Garlic-Roasted Cauliflower and Chickpea Salad with Cumin and Lemon

Roasting cauliflower and chickpeas together with plenty of minced garlic, common in immune-supportive cooking, turns them golden and slightly crisp at the edges — a satisfying base for a Middle Eastern-style grain-free salad.

Once out of the oven, everything gets tossed while still warm with fresh parsley, red onion, and a sharp cumin-lemon dressing, giving the whole bowl a genuine hit of vitamin C. Chickpeas keep the salad filling with real plant protein and fiber.

It's a flexible dish: eat it warm right off the sheet pan, or let it cool and pack it for lunch the next day, since the flavors only deepen as it sits.