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Roasted Cauliflower and Chickpea Salad with Sweet Soy Dressing

You may notice that salads become a regular fixture ’round these parts with the arrival of summer. Perth has been showing off with high temps and gloriously sunny days lately, this excites me not only because I love the heat, but I love what summer brings with it. Sun-kissed skin, sandals with brightly coloured toenails peering through, singlets and airy skirts, and of course, deliciously light food.

Salads don’t have to be ‘rabbit food’, the options these days are simply endless. And despite popular belief, I think you can make friends with salad. There are no rules with salad, add whatever you like. Pile it high with your favourite vegetables, roasted seeds and nuts, homemade dressing. Salads appear on our dinner table daily in summer, but each one is different from the last.

This salad is as simple as it gets, and yet is full of rich flavour and complimentary textures. Roast your cauliflower and chickpeas, lightly toast a couple of handfuls of your favourite seeds or nuts (or both) and drizzle over some delightful homemade dressing. Any flavour dressing will do, no rules remember.

Ingredients // serves 4 as a side

1/2 cauliflower, broken into florets

2 cloves garlic, minced

2 tablespoons Grapeseed oil

Sea salt and cracked black pepper

400g tin chickpeas, drained and rinsed

2 handfuls of your favourite nuts and/or seeds

Baby spinach, rocket or leaves of your choice

½ red onion, thinly sliced



2 tablespoons soy sauce

3 tablespoons mirin

3 teaspoons honey (add more if you want it sweeter)

1 teaspoon sesame oil



Preheat oven to 220C.

Place cauliflower florets into a bowl, add garlic, 1 tablespoon oil, salt and pepper and combine well until cauliflower is coated. Spread onto a baking tray and roast for 15-20 minutes until golden.

Pat chickpeas dry with paper towel. Pop into a bowl with 1 tablespoon oil and coat well. Lay chickpeas out on a separate baking tray and roast for 20 minutes until golden.

Lightly toast nuts and seeds in frying pan for a few minutes until slightly scorched and aromatic.

Whisk dressing ingredients in a bowl until well combined.

Plate greens, top with cauliflower, chickpeas, seeds and red onion. Serve with dressing.

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  • cindy - Just beautiful. Have pinned it to pinterest immediately.ReplyCancel

  • Alanna - What a beautiful and unique salad! It sounds delicious and so healthy. Mmm!ReplyCancel

  • Emilie@TheCleverCarrot - I love salads like this- simply, yet hearty. Looks absolutely delicious as I love all things cauliflower too! Enjoy the your beautiful summer days… we’re piled under a ton of snow :)ReplyCancel

  • George - Found this on Pinterest. Tried it tonight. OH WOW, WONDERFUL.
    The dressing is so easy and soooo good. Top marks for this one.ReplyCancel

  • Justagirlfromaamchimumbai - Believe it or not I made a Cauliflower salad the other day and have a draft ready to post. I love your salad, it looks so refreshing and delicious, feel like grabbing a fork and digging in.ReplyCancel

  • Peggy Saas - Thank you for sharing Cindy.ReplyCancel

  • Peggy Saas - Thank you Alanna, it is most certainly full of taste and delightful textures.ReplyCancel

  • Peggy Saas - It’s so strange to imagine you’re under a pile of snow Emilie, when in the thick of summer it just feels like the world would be experiencing the same. Salads are definitely more enjoyable in the warmer months. Keep warm!ReplyCancel

  • Peggy Saas - Thanks George, nice to know it worked out well. Thanks for letting me know.ReplyCancel

  • Peggy Saas - Thank you Bhavna. I look forward to seeing your version too, great minds hey! ;)ReplyCancel

  • Melinda - I personally LOVE salads. Especially with chickpeas and rocket – YUM. Everybody sing! “You CAN make friends with salad!”ReplyCancel

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