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Roasted Cauliflower Salad with Chickpeas

Cauliflower soaks up flavor from briney capers and refreshing mint in this dish that makes a great lunch or side dish.

Serves 4
Ready in 35 mins
Prep time 5 mins
Cooking time 30 mins
265 calories per serving


> 1 large head cauliflower
> 3 tbsp olive oil, divided
> 1/2 cup fresh mint
> 3 tbsp capers, drained
> 1 clove garlic
> 2 tbsp lemon juice
> 2 tbsp red wine vinegar
> 1 (15.5 oz) can Nature's Promise ® No Salt Added Organic Garbanzo Beans, drained and rinsed


Preheat oven to 400°F. Cut the cauliflower into medium florets. Toss with 2 tbsp oil and season with salt and pepper. Arrange in single layer on a parchment-lined baking sheet. Roast about 25–30 min., until tender.
Meanwhile, finely chop the mint, capers, and garlic. In a large bowl, whisk together the lemon juice, vinegar, and remaining 1 tbsp oil. Stir in the mint, capers, garlic, and beans.
Add roasted cauliflower to bean mixture and toss to combine. Serve warm or at room temperature.

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