Last Updated on July 13, 2025 by Christin Gillespie

This Roasted Chickpea & Cauliflower Salad with Honey Mustard Vinaigrette is a flavorful plant-based recipe that is full of healthy ingredients. Massaged greens, fresh veggies, crispy chickpeas, cauliflower florets, & creamy avocado all get drizzled with a sweet honey mustard vinaigrette. It’s a meal that will please all!

Roasted Chickpea & Cauliflower Salad with Honey Mustard Vinaigrette with cucumber, cherry tomatoes, olives, fresh herbs, and avocado, with a fork in it sitting on a white marble counter.

Hearty, healthy, & all-around tasty. This Roasted Chickpea & Cauliflower Salad with Honey Mustard Vinaigrette recipe is bound to be a favorite.

While the roasted chickpeas & cauliflower are top-notch, the honey mustard vinaigrette is next level. It’s perfectly sweet, tangy, & citrusy, so please don’t skip!

Chop the veggies, roast the chickpeas & cauliflower, whisk the dressing, & your salad is served in about 30 minutes!

Why You’ll Love This Healthy Plant-Based Salad Recipe

Full of Flavor & Loaded with Nutrition: Created with plant-based protein, fresh veggies, healthy fats, & a yummy vinaigrette to nourish your body!
Quick & Easy: It’s the perfect creation to make on a busy evening, as it comes together in about 30 minutes.
Great for Meal Prep: This Roasted Chickpea & Cauliflower Salad with Honey Mustard Vinaigrette stores well in the fridge, making it the perfect plant-based recipe to prepare in advance for healthy dinners throughout the week.

Chickpea & Cauliflower Salad with Honey Mustard Vinaigrette with cucumber, cherry tomatoes, olives, fresh herbs, and avocado, with a fork in it sitting on a white marble counter.

Ingredients

Organic Chickpeas: The typical salad includes croutons, but we’ll be roasting up some chickpeas instead to add the perfect amount of crispy texture, fiber, & plant protein!
Organic Cauliflower: Fresh or frozen.
Organic Greens: Spinach, arugula, kale, or any greens that you have on hand will pair deliciously.
Organic English Cucumber: For a bit of crisp freshness.
Organic Cherry Tomatoes: Specifically yellow or orange, but any color will do.
Organic Green Olives: Be sure that they’re pitted.
Creamy Avocado: Sliced up for some healthy fats.
Organic Honey Mustard Vinaigrette: The perfect mix of sweet, citrusy, & tangy.
Organic Herbs & Spices: Fresh basil & cilantro, along with ground cumin, smoked paprika, dried oregano, garlic powder, cayenne pepper, sea salt, & black pepper.

How to Make

Roasted Chickpeas & Cauliflower. Preheat the oven to 425 degrees F & line a sheet pan with parchment paper. Toss the drained chickpeas & cauliflower florets with the avocado oil & seasonings. Transfer to the oven & roast for 20–25 minutes, flipping halfway.
Greens. Add greens to a large mixing bowl along with the lemon juice & massage with clean hands for 1–2 minutes to soften the greens.
Honey Mustard Vinaigrette. Add all of the ingredients to a bowl & whisk until fully combined.
Assemble. Divide the massaged greens between serving bowls. Top with the chickpeas, cauliflower, fresh veggies, & avocado. Drizzle with the vinaigrette & garnish with the fresh herbs. Enjoy!

Roasted Chickpea & Cauliflower Salad on a sheet pan.

Tips for Making this Healthy Salad Recipe Perfectly

Baking: Be sure to flip the chickpeas & cauliflower halfway, as this ensures even baking.
Organic Vegetables: Feel free to customize your preferred vegetables.
Organic Manuka Honey: You can replace it with local raw unfiltered honey or organic pure maple syrup to make it vegan.

Storing & Reheating

This Roasted Chickpea & Cauliflower Salad with Honey Mustard Vinaigrette recipe is perfect for healthy leftovers & meal prep!

Storing. Transfer ingredients to separate airtight glass containers & refrigerate for up to 4 days.

Optional Reheating. To reheat, preheat the oven to 350 degrees F. Transfer the chickpeas & cauliflower to an oven-safe bowl. Place in the oven for about 10–15 minutes, until warmed through. To serve, pair with the remaining salad ingredients.

Roasted Chickpea & Cauliflower Salad with Honey Mustard Vinaigrette Recipe with cucumber, cherry tomatoes, olives, fresh herbs, and avocado, with a fork in it sitting on a white marble counter.

More Chickpea Salad Recipes You’ll Love

If you make this Roasted Chickpea & Cauliflower Salad with Honey Mustard Vinaigrette recipe, please leave a review & rating below. I love hearing from you, & it helps others learn more about the blog as well. Be sure to follow along on Pinterest, Instagram, & TikTok for even more healthy content!

Xoxo.

CMG.

Roasted Chickpea & Cauliflower Salad with Honey Mustard Vinaigrette

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Author: Christin Gillespie
Prep Time: 10
Cook Time: 25
Total Time: 35
Yield: 4 1x
Category: Salad
Method: Oven
Cuisine: American
Diet: Vegetarian

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Description

Ingredients

Scale

Always opt for organic ingredients.

CHICKPEAS & CAULIFLOWER

1 (15-oz) can chickpeas, drained
2 tsp avocado oil
1 tsp ground cumin
1 tsp smoked paprika
½ tsp dried oregano
½ tsp garlic powder
¼ tsp cayenne pepper
Sea salt & black pepper, to taste

GREENS

3 cups greens of choice
Fresh lemon juice

HONEY MUSTARD VINAIGRETTE

2 tbsp extra-virgin olive oil
2 tbsp fresh lemon juice
1 tbsp red wine vinegar
1 tbsp Manuka honey
2 tsp Dijon mustard
2 garlic cloves, minced
Sea salt & black pepper, to taste

SALAD

½ English cucumber, sliced thinly
1 cup cherry tomatoes, halved
½ cup pitted green olives, halved
Avocado(s)
Fresh herbs, chopped

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Instructions

Roasted Chickpeas & Cauliflower. Preheat the oven to 425 degrees F & line a sheet pan with parchment paper. Toss the drained chickpeas & cauliflower florets with the avocado oil & seasonings. Transfer to the oven & roast for 20–25 minutes, flipping halfway.
Greens. Add greens to a large mixing bowl along with the lemon juice & massage with clean hands for 1–2 minutes to soften the greens.
Honey Mustard Vinaigrette. Add all of the ingredients to a bowl & whisk until fully combined.
Assemble. Divide the massaged greens between serving bowls. Top with the chickpeas, cauliflower, fresh veggies, & avocado. Drizzle with the vinaigrette & garnish with fresh herbs. Enjoy!

Notes

Baking: Be sure to flip the chickpeas & cauliflower halfway, as this ensures even baking.

Organic Vegetables: Feel free to customize your preferred vegetables.

Organic Manuka Honey: You can replace it with local raw unfiltered honey or organic pure maple syrup to make it vegan.

Storing & Optional Reheating: Transfer ingredients to separate airtight glass containers & refrigerate for up to 4 days. To reheat, preheat the oven to 350 degrees F. Transfer the chickpeas & cauliflower to an oven-safe bowl. Place in the oven for about 10–15 minutes, until warmed through. To serve, pair with the remaining salad ingredients.