Roasted Cauliflower and Harissa-Spiced Chickpea Salad

By AislePrompt Editorial · Published 2026-05-01 · Updated 2026-05-01

A nutrient-dense salad combining roasted cauliflower with harissa-seasoned chickpeas, fresh herbs, and a lemony dressing for a satisfying Whole30 meal. This Mediterranean-inspired Whole30 recipe (vegan), ready in about 35 minutes, pairs cauliflower florets, canned chickpeas, drained and rinsed, extra virgin olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 290 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil 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.

Ingredients

• 4 cups, chopped cauliflower florets
• 1 1/2 cups canned chickpeas, drained and rinsed
• 3 tbsp, divided extra virgin olive oil
• 2 tbsp harissa paste
• 1 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp garlic powder
• 3 tbsp fresh lemon juice
• 1/4 cup, chopped fresh parsley
• 2 tbsp, chopped fresh mint
• 1 tsp, divided sea salt
• 1/2 tsp, divided black pepper

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Instructions

1. Step 1: Preheat oven to 425°F. Toss 4 cups cauliflower florets with 1 tbsp olive oil, 1/2 tsp sea salt, and 1/4 tsp black pepper on a rimmed baking sheet. Spread in a single layer and roast for 20 minutes until golden and tender, stirring halfway through.
2. Step 2: While cauliflower roasts, in a medium bowl combine 1 1/2 cups drained chickpeas with 2 tbsp harissa paste, 1 tbsp olive oil, 1 tsp ground cumin, 1 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp sea salt, and 1/4 tsp black pepper. Toss to coat evenly.
3. Step 3: Spread the seasoned chickpeas on a second baking sheet and roast alongside cauliflower for 15 minutes, shaking the pan halfway until chickpeas are slightly crispy.
4. Step 4: In a large bowl, whisk together 3 tbsp fresh lemon juice and 1 tbsp olive oil with a pinch of salt and pepper. Add roasted cauliflower, harissa chickpeas, 1/4 cup chopped parsley, and 2 tbsp chopped mint. Toss gently to combine.
5. Step 5: Serve warm or at room temperature as a flavorful Whole30-friendly salad or side dish.