Roasted Cauliflower Salad with Dates and Olives
"Sweet and salty roasted cauliflower salad with crispy chickpeas, dates, olives and capers. Air fryer and oven option."
-- @Wandering_Chickpea
A Note from Feedfeed

If you're a fan of cauliflower, then you will love this easy salad! The addition of salty-briny olives, chickpeas, naturally sweetened dates, and a dash of tangy red wine vinegar dressing makes a bright and flavorful base for any of your favorite proteins-try adding shrimp, chicken, seitan, or tofu to balance it out.


Prep time 10mins
Cook time 12mins
Serves or Makes: 3


  • 1 cauliflower head, broken into florets
  • 1 (15 oz) can chickpeas, drained and rinsed
  • 3 tablespoons olive oil, divided
  • 1 1/ 2 teaspoons smoked paprika
  • Kosher salt and black pepper
  • 1 shallot, minced
  • 1/ 3 cups pitted dates, chopped
  • 1/ 4 cups Castelvetrano olives, pitted and torn
  • 2 tablespoons capers
  • 1/ 2 cups parsley, chopped
  • 3 tablespoons red wine vinegar
  • Toasted almonds for serving


  • Step 1

    Preheat an air fryer to 390° F. If using an oven, preheat to 400° F (convection) and line a sheet pan with parchment paper.

  • Step 2

    Toss the cauliflower and chickpeas with 2 tbsp olive oil, the smoked paprika and season generously with salt and pepper.

  • Step 3

    Air fry for 15-17 minutes, shaking the basket every 5 min or so, until crisp and just tender. For oven, bake for 15-20 minutes or until the cauliflower is tender and crisp on the edges.

  • Step 4

    Meanwhile, stir together the minced shallot, dates, olives, capers, parsley and red wine vinegar.

  • Step 5

    Add the roasted cauliflower/chickpeas and finish with a drizzle of the remaining olive oil and chopped toasted almonds.