Cauliflower Salad with Roasted Chickpeas

cauliflower salad with chickpeas
Photo: Bobbi Lin
6 to 8 Serves

Martha pairs raw cauliflower with cooked green beans and roasted chickpeas for a satisfying yet healthy side dish.


  • 2 cups cooked chickpeas, rinsed and drained

  • ¼ cup extra-virgin olive oil

  • Kosher salt and freshly ground pepper

  • ½ pound green beans, trimmed and halved on bias

  • 1 tablespoon whole-grain Dijon mustard

  • Pinch of saffron threads

  • 1 teaspoon honey

  • Pinch of sugar

  • Juice of 1 lemon

  • ½ cup safflower oil

  • 1 head cauliflower, thinly sliced

  • 1 bunch flat-leaf parsley, leaves picked

  • ½ cup dried currants


  1. Preheat the oven to 450 degrees. Place chickpeas on a paper towel-lined baking sheet; let stand 10 minutes. Pour olive oil onto another rimmed baking sheet and place in oven until oil is hot, about 3 minutes. Add chickpeas to hot baking sheet and spread in a single layer. Roast until chickpeas are deep golden brown and crisp, 12 to 15 minutes. With a slotted spoon, transfer to another paper towel-lined baking sheet to drain. Season with salt.

  2. Prepare an ice bath; set aside. Bring a small pot of salted water to a boil. Add green beans and cook until bright green and crisp-tender, about 4 minutes. Transfer to ice bath; let cool completely. Drain on a paper towel-lined plate.

  3. In a small bowl, whisk together mustard, saffron, honey, and sugar until well combined. Whisk in lemon juice. While whisking, slowly drizzle in safflower oil until well combined. Season dressing with salt and pepper.

  4. In a large bowl, combine chickpeas, green beans, cauliflower, parsley, and currants. Drizzle dressing over salad, tossing well to combine. Season with salt and pepper.

Related Articles