Salads are possibly my favourite type of meal. I could eat them everyday, but GOOD, WHOLESOME ones. One’s that really fill you up and satisfy you to your bones. There aren’t many convenience options that do the salad-meal well so I’d usually make them for myself. This one is a definite-winner!
Roasted Chickpea + Raw Cauli Salad
Prep time: 20 mins, excluding baking time
Serves 4 as a meal
1 tin chickpeas
zest + juice of 2 limes, divided
6 Tbsp olive oil
1 tsp cumin
salt + pepper, to taste
1 medium head of cauliflower, washed + core removed
1 tbsp grainy mustard
1/2 tbsp honey
3-4 radishes, thinly sliced
1 cup kale, torn
2 sprigs fresh mint, leaves sliced
2 spring onions, finely sliced
1/4 cup chopped chives
1 crisp apple (we used joya), sliced thin
1 ripe avocado, peeled and cut into chunks
1/3 cup sunflower seeds, toasted
Preheat the oven to 200°C. Spread the chickpeas out on a greaseproof paper lined baking sheet. Sprinkle them with a bit of lime zest, cumin, salt, pepper, and about 2 tablespoons of olive oil. Toss the chickpeas to coat and slide the tray into the oven. Roast until lightly crispy and golden, about 25 minutes.
Using a food processor, pulse the cauliflower florets in handful-sized batches until you have small, rice-ish bits of cauliflower. Scrape the “riced” cauliflower into a large bowl. Repeat until all the cauliflower has been turned to ‘rice’.
Whisk together the remaining lime zest, lime juice, the grainy mustard, honey, and 4 tablespoons of olive oil, adding salt and pepper to taste. Pour your dressing over the cauliflower rice and toss to coat.
Add the radishes, kale, mint, spring onions, chives, sliced apple, and roasted chickpeas to your large bowl of caulirice. Toss it all lightly to combine and top it all off with diced avocado, sunflower seeds, Chevin bits and some more salt + pepper and serve!
Adapted from thefirstmess.com – a totally vegan version of this salad.
Nikki + The Zana Girls xx