Roasted cauliflower, spinach and feta salad with crispy chickpeas

Happy Sunday everyone – I hope you guys all had a great weekend! Winter may be incoming in Vancouver, and despite being called the no-fun city, there is plenty to do here! I spent my week at a chowder competition, at an evening comedy show, catching up over dim sum with my girlfriends, whiskey-tasting as part of the Hopscotch festival, and seeing the pretty Christmas lights at the St Paul’s Hospital!

Anyway, this is one of my favourite salads that I make on a regular basis for both dinner and lunch. It makes for a filling main meal without being heavy and seems to impress people when brought to a potluck (pro-tip for upcoming holiday potluck parties)! In winter, I like adding roasted veggies to my salads since the thought of eating cold, raw, vegetables isn’t so appealing to me when it’s already cold, windy, dark, and drizzly outside. The cooked ingredients definitely adds a layer of comfort.


  • Cauliflower (or broccoli or both!)
  • Spinach
  • Feta cheese
  • Chili flakes
  • Can of chickpeas
  • Olive oil
  • Leon juice


  1. Preheat the oven to 450F.
  2. Chop up the cauliflower into florets, arrange on a baking tray, and drizzle with olive oil, salt, and pepper. Bake once oven reaches temperature for about 12min.
  3. While your cauliflower is cooking, prep the chickpeas. You’ll want to drain the can, and dry the chickpeas as much as possible on paper towels. After the cauliflower is done, bake the chickpeas with olive oil and salt. This will take about 30min but in the last 5min, you’re going to want to watch these like a hawk. They go from being almost done to burnt faster than avocados go from being unripe to a brown mushy mess, i.e. in a blink of an eye.
  4. Toss your spinach, feta, roasted cauliflower, and chili flakes with a drizzle of olive oil and a squeeze of lemon juice. Add roasted chickpeas on top, or store separately to add to the salad later on so they don’t become lose their crunch.

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