Cauliflower Chickpea and Pesto Salad
Brighten up your mealtime with this vibrant and wholesome Cauliflower Chickpea and Pesto Salad! Packed with roasted cauliflower, crispy chickpeas, and the creamy, nutty goodness of homemade basil pesto, this salad is a feast for both the eyes and the taste buds. It features juicy cherry tomatoes, fresh baby spinach, and a hint of zesty lemon juice for a refreshing contrast. This hearty dish is perfect as a satisfying vegetarian main or a versatile side, with its delightful blend of textures and flavors. Ready in under an hour, it’s a nourishing, make-ahead option for busy weeknights or meal prep. Elevate your salad game with this nutrient-rich, flavor-packed recipe that’s as delicious cold as it is freshly tossed.
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Recipe Information
Ingredients
- 1 head Cauliflower
- 400 grams Canned chickpeas
- 4 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 large Garlic cloves
- 1 cup Fresh basil leaves
- 3 tablespoons Pine nuts
- 0.25 cup Parmesan cheese
- 2 tablespoons Lemon juice
- 1 cup Cherry tomatoes
- 2 cups Baby spinach
Instructions
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
Cut the cauliflower into bite-sized florets and drain and rinse the chickpeas.
Spread the cauliflower and chickpeas on the baking sheet. Drizzle with 2 tablespoons of olive oil, season with 0.5 teaspoon of salt and the black pepper, and toss to coat evenly.
Roast in the oven for 25–30 minutes, stirring halfway through, until the cauliflower is tender and slightly charred, and the chickpeas are crispy.
Meanwhile, make the pesto by combining the garlic cloves, basil leaves, pine nuts, Parmesan cheese, lemon juice, and the remaining 2 tablespoons of olive oil in a food processor. Blend until smooth. Season with 0.5 teaspoon of salt to taste.
Halve the cherry tomatoes and set them aside.
Once the cauliflower and chickpeas are roasted, let them cool slightly.
In a large salad bowl, combine the roasted cauliflower and chickpeas, cherry tomatoes, and baby spinach.
Drizzle the pesto over the salad and toss gently to coat everything evenly.
Serve immediately or refrigerate for up to 2 days. Enjoy!
Nutrition Facts
Calories |
1355 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.7 g | 114% | |
| Saturated Fat | 16.1 g | 80% | |
| Polyunsaturated Fat | 14.2 g | ||
| Cholesterol | 22 mg | 7% | |
| Sodium | 4658 mg | 203% | |
| Total Carbohydrate | 108.9 g | 40% | |
| Dietary Fiber | 33.2 g | 119% | |
| Total Sugars | 27.5 g | ||
| Protein | 44.5 g | 89% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 626 mg | 48% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 3196 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
