Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, toss the Alepo cauliflower florets and chickpeas with olive oil, ground cumin, ground coriander, salt, and black pepper until evenly coated.
Spread the cauliflower and chickpeas in a single layer on the prepared baking sheet.
Roast in the preheated oven for 20-25 minutes.
Remove from the oven and let cool slightly.
In a serving bowl, combine the roasted alepo cauliflower and chickpeas with lemon juice, chopped parsley, and chopped mint. Toss gently to combine.
Taste and adjust seasoning if necessary.
If desired, sprinkle crumbled feta cheese over the top for an extra burst of flavor.
Serve the Aleppo Cauliflower and Chickpea Salad warm or at room temperature as a delicious and nutritious side dish or light meal.
Enjoy the delightful combination of flavors and textures in this vibrant salad!
Ingredients
Directions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, toss the Alepo cauliflower florets and chickpeas with olive oil, ground cumin, ground coriander, salt, and black pepper until evenly coated.
Spread the cauliflower and chickpeas in a single layer on the prepared baking sheet.
Roast in the preheated oven for 20-25 minutes.
Remove from the oven and let cool slightly.
In a serving bowl, combine the roasted alepo cauliflower and chickpeas with lemon juice, chopped parsley, and chopped mint. Toss gently to combine.
Taste and adjust seasoning if necessary.
If desired, sprinkle crumbled feta cheese over the top for an extra burst of flavor.
Serve the Aleppo Cauliflower and Chickpea Salad warm or at room temperature as a delicious and nutritious side dish or light meal.
Enjoy the delightful combination of flavors and textures in this vibrant salad!