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Roasted Cauliflower and Chickpea Salad with Dijon Vinaigrette

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This Roasted Cauliflower and Chickpea Salad with Dijon Vinaigrette has a tangy sweet dressing to tickle your tastebuds. Even though is it a “salad”, it’s really a main course meal and works well for dinner or lunch. Pair it with a crusty bread or soup for  a heartier meal. The Roasted Cauliflower and Chickpea Salad with Dijon Vinaigrette is vegan, plant-based, gluten and oil free. The roasted cauliflower salad works well for meal prep as well.

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I first saw a similar recipe on Sweet Peas and Saffron and made a few adaptations. Sweet Peas and Saffron is not a vegan or plant-based food blog but has many recipes that are or that can be easily adapted. It is also a great resource for meal prep ideas.

Coconut Aminos

A “secret ingredient” often used in plant-based cooking is coconut aminos.  (Affiliate link.) Coconut aminos have a sweet soy sauce  taste but is much lower in sodium than soy sauce.

Start by making a “paste” to coat your uncooked cauliflower  with the coconut aminos, tahini, and nutritional yeast – ah many of the powerhouse special ingredients used in vegan cooking! Toss with  three cups of cauliflower, that have been cut into bite-sized pieces.

Roast in a 400° oven for 35-45 minutes until softened and browned. When it is done, take it out and allow to cool  before assembling the salad.Roasted Cauliflower on the Pan



While the cauliflower is roasting, you can make the dressing and set aside. Dice the orange bell peppers and red onion, making sure to dice  into every small pieces -you will be eating these raw.

onions and peppers

I use 2 cups of cooked rice in this salad. I almost never make my rice, but buy it precooked instead. I used a brown and wild rice mixture for this recipe. If you need to make your rice, this is the time to do it as well.

After the cauliflower is cooled enough to assemble into the salad, toss all ingredients together, including the baby spinach and the dijon dressing.

Top with roasted cashew pieces. Mine were  salted so I didn’t need to salt the salad further. Adjust yours according to your taste.

Serve now or keep for later. Even tossed with the dijon vinaigrette, this recipe keeps for a few days. This recipe also works well for meal prep as well. Roasted Cauliflower Salad meal prep

Roasted Cauliflower Salad

Roasted Cauliflower and Chickpea Salad with Dijon Vinaigrette

This Roasted Cauliflower and Chickpea Salad with Dijon Vinaigrette has a tangy sweet dressing to tickle your tastebuds. It is plant-based, vegan, and oil and gluten free.
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Course: Main Course, Salad
Cuisine: American
Keyword: Plant-based, vegan
Prep Time: 10 minutes
Total Time: 45 minutes
Servings: 4
Calories: 358kcal
Author: Cindy Rainey


Roasted Cauliflower

  • 3 cups cauliflower floretts
  • 2 Tablespoons coconut aminos
  • 2 Tablespoons nutritional yeast
  • 2 Tablespoons tahini

Dijon Vinaigrette Dressing

  • 1/4 cup white wine vinegar
  • 1 Tablespoon coconut aminos
  • 2 Tablespoons agave nectar
  • 1 Tablespoon tahini
  • 1 teaspoon dijon mustard
  • 1/8 teaspoon finely ground black pepper

Putting it Together

  • 1/2 red onion diced
  • 1/2 orange bell pepper diced
  • 2 cups brown and wild rice precooked
  • 2 cups baby spinach washed and dried
  • 1 15.5 ounce can chickpeas drain and rinse
  • 1/2 cup cashews roasted


  • Set oven for 400°.

Roasted Cauliflower

  • Cut cauliflower into bite-sized pieces.
  • Mix together 2 T coconut aminos, nutritional yeast, and tahini into a large mixing bowl.
  • Toss in cauliflower, coating well.  Turn onto a silicone baking sheet or parchment paper covered baking sheet.  
  • Cook in a 400° oven until softened and brown.  Remove and set aside to cool.

Dijon Dressing

  • While cauliflower is roasting, mix together the vinegar, coconut aminos, agave, tahini, dijon mustard, and ground pepper. Set aside.

Putting it Together

  • If you are cooking your rice, cook while the cauliflower is roasting.  Set aside to cool.
  • Dice the onion and orange bell pepper.
  • After cauliflower and rice are cooled, assemble salad ingredients.  In a large mixing bowl, toss together roasted cauliflower, rice, vegetables including baby spinach, drained chickpeas, and salad dressing.  
  • Top with roasted cashews.
  • If you are using this for meal prep, portion into four  3-cup meal prep containers.  


Calories: 358kcal | Carbohydrates: 48g | Protein: 14g | Fat: 14g | Saturated Fat: 2g | Sodium: 315mg | Potassium: 847mg | Fiber: 6g | Sugar: 10g | Vitamin A: 1870IU | Vitamin C: 60.7mg | Calcium: 88mg | Iron: 4.4mg



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By on July 31st, 2018

About Cindy Rainey

Veggie Fun Kitchen by Cindy Rainey
Welcome to Veggie Fun Kitchen where you will learn to recreate family favorites the plant-based/vegan way! Let me know if I can help. I'm here for you.

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