Lebanese Roasted Cauliflower Salad
Prep time
Cook time
Total time
Cauliflower & Chickpeas roasted to perfection with Lebanese spices
Recipe type: Vegan,Vegetarian,Glutenfree,Soyfree,Dressing free
Cuisine: Lebanese
Serves: 1 large bowl
  • Cauliflower florets-broken into bits-3 cups
  • Boiled Chickpeas-2/3 cup
  • Baby Spinach- 50 gms
  • Rice bran Oil-1 Tbsp
  • Lebanese 7 Spice Blend -2.5 tsp
  • Lemon juice-1 Tbsp
  • Red Onion-1/4-sliced lengthwise
  • Salt-to taste
  • Garlic-1 clove (grated)
  • Almond Feta-cubed ¼ cup [optional]
  1. In a pan, add oil, add the spice blend, salt and let it roast for a minute on low flame.
  2. Add cauliflower florets, chickpeas salt and toss well.
  3. Transfer to a baking tray and roast for 20 minutes.
  4. Flip and let it roast for another 15 minutes
  5. After the 15 minute mark, remove sprinkle grated garlic and another 10 minutes until cauliflower is well done.
  6. Chickpeas will be crispy-it adds a crouton texture to the salad
  7. In a salad bowl, add chopped baby spinach, onions, roasted cauliflower & chickpeas, lemon juice, toss them together
  8. Add Almond feta, give them a gentle mix and serve
Add garlic only at the end to bring out all the flavors.
All toasted almonds/cucumber for a more summery feel
Recipe by Yes, I am Vegan at https://yesiamvegan.com/2014/09/21/lebanese-spiced-roasted-cauliflower-chickpeas-salad/