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Roasted Cauliflower And Chickpea Salad With The Avocado Dressing That Goes With Everything
I can’t stop making this salad at the moment. It ticks all the boxes, it’s hearty and satisfying but also tastes light and fresh which is quite a tricky feat to achieve. Also this dressing is a really good one to have in your repertoire - it’s seriously quick and easy to make and you can smother it on pretty much anything and it tastes delicious.
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.
Ingredients
- 400 g cauliflower, chopped
- 1 x drained can of chickpeas
- good slug of olive oil - approx 30ml
- Salt and pepper
- 1 tbsp turmeric
- 1 tbsp cumin
- 2 tsp paprika
- Sea salt and pepper
- 4 radishes, sliced
- handful of arugula (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 olive oil
- 1 tbsp Apple cider vinegar
- 1/3 cup mayonnaise
- 1 clove garlic, crushed
- 1 tsp honey
- salt and pepper
Instructions
- Preheat the oven to 220c
- 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.
- These both go into the hot oven for 20-25 mins until lovely and golden. Give them a shake half way through.
- 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.
- 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.
- Enjoy!
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Recipe Reel Here
