Canada / English
  • Home
  • Recipes
  • Roasted Cauliflower, Chickpea and Spinach Salad

Roasted Cauliflower, Chickpea and Spinach Salad

  • 45 mins
  • Easy
  • VegetarianGluten-freeVegan
  • Microwave

Ingredients

  • Salad Ingredients

  • optional

Directions

A delightful, colourful salad with a variety of delicious flavours. This roasted cauliflower, chickpeas and rocket salad is vegan and a great recipe for all occasions.

Share

Steps

1

Heat steam microwave oven to 200°C. Prepare the baking sheet with foil.

2

Spread the cauliflower out on the baked sheet and drizzle with 1bsp of olive oil. Toss to combine until the cauliflower is evenly coated.

3

Spread the cauliflower out evenly on the baking sheet, and set aside.

4

In a separate small bowl, toss together the chickpeas, cumin, garlic powder, smoked paprika, onion powder, cayenne, and remaining 1 tbsp of oil until evenly combined.

5

Sprinkle the chickpea mixture on top of the cauliflower, and given the pan a good shake so that everything forms one single layer.

6

Season evenly with a few generous pinches of salt and pepper.

7

Bake for 20-25mins in the middle shelf position on 200°C + STEAM 1. Transfer the pan to a cooling rack until ready to use.

8

Combine the salad ingredients with the cauliflower and chickpea mixture. Serve with lemon hummus.

Enjoy

Roasted Cauliflower, Chickpea and Spinach Salad

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
1 medium head of cauliflower
2 tbsp olive oil
1 can of chickpeas 400 g
0.5 tsp ground cumin
0.5 tsp garlic powder
0.5 tsp smoked paprika
0.25 tsp onion powder
1 pinch cayenne pepper
salt and black pepper
Salad Ingredients
4 large handfuls arugula
1 ripe avocado
1/2 small red onion
0.3 cups toasted pine nuts
optional
extra lemon slices/wedges for serving
Back to top