Curried Cauliflower & Chickpea Salad

With summer right around the corner, I am working on perfecting my pot-luck/cottage lunch game. I’m bringing it strong this year.

Salads are one of my favourite thing to bring to parties. Most people jump on the dessert bench, but I bat for team vegetable. I bring what I would want to eat, something lighter and fresh, since there are normally no shortage of desserts and rich plates to choose from.

But who said vegetables need to be boring and drab. I say throw in as much colour, texture and flavour as you can, and you won’t be bringing home any leftovers. So if you bring this salad, make sure you keep some for yourself, because it is a crowd-pleaser, and immensely delicious served warm or at room temperature.

Roasted curried cauliflower, crispy carrots, crunchy pumpkin seeds and chickpeas. The perfect cottage lunch, pot-luck salad, or mid-day snack.


Curried Cauliflower & Chickpea Salad

Print Recipe


  • 1 head cauliflower broken into bite size florets
  • 1 tsp curry powder
  • salt and pepper to taste
  • 2 1/2 tbsp olive oil
  • 1 large carrot sliced thinly on a mandolin
  • 1 can chickpeas drained and rinsed
  • 1 tsp garlic powder
  • 1 tsp ground coriander
  • half a head of radicchio finely chopped
  • 4 green onions finely sliced on a bias (on an angle)
  • 3 cloves garlic
  • salt and pepper to taste
  • 1/2 cup roasted pumpkin seeds



Preheat oven to 400 degrees F. Line a baking sheet with parchment or aluminum foil.


In a large bowl, toss the cauliflower with 2 tbsp olive oil and spices. Season with salt and pepper. Empty onto baking sheet, leaving room for the carrots. In a small bowl, toss the carrots with a drizzle of oil and season with salt and pepper. Arrange beside the cauliflower but don't mix because they will cook faster.


Remove carrots after ~10-15 minutes (they should be crisp).


Bake cauliflower for an additional 10-15 minutes or until golden. Set aside.


In a skillet over medium heat, heat 1 tbsp of olive oil. Sauté the garlic for 1 minute, before adding in the chickpeas, green onion, and radicchio. Season with salt and pepper and sauté for 2 minutes.


In a large salad bowl, combine the roasted cauliflower, carrots, chickpea mixture and add the roasted pumpkin seeds. Toss to combine. Adjust seasonings to taste. Serve warm or at room temperature.

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