Spice-Roasted Kale Cauliflower Chickpea Salad

This crispy Kale Cauliflower Chickpea Salad is a satisfying, hearty fall salad with crisp chickpeas, warmly-spiced roasted vegetables with yogurt and olive oil.

Prep Time10

Cook Time20

Total Time30

Course: Salad

Cuisine: American

Keyword: Kale Cauliflower Chickpea Salad

Servings:

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

Chickpeas: For max crunch, drain, rinse, and dry very well. Toss with oil and spices right before roasting so they don’t absorb moisture.
Kale: Strip tough ribs. Tear into bite-size pieces. Massage with a teaspoon of oil and a pinch of salt to speed crisping.
Cauliflower: Cut florets similar size so they roast evenly. If using frozen, thaw and pat dry first.
Serving ideas: Spoon yogurt on a platter, pile hot toppings, finish with olive oil, flaky salt, lemon, and herbs. Great with warm pita.
Salt tip: If you salted the blanch/roast lightly, adjust at the end—yogurt mutes salt, so taste after assembling.

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