Harissa Roasted Cauliflower and Chickpea Salad
Harissa Roasted Cauliflower and Chickpea Salad is a vibrant, nutritious dish that combines the rich flavors of harissa with roasted cauliflower and protein-packed chickpeas. This easy-to-make salad is perfect for a quick lunch or as a stunning side for any dinner. The roasting process enhances the natural sweetness of the cauliflower while balancing the heat from the harissa, making every bite a delightful experience. Fresh herbs add brightness, ensuring this salad stands out on your table.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Salad
- Method: Baking
- Cuisine: North African
Ingredients
Scale
- 1 medium head cauliflower (about 500g), cut into florets
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tbsp harissa paste (adjust to taste)
- 2 tbsp extra virgin olive oil
- Juice of 1 lemon
- ¼ cup fresh parsley or cilantro, chopped
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, toss cauliflower florets with olive oil, harissa paste, salt, and pepper until evenly coated.
- Spread the cauliflower on the prepared baking sheet in a single layer and roast for about 25-30 minutes until golden brown.
- In the last 10 minutes of roasting, add the chickpeas to the baking sheet.
- While roasting, whisk together lemon juice with additional olive oil if desired. Season with salt.
- Once roasted, combine cauliflower and chickpeas in a serving bowl. Drizzle with lemon dressing and garnish with chopped herbs.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 300
- Sugar: 5g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg