About this recipe:Broccoli, cauliflower,chickpeas and cashews are topped with a homemade tahini lemon dressing in this gluten free salad bowl recipe.
350g broccoli florets
400g cauliflower florets
1/2 teaspoon garlic powder
salt and freshly ground black pepper to taste
1 (400g) tin chickpeas, drained and rinsed
2 tablespoons lemon juice
1 tablespoon tahini
1/2 teaspoon salt
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Method Prep:15min › Cook:30min › Ready in:45min
Place cashews in a bowl and top with water; soak until softened, 3 to 4 hours. See footnote.
Preheat oven to 200 C / Gas 6. Line 2 baking trays with baking paper or spray with cooking spray.
Spread broccoli and cauliflower on 1 baking tray and season with garlic powder, salt and pepper. Spread chickpeas on the other baking tray and season with salt and pepper.
Roast in the preheated oven until broccoli, cauliflower and chickpeas are softened and cooked through, about 30 minutes.
Drain cashews. Combine cashews, lemon juice, tahini, and 1/2 teaspoon salt in a blender or food processor; blend until dressing is smooth.
Transfer broccoli, cauliflower and chickpeas to serving bowl. Drizzle dressing over vegetables and chickpeas.
For vegans and vegetarians who rely on nuts as one of the main sources of protein and vitamins – soaking the nuts in water will begin the germination process, making them easier to digest and to get the most nutrients.