Canadian Maple Roasted Cauliflower and Chickpea Salad

Shopping list

• 1 piece cauliflower — cut into florets

  Sub
• 400 g cooked chickpeas — drained

  Sub
• 3 tbsp olive oil

  Sub
• 2 tbsp maple syrup

  Sub
• 1 tsp dijon mustard

  Sub
• 1 tbsp apple cider vinegar

  Sub
• 50 g dried cranberries

  Sub
• 30 g pumpkin seeds — toasted

  Sub
• 1 bunch fresh parsley — chopped

  Sub
• 1 pinch salt — to taste

  Sub
• 1 pinch black pepper — to taste

  Sub

Step by step

1. 1

   Preheat your oven to 200°C (180°C fan).

2. 2

   Spread the cauliflower florets and chickpeas on a large baking tray, drizzle with 2 tablespoons olive oil, season lightly and toss well.

3. 3

   Roast for 25– 30 minutes, turning halfway, until the cauliflower is golden and the chickpeas are crisp.

4. 4

   In a small bowl, whisk together the maple syrup, mustard, cider vinegar and remaining olive oil to make the dressing.

5. 5

   Transfer the roasted vegetables to a serving bowl, add the cranberries and parsley, pour over the dressing and toss gently.

6. 6

   Scatter the toasted pumpkin seeds on top and serve warm or at room temperature.