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5 from 2 votes
Cauliflower Chickpea Salad with Garlic Caper Oil
Prep Time
5 mins
Cook Time
30 mins

A umami-rich salad that's perfect for a party or a cozy night in.

Course: Appetizer, Main Course, Salad, Side Dish
Cuisine: American, Italian
Servings: 4 servings
Author: Michael Monson
  • 1 medium-sized head of cauliflower
  • 1 cup cooked and drained chickpeas or white beans
  • 2 to 3 tablespoons Garlic Caper Oil (recipe below)
  • fresh parsley
  • salt and pepper to taste
  • ½ lemon
  1. Heat oven or air fryer to 400 F. Cut cauliflower into bite-sized pieces. Place the cauliflower onto a baking sheet and bake for 25 to 30 minutes, tossing halfway, until the cauliflower is tender, and lightly browned. Add chickpeas to the baking sheet for the last 5 minutes of cooking. Transfer the cooked cauliflower and chickpeas to a serving plate, or serve it right out of the baking dish. Drizzle on a few tablespoons of Garlic Caper Oil, making sure to get the garlic and caper bits as well. Serve warm or room temperature with lemon on the side for juicing.