Crunchy Chickpeas & Cauliflower Salad
- Preparation Time: 0
- Ready In: 40 mins
- Serves: 3-4 people
A salad built on contrasts: silky hummus, warm roasted cauliflower, and irresistibly crunchy Perelló Lechoso chickpeas — finished with a bright chopped salad and a jewel-like scatter of pomegranate. It’s ideal for a quick lunch, or as a generous side to share.
Method
- Heat the oven to 200°C.
- Roast the cauliflower: Toss florets with olive oil, smoked paprika, sumac, salt and pepper. Spread on a baking tray.
- Crisp the chickpeas: Toss chickpeas with olive oil, smoked paprika, salt and pepper. Spread on a separate tray.
- Roast for 30–35 minutes, until the cauliflower is tender and the chickpeas are golden and crunchy. Cool slightly.
- Make the chopped salad: Mix parsley, red onion, tomatoes and cucumber. Dress with a pinch of salt, a drizzle of olive oil and a splash of sherry vinegar.
- Assemble: Spread hummus onto a serving plate. Spoon over the chopped salad, then top with roasted cauliflower and crunchy chickpeas. Finish with pomegranate seeds.
Ingredients
Crunchy chickpeas
1 tin (400g) Perelló Lechoso chickpeas, drained and rinsed
Extra virgin olive oil
1 tsp smoked paprika
Salt & black pepper
Roasted cauliflower
1 cauliflower, cut into small florets
Extra virgin olive oil
1 tsp smoked paprika
1 tsp sumac
Salt & black pepper
Chopped salad
1 bunch curly parsley, finely chopped
½ red onion, finely diced
1–2 tomatoes, finely diced
1 cucumber, finely diced
Sherry vinegar
Pinch of salt
Extra virgin olive oil
To serve
Hummus
Pomegranate seeds
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