Roasted Cauliflower Chickpea Salad

Name: Roasted Cauliflower Chickpea Salad
Total time: 40 min
Yield: 3 servings
Ingredients: 1 head, cut in florets Cauliflower; 1 can (400 g), drained Chickpeas; 150 g Yogurt; 1, juiced Lemon; 2 tsp Cumin; 1 tsp Paprika; 3 tbsp Olive oil

40 minweeknight3 servingsvegetarianone-pan

Ingredients

Cauliflower1 head, cut in floretsOn hand
Chickpeas1 can (400 g), drainedOn hand
Yogurt150 gOn hand
Lemon1, juicedOn hand
Cumin2 tspoptional
Paprika1 tspoptional
Olive oil3 tbspoptional

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Steps

1
Heat the oven to 220°C / 425°F.
5 min
2
Break the cauliflower into florets.
4 min
3
Toss the cauliflower and chickpeas with the oil, cumin and paprika.
3 min
4
Roast until the florets take deep brown edges.
25 min
5
Stir the lemon juice into the yogurt with a pinch of salt.
2 min
6
Serve the tray hot with the yogurt sauce.
1 min

Cook’s note. Give the tray space; crowded florets steam and never get those brown edges.

Roasted Cauliflower Chickpea Salad

Ingredients

Steps

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