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Roasted Cauliflower Chickpea Salad

Turn on your oven and get ready to dive in to this Roasted Cauliflower Chickpea Brown Rice Salad. It will quickly become your new go-to fall dish due to its deliciously crispy roasted cauliflower, crunchy chickpeas, sweet dates, and briny Castelvetrano olives. This light yet hearty salad is tossed in a tangy, oil-free vinaigrette that perfectly dresses every ingredient.
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Roasted Cauliflower Salad

Say hello to your new favorite salad! This Roasted Cauliflower Chickpea Brown Rice Salad is loaded with hearty goodness and a burst of sweet and salty flavors. If you’re anything like me, this time of the year really makes me want to roast everything that I can find in the fridge and pantry. It’s all about the crispy edges and warmth that make each dish so perfectly autumnal. The cauliflower and chickpeas are roasted to their ideal crisp and crunch. The addition of dates, Castelvetrano olives, parsley, and crunchy almonds provides a fun mix of sweet, briny, savory, and fresh. To finish things off, this salad is tossed in a zesty, dairy free, oil-free vinaigrette. It’s one of those salads that tastes even better the next day, making it perfect for meal prep or leftovers! 

Ingredients For This Roasted Cauliflower Chickpea Brown Rice Salad

  • Cauliflower Florets: Roasting the cauliflower gives it a caramelized, crispy texture while keeping the inside tender. It’s the perfect base for this hearty salad.
  • Chickpeas: Roasted chickpeas add an addictive crunch that you’ll be searching for in each bite. These protein packed little bites are seasoned with paprika, garlic powder, and a sprinkle of salt for a flavor boost.
  • Brown Rice: Hearty and filling, brown rice adds a chewy texture and helps make this salad a satisfying meal.
  • Baby Arugula or Spinach: Fresh greens bring brightness and color to the salad, balancing out the richness of the roasted veggies.
  • Shallot: Finely chopped shallots add a sweet, mild onion flavor that complements the other ingredients without overpowering them.
  • Almonds: These give the salad a satisfying crunch and a nutty flavor that pairs perfectly with the roasted veggies.
  • Castelvetrano Olives: Known for their buttery texture and mild, briny flavor, these olives add a fun salty bite.
  • Medjool Dates: Chopped dates add a touch of natural sweetness to the salad, balancing the savory, briny and salty components.
  • Italian Parsley: Fresh parsley brings a bright, herbaceous flavor that lightens up the dish.
close-up cauliflower florets in a bowl
chickpeas and cauliflower florets in a mixing bowl

Salad Dressing Ingredients

  • Apple Cider Vinegar: This tangy vinegar adds a bright, acidic punch to the dressing, balancing the sweetness from the maple syrup and making the salad feel light and refreshing. 
  • Aquafaba: The magic of this ingredient is that it makes the dressing creamy and rich without needing oil. It’s my secret weapon for this dressing and I love it because it makes the whole can of chickpeas useful!
  • Maple Syrup: A touch of natural sweetness from maple syrup enhances the savory flavors of the garlic and mustard while complementing the tang of the vinegar. 
  • Garlic Powder: Blends seamlessly into the dressing, ensuring that every bite has that perfect garlic note without the sharpness of raw garlic.
  • Dijon Mustard: Helps emulsify the dressing and adds a touch of tang that compliments the other ingredients.

What is Aquafaba?

Aquafaba is the starchy liquid found in canned chickpeas, and it’s a plant-based cook’s best kept secret! This magical liquid can be whipped into meringues, used as an egg replacement in baking, and, in this recipe, it helps thicken and emulsify the salad dressing. It gives the dressing a creamy, and silky texture without the need for oil. If you’ve never cooked or baked with aquafaba you’ll be in for a pleasant surprise with this recipe! You’ll never pour that liquid gold down the drain again!

How to Make This Roasted Cauliflower Salad

Roast the Veggies

Preheat your oven to 425°F. Spread the cauliflower florets and chickpeas on a parchment-lined large baking sheet. Season with salt, pepper, paprika, and garlic powder. Roast for 25-30 minutes until the cauliflower is golden and the chickpeas are crispy.

Prepare the Dressing

While the veggies roast, mix the salad dressing ingredients – aquafaba, apple cider vinegar, maple syrup, garlic powder, Dijon mustard, salt, and pepper. Use a fork or frother to blend until smooth and creamy.

Assemble the Salad

In a large bowl, combine baby arugula or spinach, cooked brown rice, roasted cauliflower and chickpeas, sliced almonds, chopped dates, Castelvetrano olives, and Italian parsley. Drizzle with the dressing and toss to combine right before serving. If you are meal planning keep your ingredients separate and toss when ready to serve.

What to Serve With Your Roasted Cauliflower Chickpea Brown Rice Salad

This roasted salad is so hearty and filling on its own that you really don’t need to pair it with anything, however, if you want to portion it out smaller you could pair it with your choice of protein, a sandwich or additional veggies.

How to Roast Cauliflower Without Getting it Mushy

  • High Heat: Wait until your oven has reached the optimal temperature and then roast them.
  • Don’t Overcrowd the Pan: Spread the cauliflower in a single layer on the baking sheet to allow even roasting.
  • Use Minimal Oil (or none!): A light drizzle of extra virgin olive oil or skipping the oil entirely helps the cauliflower crisp up without becoming soggy.

Why Roasted Salads Are the Best!

Roasted salads are a game-changer because they bring out the best in your veggies. Roasting caramelizes the natural sugars in vegetables, making them crispy on the outside and tender on the inside. The combination of warm roasted vegetables and fresh greens creates a satisfying contrast in texture and temperature, making every bite exciting. Plus, roasted veggies are perfect for meal prep since they taste even better the next day!

How to Customize Your Roasted Cauliflower Chickpea Brown Rice Salad

There are so many ways to make this salad all your own. Here are a few suggestions:

  • Add more roasted veggies: Try adding roasted butternut squash, brussels sprouts, or red onion for extra flavor.
  • Swap the grains: You can replace the brown rice with quinoa, farro, or even wild rice.
  • Make it cheesy: Top with crumbled vegan feta or goat cheese for a salty, creamy bite.
  • Change up the dressing: While the aquafaba dressing is amazing, you can also swap it for a lemon tahini dressing or a classic apple cider vinaigrette.

Did you try this recipe? Don’t forget to leave a comment and review below!

Try these roasted veggie recipes next:

Roasted Butternut Squash Spinach Salad

Roasted Red Pepper Rice Bowl

Roasted Napa Cabbage with Crispy Tofu

Jackie Akerberg

Author of the Clean Vegan Cookbook, Food Blogger and Recipe Developer from Des Moines, Iowa. 

Jackfruitful Kitchen has proudly been featured in Forks Over Knives, Vegan Bowls, Vegan Food and Living, and DSM Magazine.

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salad with roasted cauliflower, edamame, almonds, shallot, and crispy chickpeas in a gray plate
Jackie Akerberg

Roasted Cauliflower Chickpea Brown Rice Salad

5 from 1 vote
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Turn on your oven and get ready to dive in to this Roasted Cauliflower Chickpea Brown Rice Salad. It will quickly become your new go-to fall dish due to its deliciously crispy roasted cauliflower, crunchy chickpeas, sweet dates, and briny Castelvetrano olives. This light yet hearty salad is tossed in a tangy, oil-free vinaigrette that perfectly dresses every ingredient.
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course, Salad
Calories: 507

Equipment

  • stove, oven
  • hand frother

Ingredients
  

Salad Ingredients
  • 1 head cauliflower, cut into small florets
  • 15 oz canned chickpeas, drained, rinsed and towel dried (be sure to reserve aquafaba)
  • ½ tsp salt and pepper
  • ½ tsp paprika
  • ½ tsp garlic powder
  • 1 cup brown rice, cooked and cooled
  • 3 oz baby arugula, or spinach
  • 1 shallot, finely chopped
  • ¼ cup sliced almonds
  • ½ cup pitted castelvetrano olives, halved
  • 3 Medjool dates, pitted and chopped
  • ¼ cup Italian parsley, finely chopped
Salad Dressing Ingredients
  • 3 tbsp apple cider vinegar
  • 3 tbsp aquafaba*
  • 1 tbsp maple syrup
  • ½ tsp garlic powder
  • 1 tsp Dijon mustard
  • ¼ tsp salt and black pepper

Method
 

  1. Preheat oven to 425 convection bake. Spread the cauliflower and chickpeas on a parchment lined baking sheet and season with salt, pepper, paprika and garlic. Toss to evenly coat and drizzle with a splash of olive oil if desired. Bake for 25-30 minutes until golden and chickpeas are crisp.
  2. Meanwhile, add all ingredients for the dressing to a jar and use a frother to mix. Season to taste.
  3. Add spinach and/or arugula to a large serving bowl, top with rice, roasted veggies and remaining ingredients. Drizzle with dressing right before serving, toss and enjoy!

Notes

*can substitute olive oil if not oil free

Nutrition

Serving 1servingCalories 507kcalCarbohydrates 82gProtein 16gFat 15gSaturated Fat 2gPolyunsaturated Fat 5gMonounsaturated Fat 7gSodium 1068mgPotassium 1093mgFiber 13gSugar 19gVitamin A 1061IUVitamin C 79mgCalcium 186mgIron 4mg

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.

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Let us know how it was!

2 Responses

  1. 5 stars
    Hi Jackie!
    I love how easy this recipe comes together. The dates and olives along with the dressing make everything so flavor in this salad. I also roasted a block of cubed tofu along with the cauliflower and chickpeas for some added protein. It was so good!

    Reply
5 from 1 vote

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