Roasted Cauliflower, Chickpea and Spinach Salad
A delightful, colourful salad with a variety of delicious flavours. This roasted cauliflower, chickpeas and rocket salad is vegan and a great recipe for all occasions.
Ingredients
Ingredients
- 1medium head of cauliflower
- 2 tbspolive oil
- 1can of chickpeas (400 g)
- 0.5 tspground cumin
- 0.5 tspgarlic powder
- 0.5 tspsmoked paprika
- 0.25 tsponion powder
- 1 pinchcayenne pepper
- salt and black pepper
Salad Ingredients
- 4 large handfulsarugula
- 1ripe avocado
- 1/2small red onion
- 0.3 cupstoasted pine nuts
Optional
- extra lemon slices/wedges for serving
Steps
STEP 1
Heat steam microwave oven to 200°C. Prepare the baking sheet with foil.
STEP 2
Spread the cauliflower out on the baked sheet and drizzle with 1bsp of olive oil. Toss to combine until the cauliflower is evenly coated.
STEP 3
Spread the cauliflower out evenly on the baking sheet, and set aside.
STEP 4
In a separate small bowl, toss together the chickpeas, cumin, garlic powder, smoked paprika, onion powder, cayenne, and remaining 1 tbsp of oil until evenly combined.
STEP 5
Sprinkle the chickpea mixture on top of the cauliflower, and given the pan a good shake so that everything forms one single layer.
STEP 6
Season evenly with a few generous pinches of salt and pepper.
STEP 7
Bake for 20-25mins in the middle shelf position on 200°C + STEAM 1. Transfer the pan to a cooling rack until ready to use.
STEP 8
Combine the salad ingredients with the cauliflower and chickpea mixture. Serve with lemon hummus.
Enjoy
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