Print Recipe

Spice-Roasted Cauliflower, Kale & Chickpea Salad with Yogurt

A satisfying, hearty fall salad with crispy chickpeas, roasted vegetables, yogurt and olive oil.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Lunch
Cuisine: Canadian
Servings: 2
Author: Jennifer Pallian BSc, RD


  • 1/2 head cauliflower chopped in bite-sized pieces
  • 1/2 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 1/2 tsp coarse salt divided use
  • 1 tsp ground cumin
  • 1/4 tsp ground cayenne
  • 1/8 tsp freshly-ground black pepper
  • 1 1/2 cups full-fat Greek yogurt made with Canadian milk
  • Squeeze of lemon about 2 tsp
  • Finely chopped cilantro to top, optional


  • 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 two plates or bowls (or lunch containers). Top a drizzle of olive oil, then the chickpea-and-vegetable mixture. Sprinkle with cilantro, if desired.