Roasted Cauliflower & Chickpea Salad
Hearty, nourishing and jam packed with flavour! The combination of roasted cauliflower, spiced chickpeas, creamy avocado and a tangy dressing is my favourite. Pair it with rice, your favourite protein, or have it on its own as a vegetarian meal. You can enjoy this salad slightly warm from the oven, or chilled after storing in the refrigerator.
1 medium head of cauliflower, cut into small florets
1 x 400 gram can of chickpeas, rinsed & drained
1/2 red onion, finely sliced
1 avocado, pip removed and sliced
2 cups baby spinach
1/2 cup coriander, roughly chopped
1/2 teaspoon ground cumin
1/2 teapsoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
3 tablespoons olive oil
Salt + pepper
2 tablespoons olive oil
2 tablespoons tamari (can use soy sauce)
2 tablespoons white wine vinegar
Preheat the oven to 180 degrees on fan bake. Line a large baking dish with non stick paper and cover with the cauliflower and chickpeas (try and keep them on separate sides of the dish).
In a small bowl, mix the ground cumin, garlic powder, paprika, cayenne pepper, olive oil and salt + pepper. Drizzle this over the cauliflower and chickpeas and place baking dish in the oven. Roast for 30 minutes or until the cauliflower turns slightly charred around the edges.
While this is roasting, prepare the dressing by mixing the olive oil, tamari and white wine vinegar. Set aside.
Once the cauliflower and chickpeas have finished roasting, place them into a large bowl. Add the red onion, avocado, spinach and coriander and mix well. Pour the dressing over the salad and serve.