Roasted Cauliflower, Chickpea & Golden Beet Salad + Lemony Sumac Dressing
This Roasted Cauliflower Salad features earthy beets, tender cauliflower, chickpeas, fresh greens, and lemon sumac dressing—it’s delicious and so easy to make!
My love of salads continues, and so another delicious salad is born!
This time around, we’ll roast cauliflower, golden beets, and chickpeas, toss them with tomatoes, baby greens, and parsley, and drizzle it all with a lemony sumac dressing.
It’s bright and flavorful yet simple as can be, and I know you’re going to love it!
Roasted Cauliflower Salad with Golden Beet & Chickpeas
This is another simple and straightforward recipe that can be modified here and there to suit your needs.
- The cauliflower is a must. If you have had roasted cauliflower before, you know exactly what I mean! And if you’ve never had it, please do. It’s amazing!
- The beets can be changed up using either red or golden. I preferred the golden here simply because they are less messy to work with. Red beets will stain the other vegetables when tossed together while cooking. For this reason, I opted for the golden beets.
- Chickpeas are the perfect bean for this recipe, adding protein and texture.
Lemony Sumac Dressing
The dressing is very simple, requiring only four ingredients, and can be prepared while the cauliflower, chickpeas, and beets are roasting.
One of those four ingredients is sumac. This is the second time I’ve used this spice on the blog. The first was this delicious Balela Salad. Sumac has a sweet, tart, citrus flavor. It’s a wonderfully flavored spice that pairs well with each ingredient in the recipe. If you don’t have sumac on hand, don’t worry—just think lemon-pepper.
This salad will be just as fabulous with a simple dressing of garlic, lemon juice, red wine vinegar, salt, and pepper. But I do encourage you to try sumac if you’ve never had it. I love using ‘New York Shuk’ Sumac which can be found at Target or Amazon (affiliate link).
Once the vegetables are done, add everything together and give a good toss. Add more sumac, salt, and pepper to taste.
Serve in individual bowls with sliced avocado and enjoy this hearty and satisfying salad – it’s purely delicious!
Salad Tips
- If using red beets, you may like to roast them separately as possible, as they will bleed onto the cauliflower.
- A note on the greens: If you use beets with nice, healthy greens on top, you can use that in place of other baby greens. Alternately, use any type of baby greens you prefer, such as kale, spinach, chard, or arugula.
More Hearty Salad Recipes!
- Autumn Wheat Berry & Butternut Squash Salad
- Autumn Butternut Squash & Quinoa Salad
- Roasted Nourish Bowl
- Roasted Cauliflower & Quinoa Salad
- Vegan Caesar Salad
If you try this roasted salad recipe, please let me know! Leave a comment and rate it below. I’d love to hear what you think or if you make any changes.
PrintROASTED CAULIFLOWER + CHICKPEA + GOLDEN BEET SALAD
A few of my favorite things packed into one delicious and brightly flavored salad with lemony sumac dressing!
- Prep Time: 10 min
- Cook Time: 40 min
- Total Time: 50 minutes
- Yield: Serves 2 – 3 1x
- Category: Salad
- Method: roast, mix
- Cuisine: Vegan
Ingredients
- 1 small head cauliflower, cut into florets
- 2 – 3 golden beets, diced
- 1 can (14oz) chickpeas, drained and rinsed or 1 1/2 cups cooked
- 1 – 2 tablespoons olive oil
- small handful cherry tomatoes, sliced in half
- 1 – 2 handfuls baby greens (kale, spinach, arugula, chard, etc.) or chopped beet greens
- 1/4 cup chopped parsley
- 1 –2 tablespoon pepitas (pumpkin seeds)
- mineral salt & pepper, to taste
Sumac Dressing
- 2 tablespoons lemon juice
- 1 tablespoon red wine vinegar
- 1 heaping teaspoon sumac, + more as desired
- 2 cloves garlic, minced
Instructions
Preheat oven to 400 degrees F. Line baking sheet with a silpat, parchment paper or lightly grease with oil.
Roasting: Place the prepared cauliflower on one side of the baking sheet and the diced beets on the other. Sprinkle the chickpeas evenly over the top of both the cauliflower and beets. Add a small drizzle of olive oil over the top, and gently toss each vegetable with your fingers, making sure to keep them on their sides as much as possible. Sprinkle with a little garlic salt (or mineral salt and a dash or two of garlic powder). Place the baking sheet on the middle rack and roast for 40 minutes, stirring halfway through.
Dressing: In a small bowl, combine the lemon juice, vinegar, sumac and garlic. If not using sumac, add a few twists of fresh cracked pepper for a lemony-pepper dressing.
Mix together: In a large serving bowl, add the greens of choice, roasted vegetables and chickpeas, tomatoes, and parsley. Top with the dressing and give a good stir. Add salt & pepper to taste.
Serve: Serve in individual bowls with a sprinkle of pepitas and sliced avocado.
Serves 2 – 3
Store: Leftovers can be stored in the refrigerator for 5 days.
Notes
If beets are on the larger side, use 2. If on the smaller side, use 3.
Beet greens are just as delicious and nutritious as other baby greens. Chopping them up and using them in the salad is a great way to use them!
Add a grain like quinoa to make this a healthy grain bowl!
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This salad is delicious! I didn’t have parsley and I forgot to put garlic in the dressing, which I will correct next time I make it. Both my husband and I loved though, and it definitely made it into our rotation. Thank you!
I’ve been looking for another recipe that uses sumac. I cannot wait to try this!!!