Crispy Chickpea, Roasted Cauliflower and Pumpkin Salad

40m
Serves 1
tiktok.com

Directions

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