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CRUNCHY CHICKPEA AND CAULIFLOWER SALAD

This vibrant salad is all about contrast: creamy hummus, crunchy roasted chickpeas and cauliflower, and a fresh chopped salad. Perelló’s Lechoso chickpeas crisp up beautifully in the oven, making this a satisfying lunch or a generous side for sharing. 
crunchy chickpea and cauliflower salad
READY IN

1 hour

COOKING TIME

30-45 mins

PREP TIME

10 mins

SERVES

3-4 people

ingredients

  • For the crunchy chickpeas:
  • 1 tin (400g) Perelló Lechoso chickpeas, drained and rinsed
  • Extra virgin olive oil
IN STOCK
  • 1 tsp smoked paprika
IN STOCK
  • Salt & black pepper
  • For the roasted cauliflower:
  • 1 cauliflower, cut into small florets
  • Extra virgin olive oil
IN STOCK
  • 1 tsp smoked paprika
IN STOCK
  • 1 tsp sumac
  • Salt & black pepper
  • For the salad:
  • 1 bunch curly parsley, finely chopped
  • ½ red onion, finely diced
  • 1–2 tomatoes, finely diced
  • 1 cucumber, finely diced
  • Sherry vinegar
IN STOCK
  • Pinch of salt
  • Extra virgin olive oil
IN STOCK
  • To serve:
  • Hummus
  • Pomegranate seeds

Method:

  1. Preheat the oven to 200°C.
  2. Toss the cauliflower with olive oil, smoked paprika, sumac, salt and pepper. Spread out on a baking tray.
  3. On a separate tray, toss the chickpeas with olive oil, smoked paprika, salt and pepper.
  4. Roast both trays for 30–35 minutes, until the cauliflower is tender and the chickpeas are golden and crunchy. Set aside to cool slightly.
  5. Meanwhile, mix the parsley, red onion, tomatoes and cucumber in a bowl. Dress with a pinch of salt and a drizzle of olive oil and sherry vinegar.
  6. To serve, spread hummus on the base of a plate. Top with the fresh salad, then the roasted cauliflower and crunchy chickpeas. Finish with pomegranate seeds. 

ingredients

  • For the crunchy chickpeas:
  • 1 tin (400g) Perelló Lechoso chickpeas, drained and rinsed
  • Extra virgin olive oil
IN STOCK
  • 1 tsp smoked paprika
IN STOCK
  • Salt & black pepper
  • For the roasted cauliflower:
  • 1 cauliflower, cut into small florets
  • Extra virgin olive oil
IN STOCK
  • 1 tsp smoked paprika
IN STOCK
  • 1 tsp sumac
  • Salt & black pepper
  • For the salad:
  • 1 bunch curly parsley, finely chopped
  • ½ red onion, finely diced
  • 1–2 tomatoes, finely diced
  • 1 cucumber, finely diced
  • Sherry vinegar
IN STOCK
  • Pinch of salt
  • Extra virgin olive oil
IN STOCK
  • To serve:
  • Hummus
  • Pomegranate seeds

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