Go Back
Print Recipe

spiced chickpea and roasted cauliflower salad with herbs

This is a fragrant, flavorful and healthy salad that is easily packed for a to go lunch and will keep for a few days in the fridge. Don't be put off by the long list of ingredients, they are easily combined.
Author: Mary G.

Ingredients

  • 1/2 large or one small cauliflower washed and broken into florets
  • 1 teaspoon avocado oil or other oil with a high smoke point
  • 1/2 teaspoon paprika
  • 1/4 teaspoon salt
  • 2 1/2 cups cooked chickpeas*

Dressing

  • 4 tablespoons olive oil
  • 1 teaspoon white miso
  • 1 small garlic clove crushed
  • 3 teaspoons of lemon juice
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon cumin
  • 1 teaspoon sugar
  • 1 teaspoon of dried mustard powder
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon paprika
  • black pepper to taste
  • 2 tablespoons fresh mint chopped
  • 2 tablespoons fresh cilantro chopped
  • 2 tablespoons fresh parsley chopped

Instructions

  • Preheat oven to 375F.
  • Mix cauliflower, oil, paprika and salt on a large baking tray and roast for around 30 minutes, turning occasionally, until slightly charred. For the dressing, combine all the remaining ingredients, excluding the chickpeas. Add chickpeas and cauliflower(cooled) to the dressing.

Notes

*I like to make a large batch of chickpeas from dried, and freeze in individual bags for recipes, they have a much better flavor than canned. Just make sure to soak them overnight before simmering.