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.

  • Yield: Serves 2



400g 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 rocket

6 mint leaves, sliced

sprinkle of Nigella seeds

1/2 avocado, sliced

For the dressing:

1/2 avocado

juice of 1/2 lime

2tbsp olive oil

1tbsp Apple cider vinegar

1/3 cup mayonnaise

1 clove garlic, crushed

1 tsp honey

salt and pepper


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.


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