Kale Cauliflower Chickpea Salad: Spice-roasted crispy kale, cauliflower, and chickpeas piled over lemony Greek yogurt. Protein-packed, meal-prep friendly, and totally satisfying.
Originally published in 2017.
Why You’ll Love It
- Caramelized veg + roasted spiced chickpeas = irresistible texture.
- Lemon yogurt sauce adds cool, lemony creaminess and protein.
- Delicious warm or room temp for easy lunches or a great side dish.
If you love cauliflower, my cheesy cauliflower casserole, crispy cauliflower wings and aloo gobi are other amazing favorites!
Kale Cauliflower Chickpea Salad Ingredients
Simple staples. No fuss.
- Chickpeas
- Kale
- Cauliflower florets
- Olive oil
- Cumin, cayenne, black pepper (similar flavors to my coconut curry chickpeas and chickpea salad indian recipe!)
- Kosher salt, black pepper
- Greek yogurt
- Lemon
- Garlic (optional)
- Pita or flatbread (optional)
Full recipe quantities are in the recipe card below.
How to Make Kale Cauliflower Chickpea Salad: An Easy Guide
Roast the Veg + Chickpeas
Toss kale, cauliflower, and chickpeas with olive oil, cumin, coriander, paprika, salt, and pepper. Roast at 425°F until crisp and golden, tossing once.
Make the Yogurt Base
Stir Greek yogurt with lemon juice. Add a small grated garlic clove if you like. Season with salt and a drizzle of olive oil.
Assemble and Serve
Swirl yogurt on a plate or in bowls. Pile on the hot, crispy veg and chickpeas. Finish with flaky salt, more lemon, and olive oil. Serve with warm pita, turkish bread or homemade naan.
Other easy main-course chickpea recipes I love are my buffalo chickpea wrap and my crispy Chickpea Burgers.
Make Ahead and Storage
- Prep ahead: Roast veg/chickpeas up to 2 days ahead. Keep yogurt separate.
- Store: Refrigerate in airtight containers 3 to 4 days.
- Reheat: Re-crisp veg/chickpeas in a 400°F oven for 5 to 8 minutes.
- Pack to go: Yogurt on the bottom, parchment, then veg on top. Remove parchment to combine.
More Great Vegetable Side Dishes
Spice-Roasted Kale Cauliflower Chickpea Salad
Ingredients
- ½ head cauliflower chopped in bite-sized pieces
- ½ bunch of kale stems removed, leaves chopped in bite-sized pieces
- 1 cup cooked chickpeas drained
- 4 tbsp olive oil plus more for serving
- 1 ½ tsp kosher salt divided use
- 1 tsp ground cumin
- ¼ tsp ground cayenne
- ⅛ tsp freshly-ground black pepper
- 1 ½ cups full-fat Greek yogurt made with Canadian milk
- Squeeze of lemon about 2 tsp
- Finely chopped cilantro to top, optional
Instructions
- Preheat oven to 450ºF (with convection, if you have it) and line two rimmed baking sheets with parchment paper. Toss cauliflower, kale and chickpeas with oil, 1 1/4 tsp of the salt, and spices, then arrange in a single layer between baking sheets. Roast for 10 minutes, then remove any kale that's crisped. Flip remaining veggies, rotate pans, and continue roasting 5-10 minutes more, until cauliflower is nice and golden, and chickpeas are crispy. (Check on any remaining kale frequently as it burns quickly.)
- Paws off the crispy kale while you’re waiting for the rest (it is so hard to resist).
- Stir together the yogurt, remaining salt, and lemon juice. Divide among 4 plates or spread on a large serving platter. Top a drizzle of olive oil, then the chickpea-and-vegetable mixture. Sprinkle with cilantro, if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
