Roasted Cauliflower and Chickpea Salad with Creamy Coconut Yoghurt Dressing


1/2 head cauliflower

3 carrots

1 tin of chickpeas (400g)

Olive oil

1/4 cup dried dates

1/4 cup sun-dried tomatoes

1/4 cup toasted walnuts

1 large handful coriander

 1/2 tbs tumeric

1 tbs smoked paprika

1 tsp ground cumin

1 tsp ground coriander

1/3 tsp ground cardamon

4-5 cups of cos or lettuce of your choice

3 tbs Natural Coconut Yoghurt

2 tbs tahini

Juice of one lemon


To begin with roast the cauliflower, carrots and chickpeas in olive oil and spices for 30-40 minutes. Allow to cool and chop the dates, sun-dried tomatoes, walnuts, lettuce and coriander. To make the dressing combine the coconut yoghurt, tahini and lemon juice in a small bowl. To assemble the salad start with a layer of the salad mix on the bottom the add a few dollops of the dressing, then the roasted cauliflower, carrots and chickpeas and then continue layering the salad this way.

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