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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.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 4 people
Cuisine: Middle Eastern
Calories: 1234
Ingredients Method

Ingredients
  

  • ½ cauliflower
  • 2 shallots
  • 2 Tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • Juice of ½ lemon
  • 1 tin chickpeas
  • 1 handful cherry tomatoes
  • 1 tsp black cumin seeds
  • 3 Tbsp chopped coriander leaves
  • 6 cm piece cucumber
  • For the dressing:
  • 1 garlic clove minced
  • 1 Tbsp. olive oil
  • Juice of ½ lemon
  • ½ tsp smoked paprika

Method
 

  1. Cut the cauliflower into 4 steaks. Cut the shallots in half.
  2. In a bowl, mix the oil, paprika, ground cumin, lemon juice, salt and pepper.
  3. 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.
  4. Transfer them to a plate and let them cool.
  5. Meanwhile, drain the chickpeas and put them in a mixing bowl.
  6. Cut the cherry tomatoes in half and add to the chickpeas.
  7. Cut the cucumber into small pieces, then add to the chickpeas.
  8. When the grilled veggies have cooled, cut them into chunks and add them to the salad.
  9. If any marinade has remained, pour it over the salad. Add the olive oil, lemon juice, paprika and black cumin seeds.
  10. Season to taste, then add the coriander leaves and toss well.