Broccoli, cauliflower and chickpea salad

    (5)
    45 min

    Broccoli, cauliflower, chickpeas and cashews are topped with a homemade tahini lemon dressing in this gluten free salad bowl recipe.


    1 person made this

    Ingredients
    Serves: 5 

    • 70g cashews
    • 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

    Method
    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Place cashews in a bowl and top with water; soak until softened, 3 to 4 hours. See footnote.
    2. Preheat oven to 200 C / Gas 6. Line 2 baking trays with baking paper or spray with cooking spray.
    3. 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.
    4. Roast in the preheated oven until broccoli, cauliflower and chickpeas are softened and cooked through, about 30 minutes.
    5. Drain cashews. Combine cashews, lemon juice, tahini, and 1/2 teaspoon salt in a blender or food processor; blend until dressing is smooth.
    6. Transfer broccoli, cauliflower and chickpeas to serving bowl. Drizzle dressing over vegetables and chickpeas.

    Soaking nuts:

    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.

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    Reviews & ratings
    Average global rating:
    (5)

    Reviews in English (3)

    by
    0

    Farm boxes can be challenging and I was looking for a cauldiflower recipe that might include some of the other produce gracing my crisper drawer. This worked perfectly since I had the ingredients for both hummus and tahini. My only change in ingredients was using green romanesco rather than broccoli. (Did I mention the challenge of farm boxes?) To keep the garbanzo beans from getting too crunchy I put them in the oven 10 minutes later. When making the dressing I alternated adding a tablespoon of olive oil with a tablespoon of water until the blender could smoothly blend the mix. It was thick but coated the roasted veggies well. No one in my family eats cooked cauldiflower by choice but I served this as a main dish and had no left overs. Would I run out to buy the ingredients to make again? Probably not. Will I keep the recipe for future seasonal cauliflower delivery? Definitely!  -  27 Oct 2017  (Review from Allrecipes US | Canada)

    by
    0

    The roasted broccoli and cauliflower was good, but I didn't care for the roasted chickpeas. They were too crunchy for my liking. Also, I couldn't get cashews dressing blend up, it was way too thick.  -  10 Jun 2017  (Review from Allrecipes US | Canada)

    by
    0

    Delicious! Easy to make and quick to serve. I didn't rinse my chickpeas though. Thank you for the recipe.  -  08 Jan 2017  (Review from Allrecipes US | Canada)

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