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.
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.
4 servings