Make this warm Mediterranean cauliflower salad with crispy chickpeas, sun-dried tomatoes, and Kalamata olives, all tossed in an oregano vinaigrette. It's hearty enough to be a vegetarian main dish, gorgeous enough for a party, and delicious enough to eat every day.
This roasted cauliflower salad comes together with little fuss. And if you air fry the cauliflower and pan fry the chickpeas, this is a 30-minute meal. If you haven't checked on my Meal Plans, this dish is part of one of my Vegetarian Meal Plans.
by Susan Pridmore
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Do you have certain ingredients you always go to?
My 5 favorites that I go to over and over have a Mediterranean feel. Cauliflower. Sun-dried tomatoes. Kalamata olives. Spicy, crispy chickpeas. Feta cheese. And fresh herbs.
Sometimes I add curry powder, like in this yogurt chickpea salad tossed with kalamata olives and arugula in a curried yogurt dressing.
❤️ Why you'll love this recipe
- There's only a little meal prep, and the dish comes together in no time once the cauliflower and chickpeas are roasted.
- Great weeknight dinner. Especially if you already have roasted cauliflower on hand.
- Gluten-free and easily made vegan if you use plant-based feta style cheese or eliminate the cheese.
- Gorgeous enough for a party.
🧅 Main Ingredients + Notes
The secret to faster and easier meals often lies in the ingredients. For example, store-bought items and ingredients you make ahead and store in the refrigerator (or freezer) can turn a 60-minute recipe into a 30-minute meal or less.
For all of the ingredients, measurements, and directions, go to the Recipe Card at the bottom of this post.
- Cauliflower florets
- Extra virgin olive oil
- Chickpeas - or Roasted Chickpeas if you have them already made.
- Garlic
- Sun-dried tomatoes - packed in oil, ideally already thinly sliced.
- Red onion - don't substitute yellow or white onions.
- Kalamata olives - be sure to purchase kalamata olives already pitted. Sooooo much easier.
- Feta cheese - it's more moist and flavorful if you purchase a block of feta and crumble it yourself using your fingers.
- Fresh herbs. Marjoram, oregano, or flat-leaf Italian parsley.
Disclosure: This post may contain affiliate links to products and foods I use in my kitchen. This means that at no additional cost to you, I will earn a commission if you click through and make a purchase. To view my entire storefront of recommended kitchen tools and equipment, check out my shop on Amazon.
🔪 Recommended Equipment
- Baking sheet
- Parchment paper
- Chef's knife
- Large skillet
- Whisk - for the vinaigrette
- Small bowl - for the vinaigrette
⏰ Tips to Simplify and Save Time
- Purchase cauliflower already cut up. If your market carries it, these bags will be in the produce department.
- Cook the cauliflower in the air fryer for 10 minutes at 400˚F.
- Roast the cauliflower ahead of time and store in a container in the refrigerator for up to 5 days.
- Pan fry the chickpeas in the skillet before adding everything else.
- Purchase sun dried tomatoes already sliced thinly.
- Buy kalamata olives already pitted.
- Make the entire dish ahead except for the final fresh herbs, cover and refrigerate for up to 3 - 4 days.
💡Ways to Use This Roasted Cauliflower Salad
You can obviously make this cauliflower salad recipe for a main vegetarian dish, but there are at least two other ways to use it.
- Stuff the salad into pita pockets.
- Or, if you're partial to flatbreads (and who isn't?), serve it on flatbread you purchase or make your own flatbread.
- Eliminate the chickpeas for a low carb salad.
🥬 Make it Vegan
Use a plant-based feta cheese, or eliminate it.
📇 More Roasted Cauliflower Salad Recipes
This roasted mushroom salad includes roasted cauliflower and tomatoes and is dressed with a roasted mushroom vinaigrette.
Or roast or air fry cauliflower florets for this Winter Citrus Salad with Cauliflower, Olives and Feta.
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Mediterranean Roasted Cauliflower Salad with Crispy Chickpeas
Equipment
- baking sheet
- Chef's knife
- Whisk
- small bowl
Ingredients
Salad
- 1 large head cauliflower
- 3 tablespoons extra virgin olive oil, divided
- 1 teaspoon kosher salt or ½ teaspoon sea salt
- ½ teaspoon ground black pepper
- 2 ½ cups cooked chickpeas or roasted chickpeas if you have them on hand
- 3 cloves garlic minced
- ½ cup thinly sliced sun-dried tomatoes
- ⅓ cup halved kalamata olives
- ¼ cup diced red onion
- ¼ cup crumbled feta cheese
- 1 teaspoon fresh marjoram or oregano *or 2 tablespoons roughly chopped parsley see Ingredient Notes
Oregano Dressing
- 3 tablespoons red wine vinegar
- ⅓ cup extra-virgin olive oil
- 1 teaspoon dried oregano
- ¼ teaspoon garlic powder
- ¼ teaspoon kosher salt or ⅛ teaspoon sea salt, or to taste
- ⅛ teaspoon ground black pepper
Instructions
Salad
- Preheat the oven to 400° F and line two baking sheets with parchment paper or foil.
- Remove any leaves and excess stalk from the bottom of the cauliflower head. Divide into florets that are the size of 1 to 2 bite pieces. Toss with 1 tablespoon olive oil and half of the salt and pepper, and arrange on one of the prepared baking sheets. Roast for about 30 minutes, flipping over once, halfway through roasting, until tender and starting to brown.Alternative: If you have an air fryer, cook the cauliflower at 400˚F for 10 - 15 minutes.
- Toss the cooked chickpeas with the remaining olive oil, salt, pepper, and all of the paprika. Spread on the other prepared baking sheet, and roast for about 20-25 minutes until lightly crispy. Don't worry if some of them begin to spit.Alternative: Pan roast the chickpeas in the skillet over medium heat until lightly charred.
- Pro tip: The above steps can be done up to 5 days ahead. Store the cauliflower and chickpeas in the refrigerator until needed.
- In a medium skillet over medium high heat, add the remaining tablespoon olive oil, garlic, sun-dried tomatoes, roasted chickpeas, and roasted cauliflower. Sauté until warmed. Transfer to a serving bowl.Top with the olives, red onions, feta cheese, and fresh marjoram (or oregano or parsley), and toss with ⅔ of the Oregano Vinaigrette (below). Serve the remaining Vinaigrette on the side.
Oregano Dressing
- Whisk together all the of the dressing ingredients in a small bowl. This can be made 2 weeks ahead and refrigerated.
Alex Casey
This recipe looks very delicious! I want to make it at home. One question, what is the alternative to virgin olive oil. I have allergy in it. Thanks for sharing such a delicious recipe!
The Wimpy Vegetarian
Thanks for your comment! Any oil will work fine!
Diego Lopes
Omg, this salad looks so good! You're mixing there some of my favorite ingredients, so I already know I'm going to love it. Thank you for sharing the recipe!!
Sheila
This really looks delicious. Roasted cauliflowers are actually one of my favorites and I am so excited to try this.
Will grab some sun-dried tomatoes as soon as possible.
Cynthia S Harrod
This recipe is so easy with delightful flavors. I will definitely make this again!
The Wimpy Vegetarian
I'm so happy you liked it!! And it's perfect as we move into cooler weather! Thanks so much for letting me know 🙂