Enjoy this salad as a vegetarian main dish or with grilled chicken.
Vegetarian, Gluten-Free
Roasted Cauliflower & Chickpea Salad
Enjoy this salad as a vegetarian main dish or with grilled chicken.
Servings 6
Ingredients
Roasted Veggies
- 2 medium-size heads of cauliflower (cut into florets)
- 1 can chickpeas (rinsed and drained)
- ¼ cup extra-virgin olive oil or avocado oil
- 2 tsp smoked paprika
- 2 tsp garlic powder
- 2 tsp chipotle chili powder (optional)
- Sea salt and freshly ground pepper to taste
Salad
- 6 cups green leafy greens (kale, arugula, lettuce, and/or spinach)
- 1 large cucumber (sliced into rounds)
- 2 avocados (sliced)
- 120 grams feta cheese (crumbled)
- ¼ cup fresh basil leaves (roughly chopped)
- 1 tbsp fresh chives (finely chopped)
Dressing
- ¼ cup extra-virgin olive oil
- 2 tbsp raw honey or maple syrup
- 2 tbsp tahini
- 2 tbsp dijon mustard
- 1 tbsp apple cider vinegar
- Juice of 1 lemon
- Sea salt and freshly ground black pepper to taste
Instructions
- Preheat oven to 220C or 430F. Line a baking tray with baking paper.
- In a large bowl combine all the ingredients for the roasted veggies. Toss to coat well. Place on the lined baking tray and roast for 20-25 minutes, or until cauliflower is tender enough to pierce with a fork and you see some charred bits on the edges.
- Meanwhile, in a large salad bowl, combine all the ingredients for the salad (except for the feta cheese and avocados).
- To make the dressing, combine all ingredients in a glass jar and shake to mix well. Taste and adjust the salt and pepper.
- Top the salad with the roasted cauliflower and chickpeas, feta cheese and avocado. Drizzle the dressing on top. Serve and enjoy!
Enjoy,
Adri