Roasted Broccoli, Cauliflower & Chickpea Salad


The first time I made this it started out as Gwyneth Paltrow’s Roasted Cauliflower & Chickpeas with mustard and parsley (from It’s All Good) which is so yummy but then I meddled with it a bit and it morphed into this!  It was basically my way of making it into a complete meal on it’s own, as I love a one pan wonder!  I regularly serve this up as a side dish at lunches or dinner parties or as a salad on it’s own.  The bonus is, it’s really easy to do, very healthy and filling and can be made ahead and served at room temperature or straight out of the oven – it’s great either way and a handy one to have in your bag of tricks  as a vegetarian meal too.

Roasted Broccoli, Cauliflower & Chickpea Salad


  • 1 head cauliflower, cut into bite sized florets
  • 1 head broccoli, cut into bite sized florets
  • 400 g can chickpeas, drained and rinsed
  • 2 - 3 C baby spinach leaves
  • Extra Virgin Olive oil
  • Pink Himalyan Rock Salt
  • 1 Tbsp Dijon Mustard
  • 1 Tbsp Wholegrain Mustard
  • 1 Tbsp white wine vinegar
  • Few grind freshly ground black pepper
  • 1/4 C Italian parsley, finely chopped


  1. Preheat oven to 200 C and line a baking tray with baking paper or use a large roasting pan.
  2. Put the cauliflower, broccoli and chickpeas in the tray and drizzle with about 3 - 4 Tbsp olive oil and a big pinch of salt and then toss everything together so all is coated.
  3. Roast for about 30 minutes until the cauliflower and broccoli is soft and browning, you will need to give it a few stirs during the cooking time.
  4. While the veggies are roasting make the dressing by whisking together the mustards, vinegar, 1/4 C olive oil, salt & pepper.
  5. When the veggies are cooked remove from oven and add the baby spinach stirring through and the heat should wilt the leaves a little bit. Add the dressing and the parsley and toss through

What do you think?  Will you give it a go?

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