Roasted cauliflower and chickpea salad

    5 mins

    A healthy and easy vegetarian salad made from leftovers!

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    Serves: 2 

    • 400g can chickpeas, drained and rinsed
    • 1 ripe tomato, sliced into 8 wedges
    • handful of flat leaf parsley, finely chopped
    • 1 lemon, zested and juiced
    • pinch of sumac*
    • 2 tablespoons (30ml) of olive oil + extra for roasting
    • half a small cauliflower (about 2 cups florets)
    • wholemeal pita bread, to serve
    • hummous, to serve

    Prep:5min  ›  Ready in:5min 

    1. Preheat the oven to 200 dgrees C.
    2. Gently mix the chickpeas, tomato, parsley, lemon zest and juice, sumac and olive oil in a large bowl. Set aside to marinate.
    3. Place the cauliflower on a large roasting tray, drizzle with olive oil and season to taste. Bake for 20 - 25 minutes until tender and brown and crispy around the edges.
    4. Slice the pita bread into wedges or strips and place on a separate tray in the oven for the last 5 minutes of cauliflower cooking time.
    5. Add the cauliflower to the chickpea mixture and toss gently to combine.
    6. To serve, arrange the salad, pita and hummous on plates as shown above.
    7. *Sumac is Mediterranean spice made of dried berries and has a tangy lemon flavour.

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