Salad with Chickpeas and Roasted Cauliflower
Salad with Chickpeas and Roasted Cauliflower
4 servings
Recommend to friends:
  • Chickpea “Veres” - 1 jar
  • cauliflower - 600 g
  • red onion - 1 pcs.
  • tahini - 2 tbsp.
  • lemon - 1 pc.
  • garlic – 2 cloves
  • olive oil - 2 tbsp.
  • ground paprika - 2 tsp. + for serving
  • dried garlic - ½ tsp.
  • parsley - big bundle
  • black pepper, salt - to taste

Divide cauliflower into small inflorescences. Cut the red onion. Lay parchment paper onto the tray and place the cabbage and onion on it. Pour 1 tbsp. of olive oil over the vegetables, salt, pepper and mix well. Place the tray in the oven heated to 200°C and roast the vegetables for 20 minutes.


Heat 1 tbsp. of olive oil in a pan and add chickpea (without liquid). Sprinkle chickpea with paprika, dry ground garlic, a pinch of salt and black pepper. Fry chickpea on high heat until it is crispy and rouge.


Add 2-3 tbsp. of cold water to the tahini and grate them. Add lemon juice, mashed garlic, salt and pepper into tahini. Mix well.


Place baked vegetables, crispy chickpea and sliced parsley in a bowl, mix well. Pour the salad with dressing, sprinkle with ground paprika and serve.

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