Crispy Chickpea, Roasted Cauliflower and Pumpkin Salad

40 mins
Serves 1
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Directions

  1. 1Chop 1/2 of a small cauliflower into florets.
  2. 2Chop 1/2 of a small cauliflower into florets.
  3. 3Chop 1/2 of a small cauliflower into florets.
  4. 4Place the chopped cauliflower onto a baking sheet lined with parchment paper.
  5. 5Place the chopped cauliflower onto a baking sheet lined with parchment paper.
  6. 6Place the chopped cauliflower onto a baking sheet lined with parchment paper.
  7. 7Chop 1/4 of a small pumpkin into cubes.
  8. 8Chop 1/4 of a small pumpkin into cubes.
  9. 9Chop 1/4 of a small pumpkin into cubes.
  10. 10Add the chopped pumpkin to the baking sheet with the cauliflower.
  11. 11Add the chopped pumpkin to the baking sheet with the cauliflower.
  12. 12Add the chopped pumpkin to the baking sheet with the cauliflower.
  13. 13Drizzle olive oil over the cauliflower and pumpkin.
  14. 14Drizzle olive oil over the cauliflower and pumpkin.
  15. 15Drizzle olive oil over the cauliflower and pumpkin.
  16. 16Season with salt, garlic powder, and paprika.
  17. 17Season with salt, garlic powder, and paprika.
  18. 18Season with salt, garlic powder, and paprika.
  19. 19Mix the vegetables to ensure they are evenly coated with oil and seasonings.
  20. 20Mix the vegetables to ensure they are evenly coated with oil and seasonings.
  21. 21Mix the vegetables to ensure they are evenly coated with oil and seasonings.
  22. 22Bake the cauliflower and pumpkin at 200°C for 35-40 minutes or until golden brown.
  23. 23Bake the cauliflower and pumpkin at 200°C for 35-40 minutes or until golden brown.
  24. 24Bake the cauliflower and pumpkin at 200°C for 35-40 minutes or until golden brown.
  25. 25Rinse and drain 1 can of chickpeas.
  26. 26Rinse and drain 1 can of chickpeas.
  27. 27Rinse and drain 1 can of chickpeas.
  28. 28Spread the chickpeas on a separate baking sheet lined with parchment paper.
  29. 29Spread the chickpeas on a separate baking sheet lined with parchment paper.
  30. 30Spread the chickpeas on a separate baking sheet lined with parchment paper.
  31. 31Drizzle olive oil over the chickpeas.
  32. 32Drizzle olive oil over the chickpeas.
  33. 33Drizzle olive oil over the chickpeas.
  34. 34Season with salt, garlic powder, onion powder, and paprika.
  35. 35Season with salt, garlic powder, onion powder, and paprika.
  36. 36Season with salt, garlic powder, onion powder, and paprika.
  37. 37Mix the chickpeas to ensure they are evenly coated.
  38. 38Mix the chickpeas to ensure they are evenly coated.
  39. 39Mix the chickpeas to ensure they are evenly coated.
  40. 40Bake the chickpeas at 200°C for 25-30 minutes or until crispy.
  41. 41Bake the chickpeas at 200°C for 25-30 minutes or until crispy.
  42. 42Bake the chickpeas at 200°C for 25-30 minutes or until crispy.
  43. 43Cook 1 cup of pearl couscous with 1 cup of vegetable stock as per package directions.
  44. 44Cook 1 cup of pearl couscous with 1 cup of vegetable stock as per package directions.
  45. 45Cook 1 cup of pearl couscous with 1 cup of vegetable stock as per package directions.
  46. 46Place rocket in a large salad bowl.
  47. 47Place rocket in a large salad bowl.
  48. 48Place rocket in a large salad bowl.
  49. 49Add cooked pearl couscous to the bowl.
  50. 50Add cooked pearl couscous to the bowl.
  51. 51Add cooked pearl couscous to the bowl.
  52. 52Add the roasted pumpkin and cauliflower to the bowl.
  53. 53Add the roasted pumpkin and cauliflower to the bowl.
  54. 54Add the roasted pumpkin and cauliflower to the bowl.
  55. 55Add the crispy chickpeas to the bowl.
  56. 56Add the crispy chickpeas to the bowl.
  57. 57Add the crispy chickpeas to the bowl.
  58. 58Crumble feta cheese over the salad.
  59. 59Crumble feta cheese over the salad.
  60. 60Crumble feta cheese over the salad.
  61. 61Prepare the dressing by combining 3 tbsp olive oil, 1 tbsp honey, 1 tbsp Dijon mustard, juice of 1 lemon, and 1 tsp minced garlic.
  62. 62Prepare the dressing by combining 3 tbsp olive oil, 1 tbsp honey, 1 tbsp Dijon mustard, juice of 1 lemon, and 1 tsp minced garlic.
  63. 63Prepare the dressing by combining 3 tbsp olive oil, 1 tbsp honey, 1 tbsp Dijon mustard, juice of 1 lemon, and 1 tsp minced garlic.
  64. 64Drizzle the dressing over the salad.
  65. 65Drizzle the dressing over the salad.
  66. 66Drizzle the dressing over the salad.
  67. 67Mix all ingredients in the bowl thoroughly.
  68. 68Mix all ingredients in the bowl thoroughly.
  69. 69Mix all ingredients in the bowl thoroughly.
  70. 70Serve and enjoy.
  71. 71Serve and enjoy.
  72. 72Serve and enjoy.

Ingredients

  • rocket
  • rocket
  • rocket
  • feta
  • feta
  • feta
  • 0.25 small pumpkin
  • 0.25 small pumpkin
  • 0.25 small pumpkin
  • 0.5 small cauliflower
  • 0.5 small cauliflower
  • 0.5 small cauliflower
  • drizzle olive oil
  • drizzle olive oil
  • drizzle olive oil
  • salt
  • salt
  • salt
  • garlic powder
  • garlic powder
  • garlic powder
  • onion powder
  • onion powder
  • onion powder
  • paprika
  • paprika
  • paprika
  • 1 can chickpeas
  • 1 can chickpeas
  • 1 can chickpeas
  • 1 cup pearl couscous
  • 1 cup pearl couscous
  • 1 cup pearl couscous
  • 1 cup vegetable stock
  • 1 cup vegetable stock
  • 1 cup vegetable stock
  • 3 tbsp olive oil
  • 3 tbsp olive oil
  • 3 tbsp olive oil
  • 1 tbsp honey
  • 1 tbsp honey
  • 1 tbsp honey
  • 1 tbsp Dijon mustard
  • 1 tbsp Dijon mustard
  • 1 tbsp Dijon mustard
  • 1 juice of lemon
  • 1 juice of lemon
  • 1 juice of lemon
  • 1 tsp minced garlic
  • 1 tsp minced garlic
  • 1 tsp minced garlic

Equipment

large salad bowlbaking sheetknifecutting boardoven