Whether you’re wanting new ideas for Meatless Monday or simply want to swap your lunchtime sandwich for a hearty salad, here’s a yummy recipe from our Dietician Partners, Nutted Out Nutrition that will tick all the boxes!

CAULIFLOWER AND CHICKPEA SALAD
Serves: 4

INGREDIENTS:

  • 1 head of cauliflower, chopped
  • 400g tin chickpeas, drained, patted dry
  • 2 teaspoon curry powder
  • 2 teaspoon olive oil
  • 1/3 cup currants
  • 1/4 cup red wine vinegar
  • 1/4 cup pine nuts
  • 1/2 cup flat parsley, chopped
  • 1/2 cup mint, chopped
  • 80g reduced fat feta

METHOD:

  • Put cauliflower and chickpeas in a large bowl, put in curry powder and olive oil.
  • Mix well until evenly coated.
  • Roast in the oven on 180oC for 30 minutes or until golden.
  • Toast pine nuts in a small pan over low heat until lightly browned and fragrant. Remove from pan and set aside.
  • Using the same pan, heat it over medium high heat, simmer currants in red wine vinegar for 3-5 minutes. Set aside.
  • Combine all ingredients in a salad bowl with the herbs. Sprinkle with feta
  • Serve & Enjoy!

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