Roasted Cauliflower and Chickpea Salad with Creamy Garlic Yogurt and Herb Oil
This warm Mediterranean cauliflower and chickpea salad combines roasted spiced vegetables with a refreshing creamy garlic yogurt, vibrant herb oil, and crunchy toasted almonds. It’s bold, bright, and packed with plant-powered nutrition. Serve as a main, side, or part of a mezze platter.
⏱ Time
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Ingredients
For the roasted salad:
1 medium cauliflower, cut into florets
1 can chickpeas, rinsed and drained
2 tbsp olive oil
1 tsp smoked paprika
1/2 tsp ground cumin
1/4 tsp turmeric
Salt and pepper, to taste
For the creamy garlic yogurt:
1 cup Greek yogurt
1 clove garlic, grated or minced
1 tbsp lemon juice
Salt and black pepper to taste
For the herb oil:
2 tbsp olive oil
2 tbsp parsley, finely chopped
1 tbsp fresh mint or dill, chopped
Zest of 1/2 lemon
Toppings:
2 tbsp toasted almonds or pine nuts
Handful of baby arugula or spinach
Optional: Pomegranate seeds for pop and sweetness
Instructions
1. Roast cauliflower & chickpeas
Preheat oven to 200°C (400°F).
Toss cauliflower and chickpeas with olive oil, spices, salt, and pepper.
Spread on a lined baking tray and roast for 25–30 minutes, flipping once, until golden and crisp.
2. Make garlic yogurt
In a bowl, mix Greek yogurt, garlic, lemon juice, salt, and pepper until creamy.
Refrigerate until serving.
3. Make herb oil
In a small bowl, mix olive oil, chopped herbs, and lemon zest. Set aside.
4. Assemble
On a plate or shallow bowl, spread garlic yogurt.
Pile roasted cauliflower and chickpeas on top.
Scatter arugula or spinach, drizzle with herb oil.
Finish with nuts and optional pomegranate seeds.
Notes
Serve warm or room temperature.
Garlic yogurt doubles as a dip or spread!
This dish gets better as it sits — great for meal prep.
Tips
Add crumbled feta or grilled halloumi for extra richness.
Toast nuts in a dry pan for 2–3 minutes for more flavor.
Add roasted carrots or sweet potatoes to bulk it up.
❓ Frequently asked questions FAQ
Q: Can I make this vegan?
A: Yes — use unsweetened coconut yogurt or cashew yogurt instead of Greek yogurt.
Q: Is this good for meal prep?
A: Definitely. Store components separately and assemble before eating.
Q: What else can I serve it with?
A: Warm pita bread, quinoa, or on top of a grain bowl.
Nutritional Information
Calories: 350
Protein: 12 g
Carbs: 28 g
Fat: 20 g
Fiber: 8 g
Sugar: 5 g
Calcium: 15% DV