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Spice Roasted Cauliflower, Chickpea Salad
5 from 15 votes

Spice Roasted Cauliflower, Chickpea Salad

Spice Roasted Cauliflower, Chickpea Salad blends roasted cauliflower florets coated in cumin, sumac, smoked paprika, and sesame seeds with a chickpea mixture spiced similarly and tossed with fresh herbs, spinach, and roasted seeds. The salad offers a smoky, tangy flavor profile with textural contrast between tender roasted vegetables and crunchy garnish. A dijon mustard and lemon juice dressing brightens the dish, making it a distinctive warm or room-temperature salad.

Servings: 6
Course: Salad
Cuisine: Vegan

Ingredients

Roast Cauli
  • 900 gm cauliflower broken into florettes or 1 large head
  • 2 tablespoons cumin ground
  • 1 Tablespoon sumac
  • 1 Tablespoon smoked paprika
  • 2 tablespoons sesame seeds
  • 1 teaspoon salt sea salt
  • 125 ml olive oil
Flavour dressing
  • 800 gm chickpeas drained- 2 cans
  • 2 Tablespoons Dijon mustard wholegrain
  • 1 teaspoon cumin ground
  • 1 teaspoon smoked paprika
  • 1 teaspoon sumac
  • 150 gm spanish onion sliced thinly
  • 60 ml lemon juice 3 Tablespoon
  • 40 ml olive oil optional
  • 1 cup spinach English, leaves
  • 1 cup Coriander leaves picked & all the stalk and roots finely chopped
  • 1 cup mint leaves
  • 1/2 cup pumpkin seeds roasted green, pepita seeds
  • 50 gm smoked almonds
  • 2 Tablespoons dukkah optional

Instructions

    Cup of Yum
  1. Take a large bowl and toss the cauliflower pieces with the cumin, salt, sumac, smoked paprika, sesame seeds and olive oil till well coated. Put this onto the prepared tray in batches and roast for approximately half and hour or till nicely browned and scorched. Pour into a bowl big enough to mix all the salad ingredients together, and set aside
  2. Meanwhile prepare the flavour boost.
  3. Put a non stick pan onto the stove and warm it. Add a little oil and the sliced onion. Toss for a minute till just starting to soften. Add the spices and heat through. Add the chickpeas and cook until fragrant.
  4. Turn off the heat and let cool a bit before adding the 3 tablespoons lemon juice, the dijon mustard and the very finely chopped coriander stems.
  5. pour all of this into the cauliflower and mix well. Add the coriander, mint and spinach.
  6. Sprinkle with the roasted seeds and Dukkah ( if using)