Crunchy Chickpea and Roasted Cauliflower Salad
Ingredients
- 1/2 cauliflower head, cut into florets
- 3/4 cup canned chickpeas, drained
- 2 tablespoons avocado oil
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- a pinch of chili
- salt and pepper, to taste
- 3 cups chopped baby lettuce
- 3/4 cup cooked quinoa
- 1 large cucumber, diced
- 1 small bunch of coriander, finely chopped
Dressing
- 3/4 cup plain Greek yoghurt
- 1/2 cup fresh mint leaves, finely chopped
- 1 clove garlic, minced (optional)
- 1 tablespoon fresh lemon juice
- 1 tablespoon avocado oil
- salt and pepper, to taste
Preparation
Preheat the oven to 180C and line a baking tray with parchment paper.
Arrange cauliflower florets and chickpeas on the prepared baking tray. Drizzle with oil and sprinkle with spices. Toss well and bake for 30 minutes or until golden brown and cooked through.
In a salad bowl, combine baby lettuce, quinoa, cucumber, coriander, and the roasted chickpeas and cauliflower.
Prepare the dressing by adding all dressing ingredients into a small blender and pulsing until creamy and smooth, or mix them in a jar.
Pour the dressing over the salad, toss well, and serve immediately.
