Roasted Cauliflower & Chickpea Salad

30 mins
Serves 1
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Directions

  1. 1Preheat the oven to 180C and line a large baking sheet with parchment paper.
  2. 2Preheat the oven to 180C and line a large baking sheet with parchment paper.
  3. 3Preheat the oven to 180C and line a large baking sheet with parchment paper.
  4. 4Add cauliflower, chickpeas and onion, then toss with oil and spices.
  5. 5Add cauliflower, chickpeas and onion, then toss with oil and spices.
  6. 6Add cauliflower, chickpeas and onion, then toss with oil and spices.
  7. 7Roast for 30 minutes, turning halfway through.
  8. 8Roast for 30 minutes, turning halfway through.
  9. 9Roast for 30 minutes, turning halfway through.
  10. 10Place roasted ingredients into a large serving bowl with the remaining salad ingredients: parsley, dates, feta, and pine nuts.
  11. 11Place roasted ingredients into a large serving bowl with the remaining salad ingredients: parsley, dates, feta, and pine nuts.
  12. 12Place roasted ingredients into a large serving bowl with the remaining salad ingredients: parsley, dates, feta, and pine nuts.
  13. 13Whisk dressing ingredients together until smooth.
  14. 14Whisk dressing ingredients together until smooth.
  15. 15Whisk dressing ingredients together until smooth.
  16. 16Pour the dressing over the salad and toss to combine.
  17. 17Pour the dressing over the salad and toss to combine.
  18. 18Pour the dressing over the salad and toss to combine.
  19. 19Serve and enjoy.
  20. 20Serve and enjoy.
  21. 21Serve and enjoy.

Ingredients

  • 1 head cauliflower
  • 1 head cauliflower
  • 1 head cauliflower
  • 1 can chickpeas
  • 1 can chickpeas
  • 1 can chickpeas
  • 1 red onion
  • 1 red onion
  • 1 red onion
  • 2 Tbsp extra virgin olive oil
  • 2 Tbsp extra virgin olive oil
  • 2 Tbsp extra virgin olive oil
  • 1 tsp cumin
  • 1 tsp cumin
  • 1 tsp cumin
  • 0.5 tsp paprika
  • 0.5 tsp paprika
  • 0.5 tsp paprika
  • Pinch salt
  • Pinch salt
  • Pinch salt
  • 8 medjool dates
  • 8 medjool dates
  • 8 medjool dates
  • 0.5 cup parsley
  • 0.5 cup parsley
  • 0.5 cup parsley
  • 150 g feta
  • 150 g feta
  • 150 g feta
  • 0.25 cup pine nuts
  • 0.25 cup pine nuts
  • 0.25 cup pine nuts
  • 3 Tbsp tahini
  • 3 Tbsp tahini
  • 3 Tbsp tahini
  • 1 Juice lemon
  • 1 Juice lemon
  • 1 Juice lemon
  • 1 Tbsp extra virgin olive oil
  • 1 Tbsp extra virgin olive oil
  • 1 Tbsp extra virgin olive oil
  • 2 Tbsp water
  • 2 Tbsp water
  • 2 Tbsp water
  • 1 clove garlic
  • 1 clove garlic
  • 1 clove garlic
  • Pinch salt
  • Pinch salt
  • Pinch salt

Equipment

large baking sheetparchment paperlarge serving bowl

Tips

  • Fibre-maxing is about deliberately adding as much fibre as possible into your meals and snacks to reach that 25 30g/day fibre goal.
  • Fibre is essential for a healthy gut, energy levels and fullness.
  • Fibre + flavour = the ultimate salad combo.