Roasted Cauliflower & Chickpea Salad
Total Time
40 minutes
Prep Time
0 seconds
Cook Time
40 minutes
Rating
0 out of 5 stars
(0)
Ingredients
2 servings
- 1 cauliflower
- 240g canned chickpeas
- 1-2 avocados
- 2 large handfuls of rocket
- handful of coriander
- 2 teaspoons ground cumin
- tablespoon olive oil
- pinch of sea salt
- pinch of sea salt & black pepper
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Preparation
Step 1
Preheat the oven to 200C (400F), fan setting.
Step 2
Place the cauliflower florets onto a large baking tray and drizzle with olive oil, a pinch of salt and the ground cumin.
Step 3
Roast for 25 minutes, before adding the chickpeas and cooking the two together for a further 10 minutes until the cauliflower is charred on the outside and soft on the inside.
Step 4
Once cooked, remove from the oven and leave to cool.
Step 5
Once cool, mix the roasted cauliflower and chickpeas with the avocado chunks and rocket.
Step 6
Drizzle with olive oil, a sprinkle of fresh coriander and a pinch of pepper.
Step 7
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