Cauliflower and chickpea salad

There’s a whole lot of nutty-ness going on here. And I love a salad that can be titled dinner. Really, there’s no need for more … a bowl of dhal perhaps … maybe some stuffed Indian bread.

233 (Small)

You will need:

1 tsp cumin seeds
1 tsp coriander seeds
½ tsp chilli flakes
½ tsp tumeric
½ tsp ground ginger
½ tsp garam masala

1 cauliflower, chopped into small pieces
1 can chickpeas drained + rinsed
~ 1 Tbl coconut oil

½ cup coconut yoghurt
1 tsp wholegrain mustard
2 Tbl lemon juice

Baby spinach leaves

  • Preheat oven to 200
  • Mix spices together in a large bowl
  • Add cauliflower, chickpeas + oil.
  • Coat well
  • Spread on roasting tray
  • Season with salt + pepper
  • Bake 20-30 minutes, stirring occasionally.
  • Cool.

Combine coconut yoghurt, mustard and lemon juice for dressing.

Serve on a bed of baby spinach leaves and top with dessing.