Chickpea Salad with Cauliflower and Pomegranate

Charmaine Lu -

  • 3 tbsp olive oil
  • ½ tsp ground cinnamon
  • 2 tsp cumin seeds
  • 1 cauliflower, trimmed and chopped into florets
  • 400g tin of chickpeas, drained
  • 2 tbsp harissa paste
  • 150g tomatoes, quartered
  • 3 tbsp pomegranate seeds
  • 100g chopped parsley
  • Preheat the oven to 220C. Pour the oil, cinnamon and cumin seeds into a large bowl and mix to combine, then toss in the cauliflower and toss to coat. Add to an oven tray and cook for 15 mins. Meanwhile, in the same bowl, add the chickpeas and harissa. Toss to coat, then stir in the tomatoes.
  • Remove the cauliflower from the oven and add to the bowl, mixing to combine everything. Tip the contents of the bowl back into the oven tray, and cook for 15 mins more. Remove from the oven, sprinkle with sea salt flakes, and toss in the pomegranate seeds. Serve in bowls with a scattering of parsley and more pomegranate on top, if you fancy. Delicious!
30 mins
2 serving