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Roasted Cauliflower and Chickpea Salad with Cranberries served in a dark ceramic bowl with fresh thyme sprigs.

Roasted Cauliflower and Chickpea Salad with Cranberries

A vibrant Mediterranean sheet-pan salad featuring caramelized cauliflower, crispy chickpeas, savory turkey bacon, fresh rosemary, thyme, and tart dried cranberries in a sweet-savory maple olive oil glaze.
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Prep Time 15 minutes
Cook Time 45 minutes
Servings: 6
Calories: 240
Ingredients Method Notes

Ingredients
  

  • - 1 large head cauliflower cut into small florets
  • - 1 can 15 oz chickpeas, drained, rinsed, and thoroughly towel-dried
  • - 3 tbsp extra virgin olive oil
  • - 2 tbsp pure maple syrup
  • - 1 tbsp fresh rosemary finely chopped
  • - 1 tbsp fresh thyme finely chopped (plus extra sprigs for garnish)
  • - 1/2 tsp garlic powder
  • - 1 tsp sea salt
  • - 1/2 tsp freshly cracked black pepper
  • - 5 ribs celery sliced into 1/4-inch half-moons
  • - 4 slices turkey bacon or prosciutto/beef bacon, cut into 1/2-inch pieces
  • - 1/2 cup dried cranberries

Method
 

  1. Preheat your oven to 425°F (220°C).
  2. In a large mixing bowl, combine cauliflower florets, dried chickpeas, extra virgin olive oil, pure maple syrup, chopped rosemary, chopped thyme, garlic powder, salt, and black pepper. Toss until evenly coated.
  3. Spread the mixture onto a large baking sheet in a single layer. Roast for 25 minutes until edges start turning golden brown.
  4. Remove sheet pan from oven. Scatter sliced celery half-moons and turkey bacon pieces over the top. Toss gently to combine.
  5. Return pan to oven and roast for an additional 20 to 25 minutes until turkey bacon is crisp and cauliflower edges are deeply caramelized.
  6. Remove from oven and immediately fold in dried cranberries off heat so they plump from residual steam.
  7. Transfer to a serving bowl, garnish with fresh thyme sprigs, and serve warm or at room temperature.

Notes

- For extra crispiness, ensure chickpeas are completely dry before tossing with oil.
- Store leftovers in an airtight glass container in the refrigerator for up to 4 days.
- Reheat in an oven or air fryer at 350°F for 5 minutes to restore texture.