Warm Salad of Spiced Chickpeas and Roasted Cauliflower

I made this spicy warm salad for lunch today since I was in a hurry and had less than 15 minutes to whip something together, so this recipe is super quick and simple, but equally as tasty and nutritious.


Warm Salad of Spiced Chickpeas and Roasted Cauliflower

Dietary Info: GF/DF/SF/V and Vegan (*see notes at end of post for dietary codes)


  • 1 Tbs. extra virgin olive oil + 1 Tbs. to drizzle on top
  • 400g fresh cauliflower florets
  • 1 14-oz can of chickpeas, drained and rinsed
  • 1 Tbs. whole coriander seeds, roughly crushed in a mortar and pestle
  • 2 tsp. ground cumin
  • 1 tsp. dried red chili flakes
  • 1/2 tsp. turmeric
  • sea salt to taste
  • fresh coriander, chopped
  • 1 Tbs. fresh lime juice


Heat olive oil in a non-stick pan on medium high heat and stir fry cauliflower for about 4-5 minutes or until starting to brown.

Add all spices and continue to stir fry, stirring for another 2-3 minutes or until chickpeas are hot and everything smells nice and fragrant.

Taste and add additional salt to taste. Drizzle fresh lime juice on top, and toss in fresh coriander leaves.

Serve immediately. This tastes so nice warm or room temperature, and can even be served cold out of the fridge the next day. Perfect for lunches, picnics, or a side dish for barbecues or dinnertime.


Special Dietary Needs:

Gluten Free/Grain Free = GF
Dairy Free = DF
Sugar Free = SF
Paleo Approved = PA
Vegetarian = V
Low Carb = LC

The above codes for specific dietary requirements will be found under each recipe title.

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