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roasted cauliflower and chickpea salad, salad, salad recipe, honey mustards dressing recipe, easy recipe, soda dish, vegetarian soda dish, vegetarian recipe

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!
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Prep Time:15 minutes
Cook Time:40 minutes
Course: Side Dish, Dinner, Lunch
Keyword: salad, easy recipe, salad recipe, side dish, vegetarian
Servings: 5
Author: kizactivelife

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!