Warm Spiced Cauliflower and Chickpea Salad with Pomegranate Seeds

A vibrant, roasted cauliflower and chickpea salad seasoned with harissa, cumin, and cinnamon, finished with fresh parsley and pomegranate seeds.

Vegetarian Vegan Gluten-Free Healthy Salad Roasted

Estimated Nutrition

Calories

567.4

kcal / serving

1134.8 kcal total

Carbs

63.6g

per serving

127.2 g total

Fat

27.1g

per serving

54.2 g total

Protein

17.3g

per serving

34.6 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Harissa

To taste, up to 2 tbsp

Fruits

tbsp

Pomegranate Seeds

Divided use, up to 4 tbsp

LegumesPulses

250

Chickpeas

Drained weight, home-cooked or tinned

NutsSeeds

0.5

tsp

Cinnamon

Ground

tsp

Cumin Seed

tsp

Sea Salt Flakes

To taste

100

Flat leaf Parsley

Leaves only

OilsFats

tbsp

Olive Oil

Regular

Vegetables

head

Cauliflower

Trimmed and divided into small florets

150

Vine Tomato

Quartered

Method

Divide into bowls and toss with fresh parsley leaves and remaining seeds.

Mix olive oil, cinnamon, and cumin seeds in a large bowl.

Toss the cauliflower florets in the spiced oil until coated.

Place cauliflower on a baking tray and roast for 15 minutes.

In the same bowl, coat the chickpeas and quartered tomatoes with harissa.

Preheat the oven to 220°C.

Add chickpea and tomato mixture to the tray with the cauliflower.

Roast for another 15 minutes until the cauliflower is tender.

Toss the vegetables with salt and half the pomegranate seeds.