Cauliflower Feta Baked Salad – Healthy, Flavorful & Easy to Make
This Smoky Roasted Cauliflower Chickpea Salad is a vibrant, hearty dish packed with roasted veggies, crunchy almonds, and creamy feta. Tossed in a tangy tahini-yogurt dressing blended with roasted peppers, it's nourishing, protein-rich, and bursting with Mediterranean flavor.
Ingredients
- For the Salad:
- 1 cauliflower broken into small florets
- 4 small or 2 large red/orange peppers deseeded and cut into chunks
- 1 400g can chickpeas, rinsed and drained
- ½ tbsp smoked paprika
- ½ tbsp ground garlic
- ½ tbsp ground cumin
- ½ tbsp flaky salt
- Olive oil for roasting
- 60 g feta cheese crumbled
- 50 g almonds roasted and roughly chopped
- 10 g parsley finely chopped
- 1 spring onion finely chopped
- For the Dressing:
- 100 g Greek yoghurt
- ½ of the roasted peppers
- 2 tbsp tahini
- 3 tbsp vinegar apple cider or white wine vinegar work well
- 2 –4 tbsp water to adjust consistency
- Pinch of salt
Instructions
- Preheat the oven: Preheat your oven to 220°C (200°C fan) / 425°F.
- Roast the cauliflower and peppers: Place cauliflower florets and chopped peppers on a large baking tray. Add smoked paprika, garlic, cumin, flaky salt, and drizzle with 1–2 tablespoons of olive oil. Mix thoroughly by hand to coat. Spread in a single layer.
- Roast the chickpeas: On a separate tray, spread the chickpeas. Drizzle lightly with olive oil and a pinch of salt. Roast in the oven for 20–25 minutes, or until golden and crisp.
- Toast the almonds: Place the almonds on a small tray and roast in the oven for about 8 minutes. Remove, cool slightly, and roughly chop.
- Make the dressing: In a blender, combine Greek yoghurt, half the roasted peppers, tahini, vinegar, water (start with 2 tbsp), and a pinch of salt. Blend until smooth. Add more water as needed for desired consistency.
- Assemble the salad: In a large mixing bowl, combine the roasted cauliflower, remaining roasted peppers, chickpeas, crumbled feta, chopped almonds, parsley, and spring onion.
- Dress and serve: Drizzle the salad with the creamy tahini dressing. Toss gently and serve warm or at room temperature.
Notes
- Feel free to substitute almonds with walnuts or sunflower seeds for a nut-free version.
- This salad stores well in the fridge for up to 3 days.
- You can enjoy it as a main dish or a hearty side.