Roasted Cauliflower & Chickpea Salad With Avocado Dressing

Serves 2
Total Time
50 Minutes
400g of cauliflower, chopped
1 x drained can of chickpeas
Good slug of olive oil - approx 30ml
1 tbsp of turmeric
1 tbsp of cumin
2 tsp of paprika
Sea salt and pepper
4 radishes, sliced
Handful of rocket
6 mint leaves, sliced
Sprinkle of Nigella seeds
1/2 avocado, sliced
For the dressing
1/2 avocado
Juice of 1/2 lime
2 tbsp of olive oil
1/3 cup of mayonnaise
1 tbsp of apple cider vinegar
1 clove garlic, crushed
1 tsp of honey
Salt and pepper
Step 1

Preheat the oven to 220c.

Step 2

Chop the cauliflower into florets and place in a baking tray. Drain the chickpeas and place them in a separate tray. Divide the spices between the two trays. Sprinkle generously with salt and a good glut of olive oil goes in too.

Step 3

These both go into the hot oven for 20-25 mins until lovely and golden. Give them a shake half way through.

Step 4

While they are cooking you can get on with the dressing. Place all the ingredients for the dressing into a blender and whizz until smooth.

Step 5

Once the cauliflower and chickpeas are cooked, you can assemble the salad. Drizzle over a little of the dressing - you don’t want to drown it. Sprinkle over the rocket, radishes and sliced avocado. Finish the Nigella seeds.

Step 6

Enjoy! This makes a lovely packed lunch and is easy to double the recipe so you can have it for supper and then have enough to take to work the next day.

Recipe courtesy of Margie Nomura 

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