anti-inflammatory and heart-friendly.
Apple cider vinegar can help balance blood sugar levels and support gut health.
Coriander adds a fresh burst of flavour and brings extra antioxidants to the plate.
Best of all, this salad is simple to make: just roast your cauliflower and chickpeas until golden, toss them in a zesty mustard dressing, and enjoy warm or at room temperature. It’s inspired by the It’s All Good cookbook by Gwyneth Paltrow – and it truly lives up to the name!
I hope you love it as much as I do. 🌿✨
INGREDIENTS
1 head cauliflower, outer leaves removed and cut into bite sized florets
1 can chickpeas, drained and rinsed
5 tbsp olive oil
Sea salt and pepper
1.5 tbsp Dijon mustard
1.5 tbsp wholegrain mustard
1.5 tbsp apple cider vinegar
Freshly ground black pepper
1 small bunch of coriander, chopped
METHOD
Set your oven to 200c
Line a baking sheet with parchment
Toss the chickpeas and cauliflower in a bowl with the olive oil and salt
Pour onto the baking sheet and bake for 35-40mins or until the cauli is browning and soft
Meanwhile using the same bowl mix the mustards, vinegar, coriander and black pepper.
When the cauliflower and chickpeas are done toss through the dressing and serve warm or at room temperature
