Roasted Cauliflower and Chickpea Salad

A delicious salad of roasted cauliflower, crispy chickpeas, avocado, fresh cucumber, leafy greens and herbs all tossed in a delicious sweet mustard dressing.

SALAD SEASON?

Summer might only make an appearance every few days, but I am still really into my salads. The combination of roasted and fresh ingredients is especially good for this so-called summer.

MEAL PREP

This is also a great dish for meal prep which is such a time saver during busy days. And the best about this recipe is that you can just pop the roasted veg in the oven and kind of forget about them for a while.

Fresh does of course taste better in my opinion, but on your meal prep days you can already roast the cauliflower and chickpeas. Let them cool completely before storing in an airtight container in the fridge.

Wash the greens and herbs on your meal prep and store them in the fridge.

You can also make the dressing in advance. Keep in an airtight container and store in the fridge.

All you will need to do on the day is slice the avocado and the cucumber, and chop the fresh herbs assemble the salad.

YOU WILL NEED

• cauliflower

• cooked/ can chickpeas

• extra virgin olive oil

• garlic granules

• onion powder

• smoked paprika

• chilli flakes (adjust to your liking)

• sea salt and black pepper to taste

• fresh lemon

• maple syrup or honey (if using)

• Dijon mustard

• a good runny tahini

• mixed leaves, such a butter lettuce and arugula (rocket)

• an avocado

• cucumber

• fresh herbs: parsley, dill and basil

WHAT TO SERVE WITH THIS DELICIOUS SALAD

• Warm Focaccia

• Homemade flatbreads or Naan

• or as a side to Vegan Roast/ BBQ
  

eat as a main meal or serve as a wonderful side dish.

ADDITIONAL TO ADD

• Slivered, toasted almonds or pistachios

• Vegan "feta", crumbed

• Sourdough croutons or tofu croutons.

• Massaged kale
  

OTHER SALADS TO ADD TO YOUR MENU

Broccoli & Asparagus Quinoa Salad

Green Quinoa Salad

Carlin peas, Cucumber and Tomato Salad

Jennifer Aniston Salad

Healthier Caesar Salad with Tofu

ROASTED CAULIFLOWER AND CHICKPEA SALAD

A delicious salad of roasted cauliflower, chickpeas, avocado, cucumber, leafy greens and kale all tossed in a delicious dressing.

TIME 35 minutes

SERVES 2 - 3

INGREDIENTS

FOR THE ROASTED VEG

• 1 medium head cauliflower, cut into florets

• 1 can cooked chickpeas, drained

• 4 - 5 tbsp extra virgin olive oil

• 1 tsp garlic granules

• 1 tsp onion powder

• 1 tsp smoked paprika

• 1 tsp chilli flakes (adjust to your liking)

• sea salt and black pepper to taste
  

DRESSING

• 4 tbsp extra virgin olive oil

• juice 1/2 lemon

• 1 and 1/2 tbsp maple syrup or honey

• 1 tbsp Dijon mustard

• 1 tbsp tahini

• 1 tbsp apple cider vinegar

• sea salt and crashed black pepper

FOR THE SALAD

• 5 cups mixed leaves

• 1 avocado, sliced or diced

• 1 small cucumber, sliced or diced

• about 1/2 cup fresh, finely chopped herbs (mixture of parsley, dill and basil)

INSTRUCTIONS

FOR ROASTING

1. Preheat the oven to 220 C / 200C Fan.

2. Mix together the olive oil, garlic and onion granules, smoked paprika and chilli flakes.

3. In a large mixing bowl add the cauliflower florets and chickpeas. Pour the olive oil mixture over the cauliflower and chickpeas. Mix together to coat evenly.

4. Transfer onto a roasting tray and spread out evenly.

5. Roast for about 20 min, or until tender and somewhat caramelised. Stir halfway through the cooking time.

6. Remove from the oven and set aside to cool.

FOR THE DRESSING

1. Whilst the cauliflower is roasting make this dressing by whisking all together until smooth.

2. Taste and adjust seasoning as needed.

TO ASSEMBLE

1. In a large salad serving bowl add the salad leaves, chopped herbs, the roasted cauliflower and chickpeas, cucumber and half the dressing and mix.

2. Arrange the avocado slices on top of the salad and drizzle with a bit more dressing and a crushed black pepper.

3. Serve as a main or as a side.