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Gut Loving Cauliflower and Chickpea Salad
45 minServes 2Nutri-Score A€€
A
45 min
45 minGut Loving Cauliflower and Chickpea Salad
what you need
Ingredients
sweet potato (medium, cut into cubes)Produce1 piece
cauliflower (cut into florets)Produce0.5 pieces
chickpeas (tinned, drained and rinsed)Pantry400 g
ground cuminSpices5 ml- smoked paprikaSpices5 ml
- ground corianderSpices5 ml
garlic (clove, for the yoghurt dressing)Produce1 piece
saltSpices5 ml
black pepperSpices2.5 ml
olive oil (glug, for roasting)Pantry15 ml
natural coconut yoghurtDairy200 ml- extra virgin olive oilPantry5 ml
- fresh mint (finely chopped)Produce5 ml
lemon (juiced)Produce0.5 pieces- salad leavesProduce50 g
- cherry tomatoesProduce10 pieces
per serving
Nutrition
453kcal
- Carbs
- 59 g
- Proteins
- 16 g
- Fat
- 17 g
what you’ll use
Tools
Oven
Baking tray
Mixing bowl
step by step
Method
- Step 1
Prepare the vegetables
- Cut the sweet potato into cubes and the cauliflower into florets.
- Drain and rinse the chickpeas.
- Step 2
Season the traybake
- Toss the sweet potato, cauliflower and chickpeas with the ground cumin, smoked paprika, ground coriander, garlic, salt, black pepper and a glug of olive oil.
- Spread everything out on a baking tray.
- Step 3
Roast
- Roast at 200 °C until tender and golden.
- Step 4
Make the yoghurt dressing
- Mash the roasted garlic clove into the coconut yoghurt.
- Stir in the extra virgin olive oil, chopped mint, lemon juice, salt and black pepper.
- Step 5
Assemble the salad
- Arrange the salad leaves and cherry tomatoes in bowls.
- Top with the roasted cauliflower, sweet potato and chickpeas.
- Spoon over the yoghurt dressing and serve.