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Cauliflower and chickpea salad

This warm roasted vegetable salad is perfect for dinner on cooler nights.
  • 1 whole cauliflower, cut into florets
  • 1 punnet cherry tomatoes (or 6 tomatoes, quartered)
  • 1 large red onion, sliced
  • 2 zucchini, sliced
  • 1 can chickpeas, drained
  • 1 lemon, zest and juice
  • 2 tablespoons oil
  • black pepper
  • 1 small bag salad mix, to serve
  1. 1. Pre-heat oven to 180 degrees.
  2. 2. Add all vegetables (except salad mix) and chickpeas to a large mixing bowl.
  3. 3. Add oil, lemon zest and juice to the bowl. Mix with your hands so all the vegetables are covered.
  4. 3. Arrange vegetables and chickpeas in a single layer on a large oven tray. Sprinkle with pepper.
  5. 4. Bake for around 20 minutes, or until vegetables are tender.
  6. 5. To serve, spread salad mix on a large dish and top with warm vegetable and chickpea mix.
Once it's cooked, you can sprinkle the salad with any fresh herbs you have at home for extra freshness. We've used fresh rosemary in the photo.