Name: Crunchy Chickpea And Cauliflower Salad by Brindisa
Yield: 4 servings
Ingredients: 400 g Brindisa Perelló Lechoso chickpeas, drained and rinsed; Extra virgin olive oil; 2 tsp smoked paprika; Sherry vinegar; 1 cauliflower, cut into small florets; 1 tsp sumac; 1 bunch curly parsley, finely chopped; red onion, finely diced; 2 tomatoes, finely diced; 1 cucumber, finely diced; Hummus; Pomegranate seeds; Salt & black pepper

AuthorBen WatsonCategoryDinner, Lunch, Spring, Summer, Vegetable

At Ben’s Farm Shop, we love dishes that celebrate simple, honest ingredients and this vibrant salad does just that. This recipe is a from Brindisa, it’s all about contrast: smooth, creamy hummus paired with crunchy roasted chickpeas and cauliflower, finished with a fresh, colourful chopped salad.

Using quality chickpeas that crisp up beautifully in the oven, this dish is as satisfying as it is wholesome. Perfect for a light lunch or as a generous sharing side, it’s a great example of how a few good ingredients can come together to create something really special.

Yields4 Servings

400 g Brindisa Perelló Lechoso chickpeas, drained and rinsed

Extra virgin olive oil

2 tsp smoked paprika

Sherry vinegar

1 cauliflower, cut into small florets

1 tsp sumac

1 bunch curly parsley, finely chopped

red onion, finely diced

2 tomatoes, finely diced

1 cucumber, finely diced

Hummus

Pomegranate seeds

Salt & black pepper

Preheat the oven to 200°C.

Toss the cauliflower with olive oil, smoked paprika, sumac, salt and pepper. Spread out on a baking tray.

On a separate tray, toss the chickpeas with olive oil, smoked paprika, salt and pepper.

Meanwhile, mix the parsley, red onion, tomatoes and cucumber in a bowl. Dress with a pinch of salt and a drizzle of olive oil and sherry vinegar.

To serve, spread hummus on the base of a plate. Top with the fresh salad, then the roasted cauliflower and crunchy chickpeas. Finish with pomegranate seeds.

Ingredients