Crispy Chickpea, Roasted Cauliflower and Pumpkin Salad
Directions
- 1Chop 1/2 of a small cauliflower into florets.
- 2Place the chopped cauliflower onto a baking sheet lined with parchment paper.
- 3Chop 1/4 of a small pumpkin into cubes.
- 4Add the chopped pumpkin to the baking sheet with the cauliflower.
- 5Drizzle olive oil over the cauliflower and pumpkin.
- 6Season with salt, garlic powder, and paprika.
- 7Mix the vegetables to ensure they are evenly coated with oil and seasonings.
- 8Bake the cauliflower and pumpkin at 200°C for 35-40 minutes or until golden brown.
- 9Rinse and drain 1 can of chickpeas.
- 10Spread the chickpeas on a separate baking sheet lined with parchment paper.
- 11Drizzle olive oil over the chickpeas.
- 12Season with salt, garlic powder, onion powder, and paprika.
- 13Mix the chickpeas to ensure they are evenly coated.
- 14Bake the chickpeas at 200°C for 25-30 minutes or until crispy.
- 15Cook 1 cup of pearl couscous with 1 cup of vegetable stock as per package directions.
- 16Place rocket in a large salad bowl.
- 17Add cooked pearl couscous to the bowl.
- 18Add the roasted pumpkin and cauliflower to the bowl.
- 19Add the crispy chickpeas to the bowl.
- 20Crumble feta cheese over the salad.
- 21Prepare the dressing by combining 3 tbsp olive oil, 1 tbsp honey, 1 tbsp Dijon mustard, juice of 1 lemon, and 1 tsp minced garlic.
- 22Drizzle the dressing over the salad.
- 23Mix all ingredients in the bowl thoroughly.
- 24Serve and enjoy.
Ingredients
- rocket
- feta
- 0.25 small pumpkin
- 0.5 small cauliflower
- drizzle olive oil
- salt
- garlic powder
- onion powder
- paprika
- 1 can chickpeas
- 1 cup pearl couscous
- 1 cup vegetable stock
- 3 tbsp olive oil
- 1 tbsp honey
- 1 tbsp Dijon mustard
- 1 juice of lemon
- 1 tsp minced garlic
Equipment
large salad bowlbaking sheetknifecutting boardoven
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