- 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.
