Roasted Cauliflower & Chickpea Salad Recipe

Roasted Cauliflower & Chickpea Salad

Total Time: 45 mins without prep

Serves: 2

Inspired by the vibrant Mediterranean Farro Salad, this salad enhances the mellow flavours of roasted cauliflower and chickpea, using a generous drizzle of Boombay’s Cashew + Mustard Dip & Spread as a dressing. The combination of roasted cauliflower, sweet red bell peppers, spiced chickpeas, and tangy lemon mustard dressing is a crowd favourite.

Chef's note:

Give your own touch to the recipe by using a different veggie in place of cauliflower. Roasted broccoli, roasted sweet potato or roasted brussels sprouts are some great alternatives to roasted cauliflower.


  • 2 tablespoons of Boombay's Cashew + Mustard Dip & Spread
  • 1 small head of Cauliflower
  • ¼ cup of Chickpea
  • 1 small Red Bell Pepper
  • 5 to 6 stems of Kale

Products Used:


  1. Wash the chickpeas and soak them for 8 hours or overnight.
  2. Cook the chickpeas in a pressure cooker or instant pot to ensure it cooks through but still retains its shape.
  3. Wash and clean the cauliflower and red bell peppers.
  4. Cut the cauliflower into florets and bell pepper into big chunks.
  5. De-stem the kale, wash it nicely and dry it before cutting it into bite-sized pieces.
  1. Preheat the oven to 200°C and rub oil and salt on the florets and the red bell pepper.
  2. Put the cauliflower and red bell pepper on an oven proof tray.
  3. Roast the cauliflower in the oven until cooked and caramelised from all sides and the skin of red bell pepper is blistered.
  4. Peel the skin of the red bell pepper.
  5. Take a big bowl and fill it with the kale, cauliflower, chickpea and red bell pepper.
  6. Use our Cashew + Mustard Dip & Spread as a dressing for the salad and enjoy.