Cauliflower & Chickpea Salad 

Cauliflower & Chickpea Salad

By: Georgia Harding

This flavoursome honey-roasted cauliflower & chickpea salad is very easy to make and is a perfect entrée at any barbecue.

Ingredients

• 1 head cauliflower
• 425g tin chickpeas, drained
• 1 red onion, peeled & cut into eight wedges
• 2 tsp smoked paprika
• 3 tbsp honey
• 3 tbsp olive oil
• Sea salt & freshly ground black pepper, to taste
• 95g flaked almonds
• 1 bunch fresh mint leaves, to serve
• 1 lemon, quartered, to serve

Method

• Preheat the oven to 200°C fan forced.
• Break the cauliflower into small florets and place on a large baking tray with the chickpeas and wedges of onion.
• Mix the paprika, honey, olive oil and seasoning in a small bowl.
• Pour over the veggies and mix well with your hands to coat the cauliflower,
  onion and chickpeas.
• Bake in the preheated oven for 25-30 mins.
• Place the almonds on a tray and add to the oven to toast for the last 5 mins.
• Allow it all to cool before mixing with the mint leaves to serve alongside a
  wedge of lemon.

Georgia Harding is a naturopath with almost 20 years experience, a mother and a passionate health educator. After many years consulting in a busy practice, lecturing in natural medicine and sharing her knowledge on talkback radio, Georgia decided to reach out and share her passion for holistic health by developing her blog, Well Nourished.
On her website, she shares fad-free health advice and intolerance/allergy-friendly recipes to inspire people to live happy, healthy lives and create delicious food memories.

Georgia’s ebook Rise and Shine: A Well Nourished Breakfast will inspire and guide you to prepare the most important meal of the day in just minutes. Her latest ebook The Well Nourished Lunch Box contains over 50 nut-free, allergy-friendly wholefood sweet and savoury snacks, lunches and meals to inspire you to pack a nourishing lunch box that your kids will love to eat and you will love to make.