Name: Roasted Cauliflower & Chickpea Salad with Pomegranate & Toasted Pistachios
Ingredients: 25 ounces cauliflower (cut into small florets); 14.3 ounces canned chickpeas (drained and rinsed); 5 tablespoons olive oil (divided); 1.5 teaspoons ground cumin; 1 teaspoons ground coriander; 1 teaspoons smoked paprika; 0.5 teaspoons ground turmeric; 1 teaspoons flaky sea salt; 0.5 teaspoons black pepper (freshly cracked); 3 cups mixed salad greens or rocket; 0.5 cups flat-leaf parsley (leaves picked); 0.3 cups fresh mint leaves; 0.5 pieces red onion (finely sliced); 0.5 cups pomegranate arils; 0.3 cups pistachios or blanched almonds (roughly chopped); 3 tablespoons tahini; 1 pieces lemon (juice only); 1 pieces garlic clove (minced); 1 teaspoons honey or maple syrup; 2 tablespoons cold water (to thin)

Jump to Recipe Print Recipe

Roasted Cauliflower & Chickpea Salad with Pomegranate & Toasted Pistachios

The salad that converts people who think salad is boring. Warm spiced cauliflower and crispy chickpeas tumble over a bed of fresh herbs and greens, scattered with jewel-bright pomegranate and crunchy pistachios. Naturally gluten-free, plant-based, and substantial enough to be a full meal.

Course Appetizer, dinner, lunch

Cuisine American, Mediterranean, Middle Eastern

Keyword healthy, plant-based, roasted, salad

Calories 1538kcal

Ingredients

25 ounces cauliflower cut into small florets
14.3 ounces canned chickpeas drained and rinsed
5 tablespoons olive oil divided
1.5 teaspoons ground cumin
1 teaspoons ground coriander
1 teaspoons smoked paprika
0.5 teaspoons ground turmeric
1 teaspoons flaky sea salt
0.5 teaspoons black pepper freshly cracked
3 cups mixed salad greens or rocket
0.5 cups flat-leaf parsley leaves picked
0.3 cups fresh mint leaves
0.5 pieces red onion finely sliced
0.5 cups pomegranate arils
0.3 cups pistachios or blanched almonds roughly chopped
3 tablespoons tahini
1 pieces lemon juice only
1 pieces garlic clove minced
1 teaspoons honey or maple syrup
2 tablespoons cold water to thin

Instructions

Roast the cauliflower and chickpeas: Preheat oven to 220°C (200°C fan).
Pat the 14.3 ounces canned chickpeas, drained and rinsed very dry with paper towel - this is what makes them crisp.
Toss 25 ounces cauliflower, cut into small florets and 14.3 ounces canned chickpeas, drained and rinsed separately with 5 tablespoons olive oil, divided (use about 2 tbsp each), then combine on a large lined baking tray in a single layer.
Mix 1.5 teaspoons ground cumin, 1 teaspoons ground coriander, 1 teaspoons smoked paprika, and 0.5 teaspoons ground turmeric together and sprinkle evenly over both.
Season with 1 teaspoons flaky sea salt and 0.5 teaspoons black pepper, freshly cracked. Roast for 28-32 minutes, turning once halfway, until the cauliflower is golden at the edges and the chickpeas are crispy.

Toast The Nuts

While everything roasts, toast 0.3 cups pistachios or blanched almonds, roughly chopped in a small dry pan over medium heat for 3-4 minutes, tossing frequently, until golden and fragrant.
Remove immediately and set aside to cool.

Make the Tahini Dressing

Whisk together 3 tablespoons tahini, the juice from 1 pieces lemon, juice only, 1 pieces garlic clove, minced, 1 teaspoons honey or maple syrup, and 2 tablespoons cold water, to thin until smooth and pourable. The dressing will seize before it loosens - keep whisking and adding water a little at a time until it reaches a drizzleable consistency.
Season with salt to taste.

Prep the Salad Base

Combine 3 cups mixed salad greens or rocket, 0.5 cups flat-leaf parsley, leaves picked, and 0.3 cups fresh mint leaves on a large serving platter or in a wide shallow bowl. Scatter over the 0.5 pieces red onion, finely sliced, separating the slices into rings.

Assemble and Serve

Assemble and serve: Pile the warm roasted cauliflower and chickpeas over the greens while still hot - the warmth wilts the herbs just slightly, which is exactly right. Drizzle generously with the tahini dressing. Scatter 0.5 cups pomegranate arils and 0.3 cups pistachios or blanched almonds, roughly chopped over the top. Finish with an extra drizzle of olive oil and serve immediately while the cauliflower is still warm.

Notes

NUT-FREE: Replace Pistachios with toasted GF-certified pumpkin seeds. Same method, equally good crunch.

GRANDMA'S PROVISIONS TIP: Replace the four individual spices with 2-3 tsp of our Portuguese Spice Blend or South African Braai Rub for a deeper, more complex flavour with half the measuring.

MAKE IT A MEAL: Add crumbled GF-certified feta or a dollop of labneh on top for extra substance. Pairs beautifully with grilled lamb or chicken if you want to add protein.

DRESSING SWAP: If tahini is not your thing, a simple lemon and olive oil dressing with a teaspoon of honey works just as well and keeps it nut-free.

ALLERGEN NOTE: Naturally gluten-free and vegan as written. Contains sesame (tahini) and tree nuts (pistachios). See swaps above for nut-free and sesame-free options. Always verify certified-GF labelling if serving someone with coeliac disease.

Nutrition