In a large bowl, add the chickpeas, cauliflower florets, lemon wedges, and garlic cloves. In a small bowl, whisk together the olive oil, honey, salt, and crushed red pepper. Drizzle this dressing over the chickpeas and cauliflower, then toss to coat. Spread the mixture evenly over the baking sheet and roast for 15 minutes. Broil for a few minutes more to brown. Remove from the oven and let cool slightly.
Press the roasted lemon slices to release their juice over the chickpea and cauliflower salad (discard the wedges.) Press the roasted garlic cloves to release their tender flesh (discard the peels.) Sprinkle the salad with lemon zest, sesame seeds, and fresh thyme or oregano. Toss to distribute the flavorings. Add the arugula or baby spinach and toss just to combine.
Serve the chickpea and cauliflower salad with hummus and mini pita breads.
MAKE-AHEAD TIP: You can prepare the salad, omitting the addition of arugula or baby spinach at the end. Store the salad in an airtight container and refrigerate for up to 3 days. You can serve the salad cold or reheat it for a few seconds in the microwave or a few minutes in a 300°F (150°C) oven. Toss with the arugula or baby spinach right before serving, if desired.
ADDITIONAL SERVING IDEAS: Stuff this salad in a pita to turn it into a picnic-friendly sandwich! You can also serve it over hummus-slathered mini pita breads, mini naan breads, or croutons as happy hour bites.
Recipe adapted from the cookbook Simply Citrus, by Marie Asselin.
Did you make this?
Tell me how you liked it! Leave a comment or take a picture and tag it with @foodnouveau on Instagram.