Herby Spiced Roasted Cauliflower Chickpea Salad

Preheat your oven to 400°F (204°C). While it's heating, place the cauliflower florets on a baking sheet lined with parchment paper. An added trick I’ve learned to ensure the cauliflower cooks evenly is to not overcrowd the baking sheet.

Drizzle some olive oil over the cauliflower, toss to coat evenly, and roast in the oven for about 25-30 minutes, or until the florets are golden brown and crispy. Make sure to stir them halfway through for even roasting - this enhances the overall taste of the salad.

While the cauliflower is roasting, rinse your chickpeas under cold water and pat them dry. This helps remove excess sodium and improve their texture.

To prepare the dressing, simply combine the olive oil, apple cider vinegar, Dijon mustard, lemon juice, minced garlic, salt, and pepper in a small bowl, then whisk it well until emulsified. Always taste your dressing before adding it in – adjusting the flavors to your preference makes a world of difference.

In a large salad bowl, combine the roasted cauliflower, chickpeas, red bell pepper, red onion, fresh parsley, and fresh mint.

Drizzle the dressing over the salad and toss to combine. This salad tastes best when you let it marinate for a few hours, as this allows the flavors to meld together. You can even prepare it a day ahead, making it a perfect choice for meal prep or busy days.

Serve this salad as a main dish or a side, whichever suits your pleasure.