5 from 9 votes
Mexican Roasted Cauliflower & Chickpea Salad with Shredded Brussels Sprouts
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins

This Mexican Roasted Cauliflower & Chickpea Salad is hearty, yet healthy and jam packed with flavor. Loaded with shredded brussels sprouts, nutty quinoa, cumin kissed cauliflower, crispy chickpeas and a creamy avocado dressing, this is proof that satisfying salads do exist! 

Course: Salad, Side Dish
Cuisine: American, Mexican
Servings: 6
Calories: 240 kcal
  • 1 small Head of Cauliflower – trimmed and cut into florets
  • 1 (15 ounce) can Chickpeas – drained and rinsed
  • ¼ Cup +1 TBS Olive Oil , divided
  • 2 tsp Cumin
  • 1 tsp Chili Powder
  • ½ tsp each: Garlic Powder & Ground Coriander
  • Sea Salt and Ground Black Pepper
  • 1 Pound Brussels Sprouts – Shredded (about 4 cups)
  • 1 ½ Cups Cooked Red Quinoa *
  • Dressing:
  • 1 Avocado – halved
  • ½ Cup Fage Greek Yogurt *
  • 2 TBS Cilantro , packed - plus more for salad
  • 1 TBS Lime Juice
  • Optional Toppings: Thinly Sliced Scallions, Cilantro, Toasted Pumpkin Seeds, Queso Fresco or Feta, Sliced Jalapeno, Cherry Tomatoes, Lime Wedges
  1. Preheat oven to 425 degrees F. Line 2 large baking sheets with aluminum foil for easy clean up.
  2. Add the cauliflower and chickpeas to the baking sheets and drizzle with 3 tablespoons of the oil. Sprinkle with cumin, chili powder, garlic powder, 1 teaspoon sea salt, and ½ teaspoon pepper. Toss to combine. Roast in the oven for 20-25 minutes or until golden brown, tossing the veggies and beans, and rotating the pans from top to bottom, halfway through.
  3. Meanwhile, make the dressing: In the bowl of a food processor add, one avocado half, yogurt, cilantro, lime juice, and a few pinches of salt and pepper. Process until creamy. With the processor running, slowly stream in 1 tablespoon of oil and process until smooth.* Taste and adjust for seasoning. Set aside until ready to use.
  4. To assemble the salad: In a large bowl toss the brussels sprouts with 1 tablespoon of oil, and season generously with salt and pepper. Thinly slice the remaining half of avocado.
  5. To serve: Transfer the brussels sprouts to serving plates or a platter and top with quinoa, roasted cauliflower, chickpeas, sliced avocado and garnish with desired toppings. Drizzle with the dressing and serve. Enjoy!
Recipe Notes

1. Make sure you cook the cauliflower and chickpeas on TWO sheet pans. Overcrowding everything on one pan with cause the cauliflower and chickpeas to steam, and prevent them from getting crispy. To ensure even cooking, make sure you toss the florets and the chickpeas, AND rotate the pans (from top to bottom shelf) halfway through cooking.

2. I used red quinoa in my salad because I like the color, but you can use white or black if you prefer.

3. If raw shredded brussels sprouts scare you, you can add them to the sheet pans and roast them in the oven along with the cauliflower and chickpeas.

4. I always keep a few cups of cooked quinoa in my fridge, because it is great to have on hand. However, if you are cooking quinoa just for this recipe, ½ cup UNCOOKED quinoa = 1 ½ cups COOKED quinoa.

5. The dressing calls for Fage, which is just strained Greek Yogurt. I used non-fat Fage, but you can use low-fat or full fat, and you can use whatever brand of strained yogurt you would like. Or, you can strain the Greek yogurt yourself. To do so, simply suspend a fine wire mesh strainer over a bowl and line the strainer with cheesecloth. Dump the yogurt on top of the cheesecloth and cover with plastic wrap. Transfer the bowl to the refrigerator and allow the yogurt to strain for at least 1 hour, or up to overnight for best results.

6. I used extra virgin olive oil in the dressing, because it gives it a richer taste, but you can substitute water if you would like. If you prefer a thinner dressing, simply stream in more oil (or water), one tablespoon at a time, until desired consistency is achieved.

7. The dressing can be made 2 days in advance and stored, covered in the refrigerator.

Nutrition Facts
Mexican Roasted Cauliflower & Chickpea Salad with Shredded Brussels Sprouts
Amount Per Serving
Calories 240 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 2g13%
Cholesterol 1mg0%
Sodium 39mg2%
Potassium 555mg16%
Carbohydrates 21g7%
Fiber 6g25%
Sugar 3g3%
Protein 7g14%
Vitamin A 745IU15%
Vitamin C 68.4mg83%
Calcium 72mg7%
Iron 2.5mg14%
* Percent Daily Values are based on a 2000 calorie diet.