Crunchy chickpea & purple cauliflower salad

Salads in the cooler months can be tricky; the body craves hearty, warming food.

The combination of warming roasted cauliflower and crunchy, spicy chickpeas in this salad however makes the perfect winter warmer. Pair with fresh spinach and you have yourself a nutritional powerhouse this autumn and winter!

Serves 1.


1/4 - 1/2 head of purple cauliflower, cut into florets (you can use plain white cauliflower too)

1/2 can of chickpeas, drained and rinsed

1 cup of fresh spinach leaves

1 teaspoon of dijon mustard

2 teaspoons of apple cider vinegar

1 tablespoon of fresh parsley, chopped finely

1 teaspoon of paprika

Pinch of cayenne pepper

Extra virgin olive oil 

Sea salt

Freshly cracked pepper


Preheat the oven to 400 F and line 2 baking trays with parchment paper.

Wash cauliflower and pat dry with paper towels or a tea towel. The more moisture you remove, the crispier the cauliflower will get in the oven.

On one baking tray, place the cauliflower florets and drizzle with olive oil and sprinkle with salt. 

Drain and rinse the chickpeas. Dry thoroughly, as above with cauliflower. Spread out on a baking tray and top with olive oil, paprika, cayenne and sea salt. 

Roast both in the oven for around 30 - 40 minutes, checking after 30 to see how well they are cooked. (The chickpeas will turn crispier the longer you leave them in the oven.

Wash the spinach and place in a bowl.

Meanwhile, make the dressing. In a small bowl, whisk together the mustard, apple cider vinegar and a pinch of salt. Add in the chopped parsley.

When the cauliflower is roasted, drizzle dressing over and toss to coat. Place cauliflower on the spinach and top with roasted, crispy chickpeas. Serve immediately.


Gluten-free | Vegan