Roasted Cauliflower and Chickpea Salad

From summer barbeques to winter roasts, this unique and hardy salad packs a flavourful punch all year round.

  • Prep time: 20 minutes
  • Cooking time: 7 minutes
  • Roasting time: 30 minutes
  • Makes: 4 servings



3 whole pitted dates
3 tbsp (45 mL) lemon juice
3 tbsp (45 mL) peanut butter
1 garlic clove, minced
¼ tsp (1 mL) salt


6 cups (1.5 L) large bite-sized cauliflower florets, about 1 small head
1 small red onion, cut into ½-inch (1-cm) wedges
1 can (398 mL) chickpeas, drained and rinsed
3 tbsp (45 mL) peanut or olive oil
1 tbsp (15 mL) Zaatar spice
Generous pinches of salt
Pinch of cayenne pepper
½ tsp (2 mL) dried sumac
¼ cup (60 mL) chopped cilantro
¼ cup (60 mL) pomegranate seeds
2 tbsp (30 mL) chopped peanuts
1 lemon wedge


Preheat oven to 425°F (220°C). Prepare dressing by placing dates and ½ cup (125 mL) water in a small pot. Simmer uncovered over low heat, occasionally mashing dates until mushy, and water has mostly evaporated, about 7 minutes. Whisk in lemon juice, peanut butter, garlic and salt. Thin with about
1 tbsp (15 mL) water, if desired.

Place cauliflower and red onion in a large bowl. Place chickpeas in another bowl. Toss each with half the oil. Add zaatar, a pinch of salt and cayenne to cauliflower, and toss. Toss chickpeas with sumac and another pinch of salt. Turn both onto separate baking sheets. Roast 15 minutes. Stir cauliflower and shake chickpeas. Rotate baking sheets in oven and continue to roast both for 10 to 15 more minutes, until cauliflower is lightly charred and chickpeas are crisp.

Arrange cauliflower mixture on a platter. Sprinkle with half the chickpeas (add more to taste, or store leftovers in an airtight container for a snack or salad topper). Drizzle with dressing, followed by cilantro, pomegranate seeds and peanuts. Squeeze lemon over salad, and serve.


Per serving: 350 calories, 20 g fat (3.5 g saturated fat, 0 g trans fat), 0 mg cholesterol, 530 mg sodium, 36 g carbohydrate, 9 g fibre, 11 g sugars, 12 g protein