Harissa-Spiced Roasted Cauliflower and Chickpea Salad

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant salad with roasted cauliflower and chickpeas tossed in a smoky harissa dressing and topped with fresh herbs. This mediterranean-inspired vegan (gluten free) ready in about 35 minutes pairs cauliflower florets, canned chickpeas, harissa paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.4 (8 ratings) Prep: 10 min Cook: 25 min Serves 4 Mediterranean cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F (220°C). In a large bowl, combine 1 medium head cauliflower florets (about 600g) and 1 can (15 oz) drained chickpeas.
  2. Step 2: In a small bowl, whisk together 2 tbsp harissa paste, 3 tbsp olive oil, 2 tbsp lemon juice, 1 tsp ground cumin, 2 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper.
  3. Step 3: Pour the harissa dressing over the cauliflower and chickpeas, tossing gently to coat everything evenly.
  4. Step 4: Spread the mixture in a single layer on a rimmed baking sheet and roast for 25 minutes, turning halfway, until cauliflower edges are browned and chickpeas are slightly crisp.
  5. Step 5: Transfer the roasted mixture to a large serving bowl, add 1/3 cup chopped fresh parsley and 1/4 cup toasted pumpkin seeds, and toss lightly before serving warm or at room temperature.

Frequently asked questions

How long does Harissa-Spiced Roasted Cauliflower and Chickpea Salad take to make?

Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Harissa-Spiced Roasted Cauliflower and Chickpea Salad?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cauliflower florets from drying out.

Can I substitute ingredients in Harissa-Spiced Roasted Cauliflower and Chickpea Salad?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Harissa-Spiced Roasted Cauliflower and Chickpea Salad for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Harissa-Spiced Roasted Cauliflower and Chickpea Salad gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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