Easy Cauliflower Chickpea Salad Recipe

Introduction

This easy cauliflower chickpea salad is a fresh and vibrant dish perfect for a light lunch or a colorful side. With bright lemon dressing and a mix of herbs, it’s full of flavor and healthy ingredients that come together quickly. It’s a great make-ahead salad that improves with time in the fridge.

Ingredients

• 1 medium head cauliflower, 1¾ to 2 pounds (6 to 7 cups small florets)
• ½ teaspoon fine sea salt, plus more to taste
• ½ teaspoon fresh ground black pepper
• 1 teaspoon finely grated lemon zest (from 1 lemon)
• ¼ cup fresh squeezed lemon juice, plus more to taste
• ¼ cup extra virgin olive oil
• ¼ teaspoon crushed red pepper flakes, optional for some heat
• 1 (15oz) can chickpeas, drained and rinsed (or use 1½ cups cooked chickpeas)
• ½ cup fine fresh herbs like parsley, dill, or mint, chopped
• ½ cup pickled red onions, chopped, optional

Instructions

1. Step 1: Cut away leaves and the core from the cauliflower. Then cut or pull the cauliflower apart into small florets and add them to a large bowl. Chop longer stems into small pieces and add them as well.
2. Step 2: Season the cauliflower with ½ teaspoon sea salt and ½ teaspoon black pepper. Toss well to coat evenly.
3. Step 3: Make the dressing by whisking together the lemon zest, lemon juice, olive oil, crushed red pepper flakes (if using), and a pinch of salt until creamy and emulsified.
4. Step 4: Add the chickpeas, fresh herbs, pickled red onions (if using), and dressing to the cauliflower. Toss everything until well coated.
5. Step 5: Taste the salad and adjust seasoning with extra salt, pepper, or lemon juice as needed.
6. Step 6: Cover and let the salad marinate in the refrigerator, stirring occasionally. It tastes best after at least 30 minutes and even better the next day.

Tips & Variations

• Use a mix of fresh herbs like parsley and mint for added brightness and complexity.
• Try swapping pickled red onions for thinly sliced red onions if you prefer a milder onion flavor.
• Add toasted nuts or seeds for extra crunch and nutrition.

Storage

Store the salad covered in the refrigerator for up to 5 days. The flavors improve as it sits, making it a great make-ahead dish. When ready to serve, give it a good stir and add a little extra lemon juice or olive oil if needed to freshen it up.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cauliflower for this salad?

It’s best to use fresh cauliflower for the best texture and flavor. Frozen cauliflower tends to be softer and can release extra water, making the salad soggy.

Is this salad suitable for meal prep?

Yes, this salad holds up well in the fridge and actually tastes better after marinating, making it ideal for preparing ahead of time.

Easy Cauliflower Chickpea Salad Recipe

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★★★★★

4.5 from 85 reviews

A fresh and vibrant Easy Cauliflower Chickpea Salad, featuring crisp cauliflower florets, tender chickpeas, and a zesty lemon dressing. This nutritious salad combines fresh herbs, optional pickled onions, and a hint of spice for a delightful, make-ahead dish perfect for quick lunches or light dinners.

• Author: Cleo
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes plus marinating time
• Yield: 4 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Mediterranean
• Diet: Vegan

Ingredients

Scale 1x2x3x

Salad Ingredients

• 1 medium head cauliflower, 1 ¾ to 2 pounds (6 to 7 cups small florets)
• 1 (15oz) can chickpeas, drained and rinsed (or 1 ½ cups cooked chickpeas)
• 1/2 cup fine fresh herbs like parsley, dill, or mint, chopped
• 1/2 cup pickled red onions, chopped (optional)
• 1/2 teaspoon fine sea salt, plus more to taste
• 1/2 teaspoon fresh ground black pepper

Dressing Ingredients

• 1 teaspoon finely grated lemon zest (from 1 lemon)
• 1/4 cup fresh squeezed lemon juice, plus more to taste
• 1/4 cup extra virgin olive oil
• 1/4 teaspoon crushed red pepper flakes (optional for some heat)
• Pinch of salt

Instructions

1. Prepare Cauliflower: Cut away the leaves and core from the cauliflower. Cut or pull the cauliflower apart into small florets and place into a large bowl. Chop the longer stems into small pieces and add them to the bowl with the florets.
2. Season Cauliflower: Sprinkle 1/2 teaspoon of fine sea salt and 1/2 teaspoon ground black pepper over the cauliflower. Toss well to evenly distribute the seasoning.
3. Make Dressing: In a separate bowl, whisk together the lemon zest, fresh lemon juice, extra virgin olive oil, crushed red pepper flakes (if using), and a pinch of salt until the mixture becomes creamy and emulsified.
4. Combine Salad Ingredients: Add the drained chickpeas, chopped fresh herbs, pickled red onions (if using), and the prepared dressing to the bowl with cauliflower. Toss thoroughly to coat all ingredients evenly.
5. Taste and Adjust Seasoning: Sample the salad and adjust the flavor by adding more salt, pepper, or lemon juice as desired.
6. Marinate: Cover the salad and refrigerate to marinate, stirring occasionally. It tastes best after 30 minutes, ideally overnight, and keeps well for up to 5 days.

Notes

• The salad is best after marinating for at least 30 minutes, preferably overnight, to allow flavors to meld.
• Pickled red onions add a tangy contrast but can be omitted for a milder flavor.
• You can use any combination of fresh herbs like parsley, dill, or mint depending on your preference.
• This salad can be prepared in advance and stored in the refrigerator for up to 5 days.
• For a spicier kick, increase the amount of crushed red pepper flakes or add a pinch of cayenne pepper.

Keywords: cauliflower salad, chickpea salad, easy salad recipe, vegan salad, healthy salad, Mediterranean salad, make-ahead salad, lemon dressing