Crispy Cauliflower & Chickpea Salad

Textures are a big part of food preference and experience! If you’re a fan of crunchy, crispy textures, then this ones for you. Easy to prepare, great to be made in batch and packed with flavour. 

Makes 2 servings 


  • 1 small/medium cauliflower 
  • 1 x 400g tin chickpeas 
  • 1 bell pepper, sliced 
  • 1/4 of a cucumber, sliced 
  • 20 cherry tomatoes, sliced 
  • Rocket 
  • 2 tbsp tahini 
  • 2 tbsp olive oil 
  • Juice of 1/2 a lemon 
  • 2 tsp turmeric 
  • 1 tsp cumin 
  • 2 tsp paprika 
  • Salt and pepper 


  1. Preheat oven to 200 degrees centigrade.
  2. Break the cauliflower into florets then place on a baking tray. Drizzle with 1 tbsp olive oil, the cumin and turmeric and mix until coated.
  3. Place in the oven for around 30 minutes or until golden.
  4. Drain and rinse the chickpeas then coat in the remaining olive oil and paprika and seasoning with salt and pepper. 
  5. Place in the oven for 20-25 minutes or until crisp.
  6. Mix together the tahini and lemon juice with some salt and pepper. 
  7. Assemble your salad starting with the rocket and chopped veggies. Add the cooked cauliflower and chickpeas then season and drizzle over the tahini dressing! 

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