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Frozen Cauliflower Chickpea Salad

Roasted Frozen Cauliflower & Chickpea Salad

  • Author: Katie Allen
  • Prep Time: 5
  • Cook Time: 25
  • Total Time: 30 minutes
  • Yield: 4 1x


Roasted frozen cauliflower? Super yummy, not mushy! Add it to a hearty salad with brown rice, chickpeas, tomatoes & lemon poppy seed dressing.



  • 12oz frozen cauliflower florets
  • 14oz canned chickpeas, drained
  • 2 tablespoons oil, divided
  • 1/2 cup bread crumbs (GF, if necessary)
  • 1 tsp garlic powder
  • 1 tsp Italian herb blend
  • 1 tsp salt
  • 3 cups cooked brown & wild rice
  • 1 cup fresh parsley, minced
  • 1 cup cherry tomatoes
  • lemon poppy seed dressing


  1. Rub 1 tablespoon of oil on a baking sheet. Place in a cold oven.
  2. Set oven to preheat to 425.
  3. In a mixing bowl, combine frozen cauliflower, chickpeas and remaining oil. Toss to coat. Then add bread crumbs, garlic, Italian herbs and salt. Toss to coat again.
  4. When oven is heated, pour the frozen cauliflower mixture onto the heated pan. Spread ingredients in a single layer. Roast for 25 minutes. Turn the oven up to “broil” for the last 1-2 minutes.
  5. While the vegetables are cooking, add rice, tomatoes and parsley to a serving dish or meal prep containers. Top with roasted cauliflower and chickpeas when done.
  6. Drizzle with creamy lemon poppy seed dressing just before serving.


This recipe is vegan without dressing. Choose a vegetarian, vegan or homemade dressing based on your needs.

Rice: I used Lundberg’s Wild Rice Blend, cooked in the Instant Pot. 2 cups of rice, 2 cups of vegetable broth, and a pinch of salt. Pressure cook for 28 (30 minutes for high altitude) and natural release.

  • Category: Salad
  • Method: Roast
  • Cuisine: American


  • Calories: 618
  • Sugar: 25
  • Sodium: 900mg
  • Fat: 15.7g
  • Saturated Fat: 1.9g
  • Carbohydrates: 93.5g
  • Fiber: 25g
  • Protein: 28.2g
  • Cholesterol: 0mg

Keywords: roasted cauliflower