This Roasted Cauliflower and Chickpea Salad is a vibrant, nutritious dish that’s perfect for lunch, dinner, or as a side.
Golden, tender roasted cauliflower and protein-packed chickpeas are combined with red onion, fresh parsley, and sweet cranberries for a medley of textures and flavours.
A zesty lemon and Greek yoghurt dressing adds creaminess and brightness, while fresh dill enhances the herbaceous notes.
Serves four to six
Quick to prepare and visually appealing, this salad is versatile enough to enjoy on its own or alongside your favourite protein.
Healthy, satisfying, and full of flavour, it’s an easy way to elevate everyday meals.
Ingredients
• 1 whole cauliflower, cut into florets
• 1 400g can chickpeas, drained
• ½ red onion, thinly sliced
• 1/4C fresh parsley, roughly chopped
• 3 Tbsp dried cranberries
• Juice and zest of 1 lemon
• 1C Greek yoghurt
• 2 Tbsp fresh dill, chopped
• Olive oil
Instructions
1. Preheat oven to 200°C fan bake. Arrange the cauliflower pieces on a roasting tray and drizzle generously with olive oil. Season with salt and pepper, then bake for 20–30 minutes, or until golden and tender. Remove and set aside to cool.
2. When the cauliflower has cooled to room temperature, place it in a large mixing bowl. Add the drained chickpeas, red onion, parsley, and cranberries, then toss thoroughly to combine.
3. Drizzle the salad with half of the lemon juice and zest, followed by a splash of olive oil. Season with salt and pepper to taste, toss to coat evenly, and transfer to a serving platter if desired.
4. For the yoghurt dressing, mix the remaining lemon juice and zest with the Greek yoghurt and half of the chopped dill. Season with salt and pepper to taste, then spoon over the salad.
5. Garnish with remaining dill and a squeeze of lemon. Enjoy!
