Roasted Cauliflower and Chickpea Salad
Roasted Cauliflower and chickpeas, drizzled with yoghurt tahini sauce and topped with nuts and pomegranate.
Ingredients
- ½ Head Cauliflower ( cut in florets)
- 2 cup Canned or boiled chickpeas
- ½ tsp Salt
- 1 tsp Paprika
- ¼ tsp Turmeric
- 1 tsp Cumin Powder
- ⅙ tsp Black Pepper
- 1 tbsp Olive Oil
- Handful salad greens See Notes
- Almonds and Cashews See Notes
- Pomegranate
Dressing
- ¼ cup Yoghurt
- 1 tbsp Tahini Paste
- ¼ tsp Salt
- 1 tsp Chilli Sauce
- 1 tbsp Lemon Juice
Instructions
- Preheat oven to 200°C
- In a bowl add cauliflower and chickpeas along with spices and olive oil. Toss them. Spread them on a lined baking tray. Put it in the oven for 20 minutes just untill colour starts to appear on the edges of cauliflower.
- In the meanwhile prepare dressing by mixing all the ingredients. Add a little water to adjust the consistency if required
- Put salad greens in a serving platter, add cauliflower and chickpeas, chopped nuts and drizzle with dressing. Lightly toss it to coat the dressing evenly. Garnish with pomegranate seeds.
- Serve warm or at room temperature.
Notes
- You can add any nuts of your choice this includes walnuts, pecans etc. Toasted unsalted nuts work the best but you can also use raw unroasted nuts.
- I used mixed salad leaves including rocket, baby spinach, rocket, arugula etc. Any dark green leafy salad would work. Kale is also another good option to use.