Roasted cauliflower and chickpea salad15

Posted on February 9, 2009 by ChristieDinner Time, Gluten Free, Vegan, Vegetarian

[Roasted cauliflower and chickpea salad]

This salad was born because I looked in the fridge one day and saw half a cauliflower, a week old tub of hummous and some almost stale pita bread sitting in there.

Being someone who absolutely hates waste I had to transform the ingredients into something right then and there or risk their lives ending in the bin.

I love it when combinations like these spring forth out of necessity rather than culinary genius. I must admit I felt very Nigel Slater-like rustling up something from nothing like he does in his brilliant book The Kitchen Diaries.

And although it has two chickpea related ingredients (hummous is made of chickpeas and, ah, chickpeas are chickpeas) I don’t think there’s anyone who can complain they get too much fibre, so it can only be seen as a positive.

Like any good salad it’s got a range of textures thanks to the juicy tomatoes, nutty chickpeas, crunchy bread and springy fresh parsley. I think it’s safe to say there won’t be any leftovers of this leftover born creation.

Enjoy this salad! Christie x

Don’t miss all the tasty action. Click here to get the Fig & Cherry RSS Feed!
Want even more yummy chat? Follow me on Twitter.

My site was nominated for Best Food Blog!

Would love a vote if you get a chance. Go on, I’ll be your best friend…. :)

Roasted cauliflower and chickpea salad
serves 2

400g can chickpeas, drained and rinsed
1 ripe tomato, sliced into 8 wedges
handful of flat leaf parsley, finely chopped
1 lemon, zested and juiced
pinch of sumac*
2 tablespoons of olive oil + extra for roasting
half a small cauliflower (about 2 cups florets)
wholemeal pita bread, to serve
hummous, to serve

1. Preheat the oven to 200C (390F).
2. Gently mix the chickpeas, tomato, parsley, lemon zest and juice, sumac and olive oil in a large bowl. Set aside to marinate.
2. Place the cauliflower on a large roasting tray, drizzle with olive oil and season to taste. Bake for 20 – 25 minutes until tender and brown and crispy around the edges.
3. Slice the pita bread into wedges or strips and place on a separate tray in the oven for the last 5 minutes of cauliflower cooking time.
4. Add the cauliflower to the chickpea mixture and toss gently to combine.
5. To serve, arrange the salad, pita and hummous on plates as shown above.

*Sumac is Mediterranean spice made of dried berries and has a tangy lemon flavour.

ARE YOU A FAN OF VEGETARIAN LUNCHES? Try one of these:
Organic roasted beetroot w/ vegan coriander pesto
Polenta crumbed cauliflower w/ parsley dressing
Spring vegetable potato salad w/ yoghurt dressing
Tabbouli salad

  • God I love the kitchen diaries! One of my favourite cook books ever. A blog, in book form. That’s a pretty tasty looking salad, not bad for leftovers :)

  • Dag, that looks really delicious. I’ve never been a big fan of cauliflower, but I bet roasting would add a nice depth to it.

  • we speak the same food language!

  • I love rustling up something out of nothing and I also hate waste (I do a mental countdown i my head of expiry dates so that nothing goes off-seems to work thus far). The salad looks delicious with a nice range of textures :)

  • mmm I think I’m going to try this tonight but with broccoli. Cauliflower doesn’t grace my kitchen…don’t know why…

  • It’s definitely the only way to cook Christie…the texture combinations in this are fantastic!

  • i WILL be enjoying that salad. i think adding some za’atar or dukkah would be great, as well!

    cheers,

    *heather*

  • We seem to be having a lot of these kinds of meals at the moment – bits and pieces from the fridge put together. This is a lovely suggestions Christie. And isn’t roasted cauliflower and amazing, amazing thing?

  • This is a refreshing and colourful change to the antipasto plate…love everything here.

  • I think this salad looks super: healthy & different!

  • Yum! Chickpeas! I like dipping veges in hommous so this would be perfect for a light & healthy dinner.

  • Y

    What a seriously delicious looking plate of food! Love cauliflower, chickpeas, hummous, pita bread…yum!

  • Waste not want not but this looks seriously good! I would love a plate of this!

  • Very tasty!

    Love the colours in this pic.

  • Pingback: Grilled zucchini with sour cherry couscous recipe | Fig & Cherry()

Design + Copy © Fig & Cherry 2011