Honey Roasted Cauliflower Chickpea Salad
Servings: 4
This beautiful Honey Roasted Cauliflower Chickpea Salad is a flavour bomb and a beautiful side to accompany simply prepared protein.
Ingredients
- 1 head/s cauliflower
- 425 g can chickpeas - drained
- 1 red onion/s - peeled, cut into wedges
- 2 tsp smoked paprika
- 3 tbsp honey
- 3 tbsp olive oil
- Sea salt and freshly ground black pepper - to taste
- 95 g flaked almonds (1 cup)
Serve
- 1 bunch/s fresh mint leaves - leaves picked
- 1 lemon/s - quartered
Instructions
- Preheat the oven to 200°C / 390°F (fan-forced).
- Break the cauliflower into small florets and place on a large baking tray with the chickpeas and quartered wedges of onion.
- Mix the paprika, honey, olive oil and seasoning in a small bowl.
- Pour over the veggies and mix well with your hands to coat the cauliflower, onion and chickpeas.
- Bake in the preheated oven for 25- 30 minutes.
- Place the almonds on a tray and add to the oven to toast for the last 5 minutes.
- Allow it all to cool before mixing together with the mint leaves to serve.
Serve
- Serve with a wedge of lemon - make sure you squeeze over the lemon juice, it really makes the salad!
Make ahead
- Mix through the nuts and mint just prior to serving.
Store
- In an airtight container in the fridge.