Roasted Cauliflower, Chickpea and Spinach Salad

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.

Roasted Cauliflower, Chickpea and Spinach Salad
Cooking Time45 minutesDifficulty:Easy

Ingredients

Servings:1

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

Roasted Cauliflower, Chickpea and Spinach Salad

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