Cauliflower, pumpkin and chickpea salad

If you’re like me, you’ll plan your meals meticulously and then change them last minute!
I planned to make Moroccan chickpea patties for dinner one night this week, but didn’t quite get there and I needed a quick meal for a hot summers day yesterday.
I’ve been researching Moroccan cuisine for the last week and I took away that it uses cinnamon really well to complement savoury flavours, so that’s in there, everything else was kind of thrown in on a limb, ha!
The tangy lemon yogurt dressing cuts through the subtle chilli wonderfully.
The crunch of the chickpeas give the salad texture and the hemp seeds also add texture and protein.
If you don’t have salt reduced chickpeas, that’s fine just use less salt when baking.


All of the ingredients take about 25-35 minutes to roast depending on how caramelised you like them and the salad is delicious warm or cold.
Baby spinach
1 can organic salt reduced chickpeas, drained (make sure you keep the aquafaba, it’s liquid gold!)
1 medium head of cauliflower, washed and cut into small florets
250g butternut pumpkin, sliced into 1cm slices, skin on
Olive oil
2 tablespoons hemp seeds
Spice rub for cauliflower 
1 teaspoon of paprika
1 teaspoon of ground cumin
1 teaspoon of ground coriander
1 teaspoon of garlic powder
1/2 teaspoon cinnamon
1/2 teaspoon of chilli powder
For chickpeas 
Pink salt + paprika + olive oil
3 tablespoons of coconut yougurt (I’ve used the Nakula plain yogurt)
2 tablespoons of lemon juice
1 teaspoon of pink salt
1/2 teaspoon cumin
1/2 teaspoon garlic powder
1. Preheat oven to 190 degrees Celsius.
2. In a large bowl, combine spice rub for cauliflower and mix. Add cauliflower and transfer to a lined baking tray, drizzle with olive oil.
3. Place drained chickpeas in a lined tray with a drizzle of olive oil and a sprinkle of salt and paprika depending on your taste. On the same line tray, place sliced pumpkin on a tray with olive oil, salt and pepper.
4. Place the trays in the oven for 25-35 minutes checking occasionally.
4. While the veggies are roasting, place the dressing ingredients in a bottle or a jar and shake until well combined. If you don’t have a bottle or a jar, a bowl and whisk will work or a blender.
5.  Toss the spinach in some of the dressing and extra olive oil and then assemble the rest of the salad placing cauliflower, pumpkin and chickpeas on top. Drizzle more dressing over the top and then the hemp seeds.
6. Serve warm or cold and perfect for meal prepping!

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