Description
Roasted Cauliflower & Chickpea Salad with Harissa Yogurt is a vibrant and nutritious dish that combines crispy roasted cauliflower with protein-packed chickpeas, all drizzled in a zesty harissa yogurt dressing. Each bite is a delightful blend of textures and flavors, making it perfect for any occasion—whether enjoyed as a hearty main course or a colorful side. This salad not only satisfies hunger but also adds a burst of color to your table.
Ingredients
Scale
- 1 medium head cauliflower (approximately 600g), cut into florets
- 1 can (15 oz) chickpeas, rinsed and drained
- 2 tbsp extra virgin olive oil
- 2 tbsp harissa paste
- 1 cup full-fat Greek yogurt
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C). Line a baking tray with parchment paper.
- In a bowl, toss cauliflower florets with 1 tablespoon olive oil, salt, and pepper. Spread evenly on the baking tray.
- Roast the cauliflower for 25-30 minutes until golden brown, flipping halfway through.
- In another bowl, mix chickpeas with the remaining tablespoon of olive oil, salt, and pepper. Add them to the oven during the last 10 minutes of roasting.
- In a small bowl, combine Greek yogurt, harissa paste, and lemon juice; stir until smooth.
- Once roasted, combine cauliflower and chickpeas in a large serving bowl. Drizzle with harissa yogurt sauce and toss gently to coat.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Baking
- Cuisine: North African
Nutrition
- Serving Size: 1 cup (approximately 250g)
- Calories: 320
- Sugar: 5g
- Sodium: 480mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 5mg