Roasted Cauliflower and Chickpea Salad
This roasted cauliflower and chickpea salad is hearty, fresh, and full of flavour. Warm spiced vegetables are paired with crisp cucumber, juicy tomato, creamy avocado, and a simple lemon dressing. Naturally vegan and gluten-free, it works perfectly as a light main or a satisfying side.
Ingredients
Roasted vegetables
- 1 head cauliflower cut into florets
- 1 can chickpeas rinsed and drained
- 2 tbsp olive oil
- 1 tsp paprika
- ½ tsp turmeric
- ½ tsp salt
Salad
- 1 tomato chopped
- 1 cucumber chopped
- 1 avocado chopped
- ⅓ cup fresh parsley chopped
- 2 tbsp sesame seeds
Dressing
- 1 tbsp olive oil
- Juice of ½ lemon
- ¼ tsp salt
- ¼ tsp black pepper
Instructions
- Preheat the oven to 200°C (400°F).
- Add the cauliflower and chickpeas to a baking tray. Drizzle with olive oil, sprinkle over paprika, turmeric, and salt, and toss to coat.
- Roast for 35–40 minutes, stirring halfway, until golden and tender.
- Transfer the roasted cauliflower and chickpeas to a large salad bowl and allow to cool slightly.
- Add the tomato, cucumber, avocado, parsley, and sesame seeds.
- Whisk together the dressing ingredients and pour over the salad.
- Toss gently and serve.