I had couple of Tbsp of Lebanese seven-spice blend and half cauliflower sitting in my refrigerator. Evil side of me went ‘Fry them’ and the Good side went ‘Roast them.' I decided to listen to my good side for once. I added left over chickpeas, and spinach to round out this flavorful and healthy dish - No dressing required.

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Lebanese Spiced Roasted Cauliflower Chickpea Salad [Vegan]

Serves

1

Ingredients

  • 3 cups cauliflower florets - broken into bits
  • 2/3 cup boiled chickpeas
  •  2 ounces baby spinach
  • 1 Tbsp rice bran oil
  • 2.5 tsp Lebanese 7 Spice Blend
  • 1 Tbsp lemon juice
  • 1/4 red onion -sliced lengthwise
  • Salt-to taste
  • 1 clove garlic (grated)
  • Almond Feta-cubed 1/4 cup [optional]
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Preparation

  1. In a pan, add oil, add the spice blend, salt and let it roast for a minute on low flame.
  2. Add cauliflower florets, chickpeas salt and toss well.
  3. Transfer to a baking tray and roast for 20 minutes.
  4. Flip and let it roast for another 15 minutes
  5. After the 15 minute mark, remove sprinkle grated garlic and another 10 minutes until cauliflower is well done.
  6. Chickpeas will be crispy-it adds a crouton texture to the salad
  7. In a salad bowl, add chopped baby spinach, onions, roasted cauliflower & chickpeas, lemon juice, toss them together
  8. Add Almond feta, give them a gentle mix and serve.


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