Keto Spicy Cauliflower and Chickpea Salad

Dive into a burst of flavors with this Keto Spicy Cauliflower and Chickpea Salad, a perfect harmony of roasted veggies and spices that align with your low-carb lifestyle.

Course Lunch

Cuisine American, Keto

Keyword Chickpea Salad, Keto Lunch, keto salad, Low-Carb Salad, Spicy Cauliflower

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 265kcal

Equipment

Oven
Baking sheet
Parchment paper
Large Bowl
Small bowl
Salad bowl
Measuring spoons
Knife
Cutting board

Ingredients

1 large head Cauliflower florets approx. 650g or 1.4 lbs
1 cup Canned chickpeas, drained and rinsed 164g or 5.8 oz
3 tablespoons Olive oil 44ml
1 teaspoon Smoked paprika 2g
½ teaspoon Cumin 1g
½ teaspoon Chili powder 1g
½ teaspoon Garlic powder 1g
½ teaspoon Salt 3g
¼ teaspoon Black pepper 0.5g
2 cups Fresh arugula or mixed greens 60g or 2.1 oz
1 cup Cherry tomatoes, halved 149g or 5.3 oz
¼ cup Red onion, thinly sliced 40g or 1.4 oz
2 tablespoons Fresh cilantro, chopped 8g or 0.28 oz
1 tablespoon Lime, juice of 15ml
1 medium Avocado, diced 150g or 5.3 oz

Instructions

Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
In a large bowl, combine cauliflower florets and chickpeas. Drizzle with 2 tablespoons of olive oil and toss until evenly coated.
Mix smoked paprika, cumin, chili powder, garlic powder, salt, and black pepper in a small bowl. Sprinkle the spice mix over the cauliflower and chickpeas, tossing to ensure a thorough coating.
Spread the seasoned cauliflower and chickpeas onto the prepared baking sheet in a single layer, ensuring they are not overcrowded.
Roast in the preheated oven for 25 minutes or until the cauliflower is tender and the edges are golden brown, stirring halfway through the cooking time.
While the vegetables are roasting, prepare the salad base by combining arugula, cherry tomatoes, and red onion in a large salad bowl.
In a small bowl, whisk together the remaining 1 tablespoon of olive oil and lime juice to create a simple dressing.
Once the cauliflower and chickpeas are done roasting, let them cool slightly before adding them to the salad base.
Add the diced avocado and fresh cilantro to the salad.
Drizzle the lime and olive oil dressing over the salad and gently toss to combine all the ingredients.
Serve the salad immediately or chill in the refrigerator for a refreshing cold salad option.

Notes

To ensure this meal stays within keto guidelines, be mindful of the portion size due to the chickpeas' carb content.

For extra protein, consider adding grilled chicken or tofu.

The salad can be customized with additional keto-friendly vegetables or nuts for added texture and flavor.

If meal prepping, store the dressing separately and add just before serving to maintain freshness.

Nutrition