A warm roasted salad with smoky spiced cauliflower and chickpeas, brightened with lime, fresh parsley, and toasted sunflower seeds.

Ingredients

• 1 jar QueenTM Chickpeas, drained and rinsed
• 1 large cauliflower, inner leaves sliced and head cut into florets
• 2.5 teaspoons agave nectar (or honey)
• 3 tablespoons extra virgin olive oil
• 1 teaspoons smoked paprika
• 1 teaspoons cumin
• 1 teaspoons garlic powder
• 1 teaspoons salt
• 2 tablespoons lime juice
• 25 grams fresh parsley, chopped
• 50 grams red onion or shallot, finely diced
• 10 grams sunflower seeds, toasted

Steps

1. Preheat the oven to 200°C (fan 180°C / gas mark 6).
2. Add the cauliflower florets (and inner leaves) and chickpeas to a large bowl. Toss with the agave nectar (or honey), extra virgin olive oil, smoked paprika, cumin, garlic powder, and salt until evenly coated.
3. Spread everything in a single layer onto a large sheet tray – don’t overcrowd or it will steam rather than roast. Roast for 30–35min until the cauliflower is tender and slightly charred at the edges. Allow to cool slightly.
4. Transfer the roasted cauliflower and chickpeas to a bowl. Toss with the red onion or shallot, fresh parsley, toasted sunflower seeds, and lime juice. Taste and adjust with more lime juice, salt, or a drizzle of olive oil as needed.
5. Serve warm or at room temperature. Great on its own or alongside flatbreads, grains, or yoghurt.