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Roasted Cauliflower, Chickpea and Spinach Salad

Name: Roasted Cauliflower, Chickpea and Spinach Salad
Total time: 45 min
Yield: 1 servings
Ingredients: 1 medium head of cauliflower; 2 tbsp olive oil; 1 can of chickpeas (400 g); 0.5 tsp ground cumin; 0.5 tsp garlic powder; 0.5 tsp smoked paprika; 0.25 tsp onion powder; 1 pinch cayenne pepper; salt and black pepper; 4 large handfuls arugula; 1 ripe avocado; 1 /2 small red onion; 0.3 cups toasted pine nuts; extra lemon slices/wedges for serving

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.

45 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.