Honey-Paprika Cauliflower Chickpea Salad 🥗🔥
Caitlin Latessa-Greene adapted by JojoM
Roasted cauliflower and chickpeas tossed with honey, paprika, cumin, avocado, red onion, and sunflower seeds—crunchy, smoky, and addictive.
Smoky, Sweet, and Satisfying 🥗🔥
This Honey-Paprika Cauliflower Chickpea Salad is where crunchy meets creamy, smoky meets sweet, and healthy meets downright addictive. Perfect for meal prep, potlucks, or as a nutrient-packed side dish, this bowl is loaded with fiber, protein, and flavor.
The roasted cauliflower and chickpeas get caramelized edges thanks to honey, paprika, cumin, and garlic powder, while avocado, red onion, fresh parsley, and sunflower seeds bring freshness and crunch. A final drizzle of lime juice ties everything together.
Ingredients
Roasted Base
- 1 medium head cauliflower, cut into florets
- 1 can (400 g / 15 oz) chickpeas, skins removed
- 3 tbsp olive oil
- 2.5 tbsp honey (or agave/maple for vegan)
- ¾ tbsp paprika
- 1 tsp ground cumin
- 1 tsp garlic powder
- ¾ tsp salt
Salad Mix-ins
- 1 ripe avocado, chopped
- ½ cup fresh parsley, chopped
- ⅓ cup red onion, minced
- ¼ cup sunflower seeds
- 1 tbsp lime juice
Instructions
Roast the Base
- Preheat oven to 220°C / 425°F.
- Toss cauliflower and chickpeas with olive oil, honey, paprika, cumin, garlic powder, and salt.
- Spread evenly on a sheet pan and roast for 30–35 minutes until golden and tender.
Assemble the Salad
- Transfer roasted cauliflower and chickpeas to a large bowl.
- Add avocado, parsley, red onion, sunflower seeds, and lime juice.
- Toss gently, drizzle with extra honey if desired, and serve warm or chilled.
Why You’ll Love It ❤️
- 🌱 Vegetarian & gluten-free
- 🥑 Nutrient-rich and high in fiber
- ⏱️ Ready in 45 minutes
- 🥗 Perfect for meal prep or entertaining
Nutrition (per serving)
- Calories: 290
- Fat: 16g (2g saturated)
- Carbs: 32g
- Fiber: 9g
- Sugar: 10g
- Protein: 9g
- Sodium: 310mg
FAQs ❓
Can I make this salad vegan?
Yes! Swap honey for agave or maple syrup.
Should I serve this hot or cold?
It works both ways—serve warm after roasting or chilled as a refreshing salad.
How long does it keep?
Store in the fridge for up to 3 days. Add avocado just before serving for best freshness.
Honey-Paprika Cauliflower Chickpea Salad 🥗🔥
Caitlin Latessa-Greene adapted by JojoMRoasted cauliflower and chickpeas tossed with honey, paprika, cumin, avocado, red onion, and sunflower seeds—crunchy, smoky, and addictive.
Chef's Tips
For a vegan version, swap honey with agave or maple syrup.
Serve warm as a side or chilled as a hearty salad.
Add feta or goat cheese for extra creaminess.
Tools Used
Cutting Board
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Ingredients
Roasted Base
Salad Mix-ins
Instructions
Roast the Base
- 1
Preheat oven to 220°C / 425°F.
- 2
Toss cauliflower and chickpeas with olive oil, honey, paprika, cumin, garlic powder, and salt.
- 3
Spread evenly on a sheet pan and roast for 30–35 minutes until golden and tender.
Assemble the Salad
- 1
Transfer roasted cauliflower and chickpeas to a bowl.
- 2
Add avocado, parsley, red onion, sunflower seeds, and lime juice.
- 3
Toss gently to combine, drizzle with extra honey, and serve warm or chilled.
Comments & Reviews
sparkles273
3/11/2025
Thanks for posting the recipe on this site and not making us track it down! Making it now!
Gardengirl
4/9/2025
I make chickpea salad every week! I’ll try this. It looks delish!
edging for godot
6/6/2025
Tried this recipe and THANK YOU SO MUCH! It is beyond delicious 🤭🫰🏾
Lucy Woods
5/20/2025
Omg I just made this. Thank you. Delicious!
KayzaMarie
3/25/2025
Tried this today! Sooo good! 👍☺️
Nutrition Facts
Serving Size: 1 bowl (about 250g)
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
