Salads? I just love them. I eat at least one every day. Most times I make them in such a way that they can be served as a proper meal. Easy to prepare in advance and incredibly portable (and healthy of course) a salad is the best option for my lunch break at work.
I always find the way to add different ingredients, flavors and textures that will give this extra twist to my salads. Take this one for example.
One of my favorite ones. With the necessary leafy greens, cauliflower and broccoli. I usually roast the vegetables in the oven, in order to give them a perfect, caramelized exterior, but at the same time keep the inside juicy and moist (something that definitely doesn’t happen when I steam them!). Instead of croutons, I use these spiced roasted chickpeas, which are far healthier and tastier.
The vinaigrette is simple and delicate. Virgin olive oil, lemon and thyme. It gives the necessary acidity to balance the sweetness of the roasted vegetables.
Easy to make, this roasted cauliflower and broccoli salad is healthy and delicious, perfect for lunch or dinner.
- 1 small head cauliflower, cut into florets
- 1 small head broccoli, cut into florets
- 2 tbsp olive oil
- 2-3 cups leafy greens (rocket, spinach, lettuce, etc)
- 4 tbsp roasted spiced chickpeas ** see recipe below**
- 2 tbsp pumpkin seeds
- 5 tbsp olive oil
- 3 tbsp lemon juice
- 1/4 tsp garlic powder
- 1/2 tsp dried thyme
- salt, pepper to taste
- Preheat the oven to 400 F (200 C)
- Place broccoli and cauliflower florets in a large bowl. Pour olive oil over vegetables and toss until evenly coated. Add salt and pepper.
- Spread the florets into a baking sheet and roast in the preheated oven for about for 30-40 minutes or until the vegetables are nicely browned. The broccoli will be ready earlier than the cauliflower, so if it starts getting too brown, cover the vegetables with aluminum foil.
- Remove from the oven when done and let cool for about 20-30 mins.
- In the meantime make the vinaigrette: In a small bowl or glass, add the olive oil and the lemon juice. Mix well with a fork and then add salt, pepper, thyme and garlic powder. Give the vinaigrette a taste and add more salt and pepper if needed.
- To serve: Arrange the green leaves on a plate or bowl and toss with half of the vinaigrette. Place the cauliflower and broccoli florets on top and add the rest of the vinaigrette
- Sprinkle with the spiced chickpeas and pumpkin seeds and serve immediately.
- 2 cups chickpeas, cooked (about 250gr.)
- ½ tsp ground cumin
- ½ tsp chili powder
- ¾ tsp curry powder
- ½ tsp smoked paprika
- ¼ tsp ground coriander
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp olive oil
- Preheat oven to 400°F/200°C and line a baking pan with parchment paper
- Place the chickpeas in a medium bowl and toss with olive oil, seasoning and spices until coated
- Spread the chickpeas on the pan. Roast the chickpeas for about 40 minutes, stirring halfway through the cooking time. Remove from the oven when they turn golden and crispy.
- Remove from the oven. Let cool, and serve at room temperature.