Spanish Roasted Cauliflower, Chickpea and Olive Salad Recipe
This salad is a bowl full of crispy roasted cauliflower, chickpeas and salty olives, drizzled with lemon-garlic olive oil. In Spanish bars, these kinds of “modern” roasted vegetable tapas are appearing more and more often – lighter, but still very bold in flavor. The dish is filling without heavy sauces – perfect for dinner or as a shareable snack at the table.
A modern take on Spanish-style tapas, this salad combines smoky roasted cauliflower and chickpeas with briny olives and a bright lemon-garlic dressing. It’s hearty enough to be a main course, yet light and fresh, with contrasting textures of crisp vegetables and creamy chickpeas.
Chef's tips
Drying the cauliflower and chickpeas very thoroughly before roasting is key to getting caramelized edges and a slightly crispy texture. Don’t overcrowd the baking tray – if needed, use two trays so the vegetables roast instead of steaming. Taste the dressing before adding it and adjust the lemon and salt to your liking; Spanish-inspired dishes can handle a bold, tangy finish.
How to serve
Serve in a shallow bowl so the colorful ingredients are visible. Pair with crusty bread, grilled fish or simply a glass of dry white wine or sherry. It also works well as part of a larger tapas spread alongside marinated olives, roasted peppers and a simple green salad.
Ingredients
- cauliflower small head - 1
- chickpeas canned, drained - 240 g
- olives - 60 g
- onion red - 0.5 pieces
- garlic - 1 clove
- lemon - 0.5 pieces
- sweet paprika ground - 0.5 teaspoons
- olive oil - 3 tablespoons
- parsley flat-leaf, finely chopped - 2 tablespoons
- salt
- black pepper freshly ground
Preparation
- Preheat the oven to 200°C (top and bottom heat). Line a baking tray with baking paper.
- Divide the cauliflower into small florets, wash and dry very well with a paper towel so that it browns rather than steams while roasting.
- Drain the canned chickpeas in a sieve and rinse under cold water. Pat completely dry with a paper towel.
- Spread the cauliflower florets and chickpeas on the tray. Drizzle with 2 tablespoons of olive oil, sprinkle with paprika, salt and pepper. Mix thoroughly with your hands so everything is evenly coated in the spices.
- Roast for 25–30 minutes, until the cauliflower is soft inside and lightly browned on the edges, and the chickpeas are slightly crispy. Stir the contents of the tray halfway through baking.
- Peel the red onion and slice into thin wedges. Slice the olives. Finely chop the parsley leaves.
- In a small bowl, mix 1 tablespoon of olive oil, the juice squeezed from half a lemon, finely chopped or pressed garlic, and a pinch of salt and pepper.
- Transfer the roasted cauliflower and chickpeas to a large bowl. Add the onion, olives and parsley.
- Pour over the prepared dressing and gently toss so the cauliflower doesn’t fall apart. Taste and adjust the seasoning with more salt, pepper or lemon juice if needed.
- Serve slightly warm or at room temperature.
Storage
Sałatkę przechowuj w lodówce w zamkniętym pojemniku. Przed podaniem możesz ją lekko podgrzać w piekarniku lub zjeść na zimno – smaki się przegryzą.
