All the spice, crunchy veg., some raw some roasted, and roast chickpeas! Served up in a mighty bowl with a creamy tahini dressing, this is just what my taste buds ordered.
We were short on leftovers this year in my house, pretty much just down to the fact that we didn’t end up going for the roast turkey and ham dinner and instead opted for steak! I do enjoy having leftover meat, but other than that there was far less prep, cutting, cleaning, trying to squeeze dishes of food into the fridge and so overall it was 100% more chilled.
I did mean that fresh cooking was completed much more over the festive period, and with my extended hiatus from the gym I had all the free time in the world to get cracking on some new recipes.
I will not be jumping on any diets, cleanses or any sort of restriction for January, however, I have been craving routine and just some more regular meals, with intermittent doses of chocolate of course still very much included. This dish satisfied my taste buds, veggie cravings and was a feast for the eyes. Roast dinners are not known for being so pretty; what they lack in beauty they make up for in belly hugs.
If you fancy giving your taste buds a totally different wake me up I urge you to give this one a go!
I’m coining this one a brightening mood boosting winter warmer salad, not only because it can be served warm and is packed full of spice, but it also has the added bonus of being topped off with Linwoods Milled Flaxseed with Bio Cultures and Vitamin D, which we could all do with more of in the darker months!
This recipe was originally created for Linwoods, this is not a sponsored post 🙂
Buffalo Chickpea and Cauliflower SaladPrint Recipe
- **For the Dressing**
- 60ml fresh lemon juice
- 60g smooth runny tahini
- 2 - 3 tbsp hot water
- 1 heaped tsp dried dill
- ½ tsp each of garlic powder and onion powder
- Salt and Black Pepper to taste
- **Everything Else**
- 1 small head of cauliflower, roughly chopped
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 2 tbsp Frank’s Hot Sauce
- 1 can of chickpeas, drained and rinsed well
- 2 heads of baby gem lettuce chopped
- 4 baby cucumbers diced; or half a medium cucumber diced
- 2 medium carrots, peeled to create ribbons
- 1 small red onion finely sliced
- 4 tbsp Linwoods Milled Flaxseed with Bio Cultures and Vitamin D
Whisk together all dressing ingredients, adding as much or as little hot water to reach desired consistency. If making in advance and storing in the fridge (for up to 3 days), it will thicken up further so you can add hot water to thin out before serving if necessary.
Preheat oven to 200C (400F).
Place cauliflower in a bowl and toss with hot sauce, ½ tsp of paprika and all the hot sauce. Place on a baking tray lined with baking paper and roast for 15 minutes.
After 15 minutes, place chickpeas on another baking paper lined tray, toss with ½ tsp paprika and roast for 15 minutes. Toss the cauliflower at this half way mark and continue to roast for 15 minutes while the chickpeas roast.
Assemble salads with gem lettuce, cucumber, carrot ribbons and red onion. Top with roast cauliflower and chickpeas, dollops of the tahini ranch dressing and garnish each salad with 1 tbsp of the Linwoods Milled Flaxseed with Bio Cultures and Vitamin D.