Roasted Chicken, Chickpea and Cauliflower Salad Recipe

Roasted Chicken, Chickpea and Cauliflower Salad

A bright and flavorful salad recipe worthy to be considered a main course. Easy, refreshing and filling and best of all, it can be whipped up in about 30 minutes. All you need are some pantry staples and a rotisserie chicken (the roasted chicken from Costco comes to mind). Voila, dinner is ready.

Yield: 4 servings

Time: 30 minutes


  • 1 rotisserie chicken, about 1 1/2 lbs (675 g), skinned, de-boned and shredded in larger pieces
  • 1 medium cauliflower, about 1 lb (450 g), broken into florets
  • 1/2 cup (120 ml) extra virgin olive oil
  • sea salt and freshly ground pepper
  • 1 small red onion, thinly sliced
  • 6 Tbsp white balsamic vinegar
  • 2 tsp Dijon mustard
  • 1 can chickpeas, about 15 oz (425 g), drained
  • 1/2 cup (14 g) flat-leaf parsley, lightly packed and finely chopped
  • 1 jalapeno pepper, seeded and thinly sliced


Preheat oven to 425° F/220° C.

In a bowl mix cauliflower florets with 2 tablespoons of olive oil, sea salt, and pepper to taste. Toss well making sure that all florets are well coated with oil. Place cauliflower on a baking sheet cut side down and roast for about 15 minutes, turning florets on the other side after about 8 minutes or until edges start browning a little. Roast until cauliflower is crispy and tender.

In the meantime combine the red onion slices with 2 tablespoons white vinegar and 1/4 teaspoon salt in a bowl. Let it sit for about 10 minutes. Drain onion over a small bowl and save the onion vinegar. Set aside.

Whisk mustard, salt, and pepper into the saved vinegar. Add the remaining olive oil and whisk well to combine. In a large serving bowl, combine the shredded chicken, roasted cauliflower, chickpeas, pickled onion slices, parsley, and jalapeno slices. Add dressing and season to taste. Allow sitting for 15 minutes to absorb the flavors. Adjust the dressing quantity if needed. Chickpeas tend to soak up a lot of liquid.

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