This Romanesco & Chickpea Salad is a vibrant celebration of textures and flavors that will brighten any meal. The crisp, fractal-like Romanesco pairs perfectly with creamy chickpeas, creating a satisfying bite every time. A zesty lemon dressing ties it all together, adding a refreshing tang that dances on your palate. Ready in just [insert cooking time], it’s a quick yet impressive dish that’s as nourishing as it is delicious.

Packed with wholesome ingredients, this salad is a feast for the senses and a boost for your well-being. The nutty undertones of roasted Romanesco mingle with the earthy chickpeas, while fresh herbs add a fragrant finish. Whether as a light lunch or a hearty side, it’s a dish that’s sure to leave you feeling energized and inspired. Simple, fresh, and utterly delightful—this salad is a must-try for anyone who loves bold, wholesome flavors.

Fresh & Flavorful Ingredients

Romanesco: A few cups of florets (can substitute with broccoli or cauliflower)
Chickpeas: ½ cup (canned or cooked from dry)
Avocado: ½, sliced (add a squeeze of lemon juice to prevent browning)
Capers: 2 tablespoons (rinsed if salty)
Scallions: 2 tablespoons, chopped (green onions work too)
Dill: A few tablespoons, chopped (fresh parsley or cilantro as alternatives)
Lemon zest: From 1 lemon (use a microplane for fine zest)
Optional: Soft-boiled or poached eggs, slices of smoked salmon
Lemon-Dijon Dressing:
- 1 tablespoon olive oil
- 2 tablespoons lemon juice
- ½ tablespoon sherry or white wine vinegar
- ½ teaspoon Dijon mustard
- 1 garlic clove, smashed (remove before using)
- Salt and pepper to taste

Step-by-Step Instructions

Prepare the dressing: Whisk together olive oil, lemon juice, vinegar, Dijon mustard, smashed garlic, salt, and pepper. Set aside and remove the garlic clove before using.
Season the chickpeas: Place chickpeas in a bowl, toss with a bit of the dressing, and add an extra pinch of salt. Set aside.
Blanch the romanesco: Bring a medium pot of salted water to a boil. Add romanesco florets and blanch for 1 minute. Immediately transfer to a bowl of ice water to stop cooking. Drain and let dry on a towel. Sprinkle with a little salt.
Cook the eggs (optional): Fill the pot with fresh water and heat to a gentle simmer (just below boiling). Carefully drop in the egg(s) and cook for 7-8 minutes for soft-boiled. Remove and chill in ice water. Once cool, slice off a bit of the shell from the bottom and use a spoon to carefully loosen and remove the shell.
Assemble the salad: In a large bowl, toss romanesco, chickpeas, capers, scallions, and dill with the dressing. Plate the salad.
Add toppings: Arrange avocado slices, smoked salmon (if using), and soft-boiled eggs on top. Finish with a handful of sprouts and a sprinkle of lemon zest.
Final touch: Taste and adjust seasonings with salt, pepper, or extra lemon juice as needed. Serve immediately and enjoy!

Perfect Pairings: Serving Suggestions

This Romanesco & Chickpea Salad is a versatile dish that shines as a light lunch or a vibrant side. For a heartier meal, pair it with a slice of crusty sourdough bread or a warm grain like quinoa or farro. If you’re hosting, consider serving it alongside grilled chicken or roasted salmon for a complete, balanced spread. Don’t forget a glass of crisp white wine or sparkling water with a twist of lemon to complement the zesty flavors!

Quick Swaps: Recipe Variations

Feel free to customize this salad to suit your taste or pantry staples. Swap romanesco for broccoli or cauliflower if needed, or use canned white beans instead of chickpeas. For a vegan version, skip the eggs and smoked salmon, and add marinated tofu or roasted nuts for protein. If you’re not a fan of capers, try chopped green olives for a similar briny kick. The possibilities are endless!

Time-Saving Tips for Busy Cooks

To streamline this recipe, prep the dressing and chop the veggies ahead of time. Use pre-cooked chickpeas or canned ones (just rinse and drain well). For the eggs, consider boiling a batch in advance and storing them in the fridge for up to two days. If you’re short on time, skip the soft-boiled eggs and top the salad with a fried egg instead—it’s just as delicious and takes only minutes to cook!

Storage & Reheating: Keep It Fresh

This salad is best enjoyed fresh, but you can store leftovers in an airtight container in the fridge for up to one day. Keep the avocado, smoked salmon, and eggs separate to maintain their texture. If the salad seems dry after chilling, drizzle a little extra lemon juice or olive oil before serving. Note that the romanesco may soften slightly, but it’ll still taste great!