Grilled cauliflower and chickpea salad
This grilled cauliflower and chickpea salad is perfect summer lunches, garden parties or barbecues. You can serve it as a main vegan dish with sourdough, couscous or buckwheat – or as a side dish with grilled/barbecued meat and fish.
Ingredients
Method
- Cut the cauliflower into 4 steaks. Cut the shallots in half.
- In a bowl, mix the oil, paprika, ground cumin, lemon juice, salt and pepper.
- Brush the cauliflower steaks and shallot halves with this mixture, then put them on a griddle pan or barbecue and grill them until tender and lightly charred.
- Transfer them to a plate and let them cool.
- Meanwhile, drain the chickpeas and put them in a mixing bowl.
- Cut the cherry tomatoes in half and add to the chickpeas.
- Cut the cucumber into small pieces, then add to the chickpeas.
- When the grilled veggies have cooled, cut them into chunks and add them to the salad.
- If any marinade has remained, pour it over the salad. Add the olive oil, lemon juice, paprika and black cumin seeds.
- Season to taste, then add the coriander leaves and toss well.