Spiced roasted Chickpeas, Cauliflower, Plum Tomato salad with Coriander and Lime Yoghurt

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I don’t particularly like chickpeas in their whole form. I find the consistency a bit weird. I have tried to like them but no…..
Now I can say I love them whole!! When roasted they turn nice and crunchy.  Make sure to serve them when they are still warm as they loose their crunch when they cool. They are still really nice but have more of a chewy consistency.
I’m so glad over my recent revelation as this is a great healthy addition to any salad. The peas for this salad got an Indian spiced twist but you could play around with the flavouring. Next on my list is to mix them with crushed garlic and rosemary.

Enjoy!

cropped-peas2

Serves 2
Spiced roasted Chickpeas, Cauliflower, Plum Tomato salad with Coriander and Lime Yoghurt
1 tin of chickpeas
1 tbsp olive oil
1 medium cauliflower
12 baby plum tomatoes
80 g quinoa
1  lime
12 springs of coriander, roughly chopped
10 tbsp natural yoghurt, use soy or coconut yoghurt for vegan version
salt to taste
Spice mix for chickpeas:
1 tsp cumin powder, 1 tsp ground coriander seeds, 1/2 tsp cayenne pepper, pinch of salt
Marinade for cauliflower: 
1 tsp cumin powder, 2 tsp turmeric, 1 tsp ground coriander seeds, 1/2 tsp cayenne pepper, pinch of salt, 3 tbsp rapeseed oil
Preheat the oven to 225°C/440 °F.
Drain the chickpeas and pat dry with kitchen roll before placing on a baking sheet. Pour 1 tbsp of olive oil over the chick peas and mix well with your fingers. Bake in the oven for 30-40 minutes. When there is 5-10 minutes remaining, add the spice mix to the roasting peas.
Cut the cauliflower into florets and mix well in the marinade. Cut the tomatoes in half. Place the cauliflower and tomatoes on a baking sheet and roast in the oven for 25-30 minutes. You can roast them at the same time as the chickpeas just make sure your oven is set so heat comes from the top and bottom of the oven.
While the vegetable and chickpeas are roasting in the oven, prepare the rest of the ingredients.
Boil the quinoa for 6 minutes, drain and set aside to cool.
Roughly chop half of the coriander and set aside for the salad.
Finely chop the other half of the coriander and mix into the yoghurt together with the juice from half a lime.
Combine the salad by firstly mixing the quinoa with the chopped coriander. Then mix in the vegetables and chickpeas. Serve with the yoghurt sauce and a wedge of lime.

 

 

 

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