Servings
1
Prep time
Cook time
Recipe
Ingredients
- 400g tin chickpeas, drained
- 3 tbsp tahini
- 3 tbsp cold-pressed
- extra-virgin olive oil
- Juice 1 lemon
- Sea salt & pepper, to taste
- 2 tbsp water
- 1 medium cauliflower, cut into small florets
- 400g tin chickpeas, drained
- 1/4 cup cold-pressed
- 3 tsp smoked paprika
- 1/2 tsp ground turmeric
- 3 tsp cumin
- 2 tsp garlic powder
- ½ tsp red pepper flakes
- Pinch sea salt & pepper
- 1/2 cup multi-coloured quinoa
- 1/2 red onion, finely diced
- 1 small cucumber, diced
- 1 bunch parsley, finely chopped
- Juice 1 lemon
- 2 tbsp cold pressed
- 2 tbsp sunflower seeds
- 1 avocado, sliced
Method
- Preheat oven to 200°C and line two baking trays with baking paper.
- Make hummus by placing chickpeas, tahini, olive oil, lemon juice, salt and pepper in your food processor and blend until a smooth consistency. Add the water to thin out hummus. Add extra water if needed. Set aside.
- Add chickpeas and cauliflower to a large bowl.
- Combine paprika, turmeric, cumin, garlic powder and chilli in a small bowl.
- Toss chickpeas and cauliflower with spices and drizzle in olive oil.
- Transfer to baking trays, sprinkle with sea salt and pepper and bake for 20 mins until tender and slightly golden. Set aside to cool.
- Cook quinoa according to packet instructions. Allow to cool then transfer to a large bowl.
- Add red onion, cucumber and parsley and gently toss with lemon juice, olive oil, sea salt and pepper.
- Spread hummus on a serving dish, top with roasted chickpeas and cauliflower, then top with salad, avocado slices, pomegranate seeds and sunflower seeds.
- Delicious served with crusty sourdough bread or flat bread, or as a side dish with barbecue chicken or salmon.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
