Cauliflower Chickpea and Spinach Salad

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Such easy and versatile ingredients that you can do so much with.  It can be eaten as a side dish or by itself which is how I would choose to eat it.

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After seeing an episode of Simply Nigella (by Nigella Lawson) I was inspired to make my own roast cauliflower and chickpea salad.  I decided to add spinach and turmeric to mine, Nigella’s original recipe was featured in an article by the Guardian and can be read here.

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It may look like a lot of spinach but it will wilt down a lot, just keep stirring so it all get heated through.

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When cauliflower is roasted it has a crispy texture while still being creamy, it doesn’t become all mushy like when it has been boiled.  A squeeze of fresh lemon juice gives this dish a little extra flavour and finishes it off perfectly.

(Recipe inspired by Nigella Lawson – Simply Nigella).

Cauliflower Chickpea and Spinach Salad

Recipes of My Art
Servings 2 as main dish


  • 250 g tin chickpeas washed and drained
  • 1 head of cauliflower small to medium
  • 100 g fresh spinach
  • 1 red onion roughly diced
  • 3 1/2 tablespoons olive oil
  • 1 teaspoon paprika
  • 2 teaspoon cumin seeds
  • chilly powder optional
  • 1/4 teaspoon turmeric
  • half a lemon
  • salt and pepper


  • preheat the oven to 180°C
  • Cut the cauliflower up into small florets. In a large bowl add 3 tablespoons of olive oil, cumin seeds, paprika and a pinch of chilly powder give it a good mix. Add the cauliflower florets and give it a good toss so all the cauliflower gets coated. Tip the coated florets into a roasting tin or tray and cook for about 30 minutes.
  • In a medium to large pan add the rest of the oil and cook the onion until just translucent then add the rinsed chickpeas and reason with a bit of salt, cook for about 5 minutes.
  • Move the chickpeas to the outer edge of the pan and add the turmeric and dry roast for a few seconds. Mix the chickpeas and onion with the turmeric until they are all coated and cook for another 5 minutes and season to taste.
  • Add the spinach to the pan and mix it all through until it wilts. Once ready add it to the cauliflower tin give it a bit of a toss and transfer to your serving dish then squeeze over some lemon.


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