Roasted Cauliflower Salad with Crunchy Chickpeas + Parm
So - I’m easing back into work life, & I’m really trying to stay on track with a new promise to myself - go back to work as a healthier Lesley. Mentally healthier, & do my best to manage the stress that comes with a job, and physically healthier. How? By not eating shitty snacks in place of full, wholesome meals. & it means shifting gears, prioritizing getting a real lunch in, which is a new routine for me. So I am trying to get some simple, healthy lunches in my repertoire, & this Roasted Cauliflower Salad with Crunchy Chickpeas + Parm is just everything delicious. Full of super foods + veggies + my favorite honey mustard dressing. Just a perfect for my tastebuds.
Roasted Cauliflower
Roasted veggies in a salad has become a favorite for me. Particularly simply dressed cauliflower that’s roasted to be tender & slightly charreed around the edges. That roasted flavor goes so well with crisp, refreshing veggies - in this case kale + avocado. It’s a heartier item to add to a salad, & I really like adding using roasted veggies in place of a protein. It keeps it filling, but light + low cal. It feels like a sneaky way to make a salad totally vegetarian.
Chickpeas for a Little Crunch
I’ve become obsessed with these crispy little chickpea snacks. The ones that are either roasted or fried & have the same crunch as corn-nut. They’re too die! & my new favorite thing to sneak on to virtually every cheese + charcuterie board at our house. In this salad, they’re the make-shift crouton. That little bit of crunch that’s just pretty delightful with everything else you got going on here.
The funnest surprise - they’re the easiest thing to make yourself. A quick rinse, pat dry, & spread out on some parchment for a little bake in the oven. That’s it. I was doubtful that my homemade attempt would measure up to the crunchy snack I’ve come to love. Literally in 20-30 minutes they start to crisp up, develop this distinct golden brown color, & they’re ready to roll.
Think of them like a blank canvas. The corn nut comparison is perfect for the texture piece, but think popcorn for how versatile they are. They can literally be seasoned with anything. Ranch, herbs, something of the spicy variety - whatever. I went with the tried + true 21 Seasoning Salute from TJs (just because it’s a good “on everything” option that has a little extra something), & they were perfect. Jordan & I couldn’t stop snacking on them right off the pan during salad prep.
Make it ahead of time
The other reason this is perfect for the busy guys + gals in this world - it’s meal prep friendly. Totally easy to make this ahead of time. Roast the veggies + the chickpeas. Put this shit in tuperware, & pack it to wherever you’re headed. The kale & the roasted veggies hold up perfectly for at least a couple days after being prepped, so take advantage of this. I doubled the recipe at our house in order to pre-make some of these for grab-n-go lunches & dinner at our house. I saved the avocado to add on fresh the day (because no one likes a brown avocado), but that finishing touch takes like 2 minutes. It might not look as pretty + perfect stuffed in plastic containers as when it’s plated carefully at home, but honestly - who cares?
Making this meal for me was a reset. & proof that taking the time to take care of myself, which in this case meant making a healthy lunch for myself, starts this domino effect of positivity. & to be frank -it’s a vast improvement from my usual routine of having a granola bar for dinner. This kept me full, was so much more satisfying, + a total reminder that it’s worth it to sneak in a little time for myself before a late-night at the bar.
For the roasted cauliflower
1 head of cauliflower, cut into floreets
2-3 tbsp EVOO
Salt & pepper
For the chickpeas
1 can of chickpeas
1 tbsp EVOO
1 tbsp favorite seasoning (I love a ranch, everything, or garlic based seasoning blend)
For the dressing
1/2 c. Dijon
3 tbsp honey
3 tbsp EVOO
1 tbsp apple cider vinegar
pinch of red pepper flakes (optional)
For the salad
4-5 c. kale, washed + shredded into bitesize pieces
1 avocado, halved + sliced
2-3 tbsp shredded cheese (like parmesan or mozz)
Preheat the oven to 375. Toss the cauliflower florets with the olive oii + a pinch of salt and pepper. Spread the cauliflower on a foil lined baking sheet, & bake for 45 minutes. Remove when the cauliflower has a rich, roasted color.
Meanwhile, rinse the chickpeas, & spread on a towel to dry. Let them sit for a least 20 minutes to dry. Transfer to a parchment lined baking sheet. Drizzle with EVOO & seasoning, tossing the chickpeas gently on the parchment paper until they’re coated. When the cauliflower has finished roasting, crank the heat to 400 & roast the chickpeas for 20-25 minutes. They’ll develop a rich, golden brown color.
Make your dressing. Add the mustard, honey, vinegar, + EVOO to a mason jar, and shake until emulsified. Place the kale + a few tablespoon of the dressing in a bowl with a small pinch of salt + pepper. Toss to coat, adding more dressing if you need. Transfer the kale to your serving bowls. Top with some of the cauliflower florets + a couple of spoonfuls of the chickpeas. Place half of the avocado right on top, then sprinkle with a little cheese. Finish with a final drizzle of the dressing. It’s perfect.