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Roasted cauliflower, kalette and spiced chickpea salad
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Protein-packed salad bowl with tasty veggies for lasting satisfaction - not just for vegetarians!
Ingredients:
  • 400g can chickpeas, rinsed, drained
  • 20.00 ml pistachio dukkah
  • 36.40 gm extra virgin olive oil
  • 1 small cauliflower, trimmed, cut into small florets
  • 2.40 gm sea salt flakes
  • 250g kalettes, trimmed, halved
  • 1 long red chilli, seeded, finely chopped (optional)
  • 24.00 gm tahini
  • 28.60 gm honey
  • 5.30 gm lime juice
  • 1 small garlic clove, crushed
  • 20.00 gm water
Instructions:
  • Preheat the oven to 200°C. Spread chickpeas on a baking tray, coat with dukkah, and drizzle with half of the oil. Mix well to ensure even coating. Roast for 30 minutes or until chickpeas are crispy.
  • Prepare a large baking tray with a layer of baking paper. Spread cauliflower on the tray, drizzle with the remaining oil, sprinkle with salt, and mix well. Roast for 20 minutes. Then add kalette to the tray with cauliflower, mix well, and roast for an additional 10 minutes until veggies are tender and golden.
  • Prepare a luscious tahini dressing by blending tahini, honey, lime juice, garlic, and water in a small bowl. Season to your liking.
  • Scoop the chickpeas and cauliflower into individual serving bowls. Drizzle with the dressing and top with chili flakes, if desired. Serve and enjoy!

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