Side

Roasted chickpea and cauliflower salad

Name: Roasted chickpea and cauliflower salad recipe
Yield: 4
Ingredients: 1 small (1kg total) cauliflower; 80ml olive oil; 1/2 tsp sweet paprika; 1/2 tsp ground turmeric; 400g can chickpeas, rinsed, drained; 75g currants; 60ml red wine vinegar; 1 banana shallot, thinly sliced; 500.00 ml mixed herbs, leaves picked, finely chopped (we used flat-leaf parsley and mint)

Rate now

P73 ROASTED CHICKPEA & CAULIFLOWER SALAD

Jump to recipe

by Darren Robertson

Chef, author, tv presenter and co-owner of the Three Blue Ducks restaurants

Sep 26, 2022

This Darren Robertson side salad is perfect for any roast lunch feast.

1 small (1kg total) cauliflower
1/3 cup (80ml) extra virgin olive oil, plus extra to serve
1/2 tsp sweet paprika
1/2 tsp ground turmeric
400g can chickpeas, rinsed, drained
1/3 cup (75g) currants
1/4 cup (60ml) red wine vinegar
1 banana shallot, thinly sliced
2 cups mixed herbs, leaves picked, finely chopped (we used flat-leaf parsley and mint)

Method

1.

Preheat oven to 180°C. Line 2 baking trays with baking paper.
2.

Cut cauliflower, with leaves still attached, into 6 pieces. Place on one prepared tray. Drizzle with 1/4 cup (60ml) oil and sprinkle with turmeric and paprika, tossing to coat. Season.
3.

Place chickpeas on remaining tray. Drizzle with remaining 1 tbs oil and season with salt flakes.
4.

Roast the chickpeas and cauliflower for 45-50 minutes or until cauliflower is golden and tender.
5.

Meanwhile, place currants, vinegar and shallot in a large bowl. Set aside for 30 minutes.
6.

Cool cauliflower for 10 minutes, then add to the currant mixture with the chickpeas, parsley, mint and remaining oil. Season, then serve.