Roasted chickpea and cauliflower salad

Name: Roasted chickpea and cauliflower salad
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 1 cauliflower, cut into small florets; 400g can chickpeas, drained; 1-2 tbs Marmite™; 2 tbs white or black sesame seeds; 2 tsp ground cumin; 1 tbs liquid honey; 2 tbs olive oil; 3 spring onions, sliced; 2 cups baby spinach or kale leaves, raw; Mint, yoghurt and hummus dressing; 1/2 cup Greek yoghurt; 1/2 cup hummus; 1/2 small cucumber, peeled, grated, drained; 1/2 cup mint leaves, roughly chopped; 1 lemon, juice and zest; 1 tsp whole grain mustard; Email; Weight, measurement and temperature conversions; View nutrition information per serve

5 steps

Prep:20minCook:30min

Updated at: Thu, 17 Aug 2023 02:34:29 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories371.1 kcal (19%)

Total Fat21.2 g (30%)

Carbs35.4 g (14%)

Sugars10.3 g (11%)

Protein15.1 g (30%)

Sodium414.9 mg (21%)

Fiber9.9 g (35%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1cauliflower

cut into small florets

400gcan chickpeas

drained

1 Tbsmarmite

2 Tbswhite sesame seeds

or black

2 tspground cumin

1 Tbsliquid honey

2 Tbsolive oil

3spring onions

sliced

2 cupsbaby spinach

½ cupgreek yoghurt

½ cuphummus

0.5cucumber

small, peeled, grated, drained

1 tspwhole grain mustard

Instructions

Step 1

Preheat the oven to 200°C. Line an oven tray with baking paper. Trim the cauliflower and cut into small florets. Spread florets and chickpeas over the baking tray.

Step 2

Mix together the Marmite with the sesame seeds, ground cumin, honey and olive oil. Stir well. Season to taste with freshly ground black pepper. Mix in 2 tbs boiling water to help dissolve the mix. Pour mixture over the cauliflower and chickpeas and toss to evenly coat.

Step 3

Place tray in oven and cook for 20 minutes until cauliflower is tender and fragrant. Allow to cool slightly.

Step 4

Make the dressing by mixing together the yoghurt, hummus, cucumber, mint, lemon and mustard together in a small bowl. Season to taste.

Step 5

Assemble the salad, toss together the roasted cauliflower and chickpeas with the spring onions and baby spinach or kale leaves. Serve with dressing on the side.

View on sanitarium.com.au

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