Flavored with garlic and lemon, topped with crispy chickpeas, loads of fresh veg and a simple vinaigrette

This salad has it all. From the fluffy and fragrant couscous, to the most delicious roast cauliflower & crunchy chickpeas and of course a variety of greens, every mouthful is bursting with different flavors and textures. To finish it off, this salad is served with a simple lemon vinaigrette. Yum! 

  • Duration
  • Cook Time
  • Prep Time
  • 4-6Servings

Ingredients

Roasted Cauliflower & Chickpeas

    • 1 head cauliflower, separated into florets
    • 1 can chickpeas, rinsed & drained
    • 2 tbsp olive oil
    • 1 tsp dried oregano
    • 1/2 tsp smoked paprika
    • 1/2 tsp garlic powder
    • 1/2 tsp salt
    • 1/4 tsp pepper

Couscous

    • 1 tbsp olive oil
    • 1 tsp lemon zest
    • 2 garlic cloves, finely minced
    • 1 cup pearl couscous (I’m using the brand San Remo for this recipe!)
    • 1 cup vegetable stock
    • 1/4 tsp sea salt
    • 1/8 tsp ground black pepper

Lemon Mustard Vinaigrette

    • 1/4 cup extra-virgin olive oil
    • 1/4 cup freshly squeezed lemon juice
    • 1 tsp maple syrup (or any other sweetener)
    • 1 tsp wholegrain mustard
    • 1/4 tsp sea salt
    • 1/8 tsp ground black pepper

Salad

    • 3 cups of rocket and baby spinach
    • 1 large cucumber, chopped
    • 1 punnet cherry tomatoes, halved
    • 1 small red onion, thinly sliced
    • A handful of fresh basil

Preparation

  1. Preheat the oven to 200°C. In a large bowl, combine the cauliflower, chickpeas, olive oil and all of the spices. Toss to coat then evenly spread on a lined tray and bake in the oven for 45 minutes or until golden.
  2. In the meantime, heat the 1 tbsp olive oil in a small saucepan over medium heat and add in the minced garlic and lemon zest. Saute for 2-3 minutes to allow the flavors to infuse into the oil. Add in the pearl couscous and toast for 2 minutes, stirring frequently. Pour in the vegetable stock, salt and pepper, and increase the heat to bring to a boil. Once boiling, pop the lid on and reduce the heat. Allow couscous to simmer for 10 minutes. Once the time has elapsed, remove the lid and fluff up the couscous using a fork.
  3. For the lemon vinaigrette, combine all of the ingredients listed and whisk well. Set aside.
  4. To assemble the salad, add the rocket, baby spinach cucumber, tomato, red onion, and basil into a large bowl or plate. Top with the roast cauliflower and chickpeas and garlic lemon couscous. When ready to serve, pour a generous amount of the vinaigrette on top and toss to evenly coat. Enjoy! (P.S. this salad tastes even better when refrigerated and eaten the next day!)

This recipe has been republished with permission from Thriving On Plants. Find the original recipe here.

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