Roast Cauliflower and Chickpea Salad

 

DifficultyBeginner

This dish is a whole balanced meal on it's own. Featuring cauliflower, which is an affordable vegetable that often doesn't get a lot of praise,  this recipe pairs it with spiced chickpeas to bring some smoky flavours that go great with roasted vege.

This recipe is a simple way to feed the family without breaking the bank, and tastes great. We're sure it will become a family favourite. When in a hurry, our go-to dressing for salads and vegetables is tarator. It can be thinned out with a little water or drizzled on as is. We make sure to keep some in the fridge all year round!

Yields1 Serving
Salad Ingredients
 1 cauliflower
 ½ red onion
 2 tbsp olive oil
 salt and pepper to taste
 ½ bunch parsley
Spiced Chickpeas
 1 can of chickpeas
 1 tbsp olive oil
 ½ tsp smoked paprika
 ¼ tsp garlic powder
  cayenne
 salt and pepper to taste
Prep Time10 minsCook Time20 minsTotal Time32 mins
1

Preheat the oven to 180 degrees celsius. Chop the cauliflower into small florets and place them on a large baking sheet. Slice the red onion and place them on the baking sheet.

2

Drizzle with olive oil and season with salt and pepper. Toss the cauliflower and onions until fully coated in the mix.

3

Roast cauliflower and onions for twenty minutes. Toss, and return to the oven for another 10-15 minutes, or until the cauliflower is tender and browned on the edges. Let the cauliflower cool slightly.

4

Drain and rinse the can of chickpeas. Place in a medium frying pan on medium heat with a little oil, the smoked paprika, cayenne, and salt and pepper. Cook for five minutes or until they become slightly crispy.

5

Pull the parsley leaves from their stems and roughly chop the leaves into small pieces. You should have about 1.5 cups once chopped.

6

Combine the roasted cauliflower and onions in a bowl with the spiced chickpeas and chopped parsley. Place tarator in a bowl and slowly add water until it reaches your desired consistency. Drizzle over the salad and toss to combine. Serve warm or cold.

Ingredients

Salad Ingredients
 1 cauliflower
 ½ red onion
 2 tbsp olive oil
 salt and pepper to taste
 ½ bunch parsley
Spiced Chickpeas
 1 can of chickpeas
 1 tbsp olive oil
 ½ tsp smoked paprika
 ¼ tsp garlic powder
  cayenne
 salt and pepper to taste

Directions

1

Preheat the oven to 180 degrees celsius. Chop the cauliflower into small florets and place them on a large baking sheet. Slice the red onion and place them on the baking sheet.

2

Drizzle with olive oil and season with salt and pepper. Toss the cauliflower and onions until fully coated in the mix.

3

Roast cauliflower and onions for twenty minutes. Toss, and return to the oven for another 10-15 minutes, or until the cauliflower is tender and browned on the edges. Let the cauliflower cool slightly.

4

Drain and rinse the can of chickpeas. Place in a medium frying pan on medium heat with a little oil, the smoked paprika, cayenne, and salt and pepper. Cook for five minutes or until they become slightly crispy.

5

Pull the parsley leaves from their stems and roughly chop the leaves into small pieces. You should have about 1.5 cups once chopped.

6

Combine the roasted cauliflower and onions in a bowl with the spiced chickpeas and chopped parsley. Place tarator in a bowl and slowly add water until it reaches your desired consistency. Drizzle over the salad and toss to combine. Serve warm or cold.

Notes

Roast Cauliflower and Chickpea Salad