Roast Cauliflower & Chickpea Salad

Not sure what to do with a hardy vegetable? Odds are, it will taste great roasted with a dash of salt and pepper. Let this roasted cauliflower show you the way…

Preparation time Prep: 20 mins
cook 40 mins
Skill level Totally Doable

You will need:

  • 1 head cauliflower, chopped into small florets
  • 1 red onion, cut into 8 pieces
  • 60 ml (¼ cup) olive oil
  • 400 g tin chickpeas, drained
  • 1 teaspoon smoked paprika
  • 1 e garlic, minced
  • 1 cup quinoa
  • 1 lemon rind, to garnish
  • Chilli slices or flakes, to garnish
  • Coriander, to garnish
  • Flat leaf parsley, to garnish
  • ⅓ cup tahini
  • Juice of 1 lemon
  • 1-2 cloves garlic, minced
  • 1 teaspoon ground cumin


  • 1Preheat oven to 180°C and spray baking tray with olive oil.
  • 2Place cauliflower and onion onto baking tray. Drizzle with 2 tablespoons olive oil, coating them as evenly as possible. Season with salt and pepper and place in oven for 30-35 minutes or until lightly browned.
  • 3Pour quinoa into a medium-sized saucepan with 3 cups water. Place over a high heat and bring to a boil. Stirring occasionally, cook for 8-10 minutes or until quinoa is tender. Strain in a sieve and set aside.
  • 4While your quinoa is cooking, place a medium frying pan over high heat and add remaining olive oil, chickpeas, paprika and minced garlic, mixing to season the chickpeas completely. Cook for 4-5 minutes or until sizzling and lightly browned. Set aside.
  • 5For the dressing, whisk together tahini, ¼ cup water, lemon juice, garlic and cumin in a small bowl. Season to taste and set aside.
  • 6Remove cauliflower and onions from oven and arrange on a serving platter along with chickpeas and quinoa. Drizzle with tahini dressing and season with a little salt and pepper.
  • 7Garnish with coriander, flat leaf parsley, chilli and lemon rind. Serve immediately.
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