Whoever said salads are boring obviously never tried this roasted cauliflower and chickpea salad! Roasted cauliflower, crispy chickpeas, pearl couscous, combined with an incredible creamy tahini dressing…this really is the ultimate vegetarian side dish for any occasion!
Ingredients needed:
ROASTED CAULIFLOWER
- cauliflower
- olive oil
- garlic powder
- onion powder
- moroccan seasoning
- salt/pepper
ROASTED CHICKPEAS
- chickpeas
- garlic powder
- onion powder
- moroccan seasoning
- salt/pepper
CREAMY TAHINI DRESSING
- tahini
- dijon mustard
- honey
- minced garlic
- lemon juice
- salt/pepper
- water
SALAD
- rocket
- coriander, diced finely
COUSCOUS
- pearl couscous
- vegetable stock
How to make roasted cauliflower and chickpea salad:
- ROAST CAULIFLOWER: Preheat oven to 180°c (fan forced) and line two baking trays. Cut your cauliflower into florets and add to the baking tray. Drizzle with olive oil and season. Bake for 40 minutes or until cooked.
- ROAST CHICKPEAS: In a bowl add the chickpeas and seasonings. Mix and place on a baking tray. Bake for 30 minutes, mixing halfway.
- COOK COUSCOUS: Cook your couscous in vegetable stock as per directions
- MAKE DRESSING: In a bowl add all the ingredients for the dressing and combine. Add enough water to get to your desired consistency.
- ASSEMBLE THE SALAD: In a large serving bowl add the rocket, couscous, roasted cauliflower, roasted chickpeas, coriander and the dressing. Mix and serve.
- Enjoy!
Other recipes to try:
Roasted cauliflower and chickpea salad
Roasted cauliflower, crispy chickpeas, pearl couscous, combined with an incredible creamy tahini dressing…this really is the ultimate vegetarian side dish for any occasion!
Ingredients
Roasted cauliflower
- 1/2 a head of cauliflower
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp moroccan seasoning
- salt/pepper
Roasted chickpeas
- 450g (1 can) chickpeas rinsed and drained
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp moroccan seasoning
- salt/pepper
Honey mustard tahini dressing
- 1/4 cup tahini
- 2 tbsp dijon mustard
- 1 tbsp honey
- 1/2 tbsp minced garlic
- juice of half a lemon
- salt/pepper to taste
- 2-3 tbsp water
Salad
- 1 large handful of rocket
- coriander diced finely
Couscous
- 1 cup pearl couscous
- 2 cups vegetable stock
Instructions
- Preheat oven to 180°c (fan forced) and line two baking trays. Cut your cauliflower into florets and add to the baking tray. Drizzle with olive oil and season. Bake for 40 minutes or until cooked.
- In a bowl add the chickpeas and seasonings. Mix and place on a baking tray. Bake for 30 minutes, mixing halfway.
- Cook your couscous in vegetable stock as per directions
- In a bowl add all the ingredients for the dressing and combine. Add enough water to get to your desired consistency.
- In a large serving bowl add the rocket, couscous, roasted cauliflower, roasted chickpeas, coriander and the dressing. Mix and serve.Enjoy!
