YIELD: 4 SERVINGS
crispy chickpea, roasted cauliflower and pumpkin salad ✨
My favourite way to eat roasted veggies is in salads and this one is absolutely loaded with all the goods!! It has so many delicious flavours and textures, and makes for a fabulous light meal or side dish 🤤
INGREDIENTS
Rocket
Feta
Roasted cauliflower and pumpkin:
1/4 of a small pumpkin
1/2 of a small cauliflower
Drizzle of olive oil
Salt
Garlic powder
Onion powder
Paprika
— Bake at 200°c for 35-40 mins or until golden brown
Crispy chickpeas:
1 can of chickpeas (rinsed/drained)
Drizzle of olive oil
Salt
Garlic powder
Onion powder
Paprika
— Bake at 200°c for 25-30 minutes or until crispy.
Cous cous
1 cup pearl couscous
1 cup vegetable stock
— Cook as per directions
Dressing:
3tbsp olive oil
1tbsp honey
1tbsp Dijon mustard
Juice of 1 lemon
1tsp minced garlic
Salt
Instructions
Add everything into a large salad bowl. Mix, serve and enjoy!
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