Ingredients
Scale
Crispy cauliflower & chickpeas:
- 1 small cauliflower in florets
- 1 x 400g tin chickpeas
- 2 tspn cayenne pepper
- 2 tspn smoked paprika
- 2 tspn garlic powder / granules
- 1 tspn salt
- 3 tbsp olive oil
Rest of salad:
- 5 cups rocket
- 2 cucumbers (finely sliced)
- ¼ bunch parsley (leaves roughly chopped and stems thinly sliced)
- 6 chive stems (thinly sliced)
- 2 avocados halved
- 50 g goat cheese
Dressing:
- ¼ cup olive oil
- 2 tbsp honey
- 1 tbsp Dijon mustard
- 2 tbsp hulled tahini
- 2 tbsp apple cider vinegar
- 2 tbsp lemon juice
- 1.2 tspn salt
Instructions
- Turn your oven on to 190 and gather a large baking tray.
- Chop the cauliflower into florets and pop it on a baking tray with your drained tin of chickpeas. Toss in the herbs and olive oil. Then, it was placed into the oven for 25 minutes at 190 degrees.
- Meanwhile, make up the dressing by popping everything into a jar and giving it a good shake.
- When the cauliflower is 5 minutes from being done, you can make up the rest of the salad, or you could always let your cauliflower cool before popping it on top and serving the salad cold. I spoon the avocado on top right before serving, but you could always chop it thin and stir it through.
- Dress the salad right before serving and gobble up any leftover dressing for days to come.
Notes
If you didn’t use all the dressing, gobble it on shredded iceberg lettuce as leftovers. It’s PERFECT like this, and my 3 young kids, favourite way to eat it.
Often, I’ll bake the cauliflower and chickpeas the day before, then make it up fresh on the day. That way, it’s got lots of yummy texture.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
