Roasted Cauliflower and Chickpea Salad
5 minutes
A healthy and easy vegetarian salad made from leftovers! Sumac is Mediterranean spice made of dried berries and has a tangy lemon flavour.
2 people made this
Ingredients
Serves: 2
- 400g can chickpeas, drained and rinsed
- 1 ripe tomato, sliced into 8 wedges
- handful of flat leaf parsley, finely chopped
- 1 lemon, zested and juiced
- pinch of sumac
- 2 tablespoons of olive oil + extra for roasting
- half a small cauliflower (about 2 cups florets)
- wholemeal pita bread, to serve
- hummous, to serve
Directions
Preparation:5min ›
Ready in:5min
- Preheat the oven to 200 dgrees C.
- Gently mix the chickpeas, tomato, parsley, lemon zest and juice, sumac and olive oil in a large bowl. Set aside to marinate.
- Place the cauliflower on a large roasting tray, drizzle with olive oil and season to taste. Bake for 20 - 25 minutes until tender and brown and crispy around the edges.
- Slice the pita bread into wedges or strips and place on a separate tray in the oven for the last 5 minutes of cauliflower cooking time.
- Add the cauliflower to the chickpea mixture and toss gently to combine.
- To serve, arrange the salad, pita and hummous on plates as shown above.
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