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Spiced Cauliflower Chickpea Salad

Crazy Vegan Kitchen
Simple, healthy Roasted Cauliflower and Harissa Chickpea Salad.
5 from 2 votes
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Salad
Cuisine American
Servings 4 servings
Calories 129 kcal


  • 1 small Cauliflower separated into florets
  • 2 tablespoons Olive Oil
  • 2 teaspoons Cumin Seeds
  • 1/2 teaspoon Cinnamon
  • 1/2 teaspoon Sea Salt
  • 1 can Chickpeas drained
  • 2 tablespoons Harissa Paste
  • 4 small Tomatoes quartered
  • 1 teaspoon Brown Sugar
  • 1 teaspoon Lemon Juice
  • 1 teaspoon salt to taste
  • 1 1/2 cups Parsley Leaves
  • 1 cup Rocket
  • 1/4 cup Pomegranate Seeds optional


  • Preheat the oven to 220ºC.
  • Pour Olive Oil into a large bowl, add the Ground Cinnamon and Cumin seeds, and stir or whisk to help the spices disperse. Tip in Cauliflower and toss to coat. Pour the contents of the bowl into a small baking tray and roast in the oven for 15 minutes. Don’t wash out the bowl you’ve been using just yet.
  • Add the Drained Chickpeas to this bowl, and add the Harissa, then toss to coat. Add quartered Tomatoes to the bowl and stir to mix.
  • When the cauliflower has had its 15 minutes, remove the tray from the oven and quickly tip the chickpeas and tomatoes over the cauliflower. Toss to combine before returning to the oven for a further 15-20 minutes until the cauliflower is tender.
  • When ready, remove from the oven and serve over Parsley and Rocket leaves. Scatter Pomegranate seeds over salad if you are using them. Enjoy!


Serving: 1servingSodium: 1013mgCalcium: 79mgVitamin C: 78mgVitamin A: 2837IUSugar: 7gFiber: 4gPotassium: 631mgCalories: 129kcalSaturated Fat: 1gFat: 8gProtein: 3gCarbohydrates: 14gIron: 3mg
Keyword cauliflower chickpea salad, Spiced Cauliflower Chickpea Salad
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