Roasted to perfection in an easy spice blend and then tossed with a zesty lemon salad, this Roasted Cauliflower Salad with chickpeas ticks all the boxes.
Preheat your oven to 190°C/170°C(fan)/375°F/Gas 5.
Put 0.5 head Cauliflower and 120 g Chickpeas (drained) into a large bowl with 1 tablespoon Olive oil, 1 pinch Sea salt and black pepper, 0.5 teaspoon Paprika, 0.5 teaspoon Cumin and 0.5 teaspoon Dried parsley and toss so it is coated. Spread evenly onto a baking tray.
Put into the oven for 20 minutes.
In a large bowl, add 100 g Butterhead lettuce, 50 g Rocket (arugula), 0.5 Avocado, 0.5 Red onion, 1 tablespoon Olive oil, 1 pinch Sea salt and black pepper, juice of1 Lemon and 2 tablespoon Sumac and mix well.
Divide the lettuce mixture into two bowls and then top with roasted cauliflower and chickpeas.
Notes
This salad is vegan, but if you aren't vegan then some crumbled feta on top is a good addition.
You can use any seasoning you like on the cauliflower and chickpeas. A curry powder blend is a nice alternative.
Not a fan of cauliflower or chickpeas? You can swap the cauliflower for broccoli and the chickpeas for another bean (but it won't get as crispy).
Make the dressing creamy by adding a tablespoon of tahini to it. Or, you could add a spoonful of homemade hummus before serving.