Chickpea And Cauliflower Salad Recipes

Steps:

• On a rimmed baking sheet, toss chickpeas and capers with 1 tablespoon extra-virgin olive oil; season. Roast at 475 degrees until chickpeas are golden brown, about 20 minutes. Whisk together 1/4 cup olive oil and red-wine vinegar. Toss together cauliflower; almonds; raisins; parsley; chickpea mixture; and dressing. Season.

Steps:

• Preheat the oven to 400 degrees F.
• Toast the coriander, turmeric, cumin seeds, fennel seeds and cayenne in a dry skillet over high heat until fragrant, 2 to 3 minutes. Pour the oil into a large mixing bowl, and then add the toasted spices. Add the ginger, cauliflower, chickpeas and onions, and toss to coat everything evenly. Place on a sheet tray and season with salt and pepper. Roast in the oven until browned and the cauliflower is tender, 30 to 35 minutes. Serve with cilantro sprigs and finish with a squeeze of the fresh lime juice.

Steps:

• Preheat the oven to 450 degrees. Place chickpeas on a paper towel-lined baking sheet; let stand 10 minutes. Pour olive oil onto another rimmed baking sheet and place in oven until oil is hot, about 3 minutes. Add chickpeas to hot baking sheet and spread in a single layer. Roast until chickpeas are deep golden brown and crisp, 12 to 15 minutes. With a slotted spoon, transfer to another paper towel-lined baking sheet to drain. Season with salt.
• Prepare an ice bath; set aside. Bring a small pot of salted water to a boil. Add green beans and cook until bright green and crisp-tender, about 4 minutes. Transfer to ice bath; let cool completely. Drain on a paper towel-lined plate.
• In a small bowl, whisk together mustard, saffron, honey, and sugar until well combined. Whisk in lemon juice. While whisking, slowly drizzle in safflower oil until well combined. Season dressing with salt and pepper.
• In a large bowl, combine chickpeas, green beans, cauliflower, parsley, and currants. Drizzle dressing over salad, tossing well to combine. Season with salt and pepper.

Steps:

• Chop herbs and mix with garlic, spices and olive oil.
• Toss with cauliflower and chickpeas. Chill before serving.

Steps:

• Cut cauliflower into florets. Add them to the food processor and process until finely ground.
• Dice one tomato and slice another tomato for garnishing.
• In a large bowl, place the processed cauliflower, diced tomato, green onion, and garbanzo beans and mix.
• Add 1/2 cup pesto and mix. Taste and add more pesto if needed. Season with black pepper.
• Arrange the salad on a plate with tomato slices. Infuse love and serve!

Steps:

• Heat oven to 200C/180C fan/gas 6. Mix together all the marinade ingredients plus 1/2 tsp sea salt and 1/4 tsp freshly ground pepper. Drizzle the oil over the base of a medium roasting tin. Use your hands to coat the cauliflower entirely in the marinade, then sit it in the oiled tin. Spoon any leftover marinade on top. Roast for 30 mins until the topping is set.
• Splash 100ml water into the tin, then cover loosely with foil. Return to the oven and let the cauliflower steam for 30 mins.
• Meanwhile, toss the chickpeas, onion, spices and some seasoning together. Uncover the cauliflower, scatter the chickpea mixture around it (the water will have mainly evaporated), then roast for 20 mins more until the onion is tender and the chickpeas are crisping. The cauliflower should be golden and tender by now - when you insert a skewer inserted through the middle, it should meet little resistance.
• Stir the yogurt and coconut cream together to make a loose dressing, then season. Fold the tomatoes, coriander and lemon juice through the chickpeas, then serve with the dressing and a drizzle of extra virgin olive oil, if you like.