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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.
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.
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.
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 and Chickpea Salad with Dijon Vinaigrette
- 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°.
- 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.
- 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.