Roasted Cauliflower and Crispy Chickpea Salad with Quinoa and Garlic Vinaigrette

Cauliflower is one of the most versatile vegetables-you can mash it, steam it, eat it raw or roast it to bring out its nutty sweetness. In this recipe, we combine roasted cauliflower with crispy chickpeas and carrots, then toss everything with fluffy quinoa and a tangy roasted garlic vinaigrette.

This salad is hearty enough to be a main dish, yet light and refreshing. The ras el hanout spice blend adds a warm, aromatic touch, while the arugula provides a peppery bite. Perfect for a weeknight dinner or meal prep!

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Ingredients

12 ounce Cauliflower FloretsView ingredient guideLike ingredientDislike ingredient

1 unit CarrotsView ingredient guideLike ingredientDislike ingredient

1 box ChickpeasView ingredient guideLike ingredientDislike ingredient

1 teaspoon Ras el HanoutView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.5 cup QuinoaView ingredient guideLike ingredientDislike ingredient

1 unit HoneyView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

2 ounce ArugulaView ingredient guideLike ingredientDislike ingredient

3 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425°F. Wash and dry all produce. Peel the carrot and cut into ½-inch cubes. Drain and rinse the chickpeas. Wrap the garlic cloves in a small piece of foil with a drizzle of olive oil.
2. On a baking sheet, toss the chickpeas, cauliflower and carrots with a generous drizzle of olive oil, the ras el hanout and a pinch of salt and pepper. Place the baking sheet and foil-wrapped garlic in the oven. Roast for about 20 minutes, tossing the veggies halfway through, until golden brown and the garlic is soft.
3. While the veggies roast, bring 1 cup of water with a large pinch of salt to a boil in a small pot. Add the quinoa, cover and reduce heat to a simmer. Cook for 15-20 minutes, until the quinoa is tender and water is absorbed.
4. Halve the lemon. Mash the roasted garlic into a paste on a cutting board using a fork. In a small bowl, whisk together the lemon juice, garlic paste, 1 teaspoon honey and about 2 tablespoons olive oil. Season with salt and pepper.
5. In a large bowl, combine the cooked quinoa, roasted chickpeas, cauliflower, carrots, arugula and the vinaigrette. Toss well to coat. Adjust seasoning with salt and pepper if needed.
6. Divide the salad among plates. Pick parsley leaves from the stems and sprinkle over the top. Serve immediately.

Recipe Tips

FAQ

Can I make this salad ahead of time?

Yes, you can roast the veggies and cook the quinoa in advance. Store them separately in the fridge, then toss with arugula and vinaigrette just before serving to keep the greens fresh.

What can I substitute for ras el hanout?

If you don’t have ras el hanout, you can use a blend of cumin, coriander, cinnamon and a pinch of cayenne for a similar flavor profile.

Is this salad gluten-free?

Yes, this recipe is naturally gluten-free as long as you use certified gluten-free quinoa.