Roast Cauliflower and Chickpea Salad

Name: Roast Cauliflower and Chickpea Salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 cauliflower; ½ red onion; 2 tbsp olive oil; salt and pepper to taste; ½ bunch parsley; tarator; 1 can of chickpeas; 1 tbsp olive oil; ½ tsp smoked paprika; ¼ tsp garlic powder; ⅛ cayenne; salt and pepper to taste

As the weather gets cooler, we're craving warmer foods and heartier ingredients. Cauliflower 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!

Ingredients

Salad Ingredients

1 cauliflower

½ red onion

2 tbsp olive oil

salt and pepper to taste

½ bunch parsley

tarator

Spiced Chickpeas

1 can of chickpeas

1 tbsp olive oil

½ tsp smoked paprika

¼ tsp garlic powder

⅛ cayenne

salt and pepper to taste

Directions

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.

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

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.

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.

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

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.

Roast Cauliflower and Chickpea Salad

Ingredients Directions