Name: Taco-Spiced Roasted Chickpea & Cauliflower Salad with Cashew Sour Cream
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 (15-oz) can chickpeas, drained; 2 cups cauliflower florets; 2 tsp avocado oil; 1 tsp chili powder; 1 tsp cumin powder; ½ tsp paprika; ½ tsp dried oregano; ½ tsp onion powder; 1 tsp garlic powder; Sea salt & black pepper, to taste; ½ cup raw cashews, soaked in hot water for 10 minutes; ½ cup spring water, plus more to thin; 2 tsp apple cider vinegar; 1 tbsp fresh lemon juice; Sea salt & black pepper, to taste; Fresh greens of choice; ½ English cucumber, chopped; ½ red onion, diced; ½ cup cherry tomatoes, halved; 1 jalapeño, sliced; Avocado(s), cubed; Fresh cilantro

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Last Updated on July 29, 2025 by Christin Gillespie

Upgrade your vegan dinner with this Taco-Spiced Roasted Chickpea & Cauliflower Salad with Cashew Sour Cream recipe. Fresh greens, vibrant veggies, creamy avocado, protein-packed chickpeas, & hearty cauliflower florets all get coated in homemade cashew sour cream. Each bite is full of flavor & will be enjoyed by all!

Taco-Spiced Roasted Chickpea & Cauliflower Salad with Cashew Sour Cream topped with fresh greens, fresh cilantro, English cucumber, cherry tomatoes, red onion, avocado, fresh lime, and jalapeño slices, with a fork in it on a white marble counter.

This taco-spiced salad is a must-make recipe when you’re in need of a dinner that is full of nutrition & deliciousness.

The salad includes greens of choice, vibrant veggies, creamy avocado, taco-spiced chickpeas & cauliflower florets that all get coated in homemade cashew sour cream.

Piled high with fresh, smoky, & tangy flavors, you’ll be digging for more!

Why You’ll Love This Vegan Taco-Spiced Chickpea Salad

Bold & Nutritious: It’s definitely not your average healthy salad recipe, as it’s full of flavor at every bite!
Quick & Easy: Ready in about 30 minutes & clean-up is a breeze!
Great for Meal Prep: This Taco-Spiced Crispy Chickpea & Cauliflower Salad with Cashew Sour Cream stores well in the fridge, making it the perfect vegan recipe to meal prep for healthy dinners throughout the week.

Vegan Taco-Spiced Roasted Chickpea & Cauliflower Salad with Cashew Sour Cream topped with fresh greens, fresh cilantro, English cucumber, cherry tomatoes, red onion, avocado, fresh lime, and jalapeño slices, with a fork in it on a white marble counter.

Ingredients

Organic Chickpeas: Roasted to perfection to provide that nice crunch, as well as plant protein & fiber.
Organic Cauliflower Florets: Fresh or frozen.
Organic Greens: Spinach, kale, arugula, or any combination will do for the base!
Organic Vegetables: Red onion, cherry tomatoes, English cucumber & jalapeños to elevate the freshness!
Organic Avocado: Diced up for some healthy fats.
Organic Cashew Sour Cream: Homemade, vegan, & perfectly tangy. It’s the perfect condiment to drizzle over the salad.
Organic Herbs & Seasonings: Fresh cilantro, along with ground cumin, chili powder, paprika, dried oregano, onion powder, garlic powder, sea salt & black pepper.

How to Make

Sheet Pan. Preheat the oven to 425 degrees F. On a sheet pan lined with parchment paper, add the drained chickpeas & cauliflower florets. Toss with the avocado oil & seasoning. Transfer to the oven & roast for 20–25 minutes, flipping halfway.
Cashew Sour Cream. Add all of the ingredients to a high-speed blender. Blend until smooth & creamy. If needed, add more water, a tablespoon at a time, to achieve your desired consistency.
Assemble. Divide the fresh greens, veggies, & avocado between bowls. Top with the chickpeas & cauliflower florets. Drizzle with the cashew sour cream & garnish with fresh cilantro. Enjoy!

Taco-Spiced Roasted Chickpea & Cauliflower Salad on a sheet pan.

Tips for Making this Taco Salad Recipe Perfectly

Baking: Flip the chickpeas & cauliflower florets halfway, as this ensures even baking.
Organic Vegetables: Feel free to customize with your preferred vegetables.
Soak Cashews: Be sure to soak your organic raw cashews in hot water for about 10 minutes to soften them. This ensures that the cashew sour cream is creamy & smooth.

Storing & Reheating

This Taco-Spiced Roasted Chickpea & Cauliflower Salad with Cashew Sour Cream is the perfect vegan recipe for healthy leftovers & meal prep!

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

Reheating. To reheat, preheat the oven to 350 degrees F. Transfer the chickpeas & cauliflower florets 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.

Taco-Spiced Roasted Chickpea & Cauliflower Salad with Cashew Sour Cream Recipe topped with fresh greens, fresh cilantro, English cucumber, cherry tomatoes, red onion, avocado, fresh lime, and jalapeño slices, with a fork in it on a white marble counter.

More Healthy Chickpea Salad Recipes You’ll Love

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If you make this Taco-Spiced Roasted Chickpea & Cauliflower Salad with Cashew Sour Cream 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.

Taco-Spiced Roasted Chickpea & Cauliflower Salad with Cashew Sour Cream

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

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Description

Ingredients

Scale

Always opt for organic ingredients.

SHEET PAN

1 (15-oz) can chickpeas, drained
2 cups cauliflower florets
2 tsp avocado oil
1 tsp chili powder
1 tsp cumin powder
½ tsp paprika
½ tsp dried oregano
½ tsp onion powder
1 tsp garlic powder
Sea salt & black pepper, to taste

CASHEW SOUR CREAM

½ cup raw cashews, soaked in hot water for 10 minutes
½ cup spring water, plus more to thin
2 tsp apple cider vinegar
1 tbsp fresh lemon juice
Sea salt & black pepper, to taste

SALAD

Fresh greens of choice
½ English cucumber, chopped
½ red onion, diced
½ cup cherry tomatoes, halved
1 jalapeño, sliced
Avocado(s), cubed
Fresh cilantro

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Instructions

Sheet Pan. Preheat the oven to 425 degrees F. On a sheet pan lined with parchment paper, add the drained chickpeas & cauliflower florets. Toss with the avocado oil & seasoning. Transfer to the oven & roast for 20–25 minutes, flipping halfway.
Cashew Sour Cream. Add all of the ingredients to a high-speed blender. Blend until smooth & creamy. If needed, add more water, a tablespoon at a time, to achieve your desired consistency.
Assemble. Divide the fresh greens, veggies, & avocado between bowls. Top with the chickpeas & cauliflower florets. Drizzle with the cashew sour cream & garnish with fresh cilantro. Enjoy!

Notes

Baking: Flip the chickpeas & cauliflower florets halfway, as this ensures even baking.

Organic Vegetables: Feel free to customize with your preferred vegetables.

Soak Cashews: Be sure to soak your organic raw cashews in hot water for about 10 minutes to soften them. This ensures that the cashew sour cream is creamy & smooth.

Storage & 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 florets 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.