Curried Cauliflower and Crispy Chickpea Salad
Ingredients
- 1 small head of cauliflower
- 100g spinach
- 200g chickpeas
- 1 tsp garlic granules
- 1 tsp turmeric
- 1/2 tsp ground cumin
- 2 tbsp olive oil
- Salt and pepper
Dressing
- 2 tbsp alpro unsweetened plain yoghurt
- 1 small clove of garlic
- 1-2 tsp water to loosen
- Salt and pepper
Preparation
Preheat the oven to 190°C
Drain the chickpeas and pat them dry, removing any skins that come off. Spread out in a large roasting tray, drizzle with 1 tablespoon olive oil and 1 teaspoon garlic granules, and add salt to taste. Roast for 30 minutes, shaking them around every now and then.
Cut the cauliflower into florets and put in a roasting tray, drizzle with oil, spices, salt and pepper, give a good mix and roast for 20-25 minutes.
Mix all the dressing ingredients together adding the water last.
Once everything is ready, layer up, spinach first, then cauliflower and then chickpeas. Finish off with the garlicky yoghurt dressing and serve.
