Dinner

Roasted Cauliflower & Chickpea Salad

Caramelised roasted cauliflower and chickpeas with pomegranate seeds, tahini, and fresh coriander — a hearty vegan salad that doubles as a grain bowl.

StandardVegetarianVeganGluten Free
281
kcal
11g
Protein
21g
Carbs
17g
Fat
£1.30
Per Serving
⏱ Prep: 10 min 🍳 Cook: 25 min 🍽 Serves 2
🛒 Ingredients
IngredientAmountCalories
Chickpeas (tinned) 1 tin chickpeas 476 kcal
Spinach (baby) 50g baby spinach 11.5 kcal
Garlic 1 garlic clove 4.9 kcal
Lemon 1 lime (juice) 6 kcal
Avocado ½ avocado 190 kcal
Olive Oil 3 tsp olive oil 132.6 kcal
Tahini 2 tbsp tahini 238 kcal
Smoked Paprika 1 tsp smoked paprika 5.6 kcal
Fresh Coriander 15g fresh coriander 3.5 kcal
Pomegranate Seeds 60g pomegranate seeds 40.8 kcal
Cauliflower 400g cauliflower 100 kcal
👨‍🍳 Method
  1. 11. Preheat oven to 200°C (fan 180°C). Cut cauliflower into small florets, toss with olive oil, cumin, and smoked paprika. Roast for 22–25 mins until golden and charred.
  2. 22. Drain and rinse chickpeas.
  3. 33. Make the tahini dressing: whisk tahini, lemon juice, garlic, and enough water to create a drizzleable consistency.
  4. 44. Arrange spinach in bowls. Top with roasted cauliflower and chickpeas.
  5. 55. Add pomegranate seeds and avocado.
  6. 66. Drizzle generously with tahini dressing and scatter fresh coriander.

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