curried chickpea and cauliflower salad

curried chickpea and romanesco cauliflower salad

This is a delicious and filling salad that can be eaten for breakfast, lunch and dinner. Chickpea is a star ingredient in my every day menu, a great source of vegetarian protein and fibre. Combined here with Romanesco cauliflower, one of the most beautiful vegetables that nature provided us with, this meal is suitable for both winter and summer days.


for the roasted Romanesco cauliflower

  • 1 head of cauliflower, cut into florets
  • 1 tsp turmeric powder
  • 1 tbsp extra virgin olive oil
  • salt and pepper to taste
  • 1 chilli, chopped (optional)
  • 1/2 tsp cumin

for the chickpeas

  • 1 can of drained and rinsed chickpeas or 240g cooked chickpeas
  • 1/2 tsp smoked paprika
  • 1/2 tsp cumin
  • 1 tsp turmeric
  • 1/2 tsp salt or according to taste
  • 1/2 tsp asafoetida (this is a wonderful Indian spice, completely optional, but if you have any it adds a wonderful flavour)
  • 1/2 tsp cayenne pepper
  • 1 tbsp extra virgin olive oil


  • 1.5 tbsp tahini
  • juice of 1 lemon


  • bunch of cherry tomatoes


  • mix all the cauliflower ingredients and put in a tin and into 180C preheated oven for 20 minutes. If adding tomatoes, place those in the oven for the last 10 minutes

  • whilst cauliflower is cooking, combine chickpeas and spices, add 1 tbsp of olive oil to the pan and gently fry for 10 minutes stirring occationally
  • for the dressing whisk tahini and juice of lemon together. It will start to curl up at the beginning, just carry on whisking until the sauce becomes nice and smooth, it should only take a minute or two
  • combine chickpeas and cauliflower and serve on the bed on green leaves. Top up with roasted cherry tomatoes


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