Savoury recipes

The roast chickpeas and cauliflower rice salad

One of my dearest friend came over for a last-minute lunch; I had little time to cook but I still wanted to treat her with something new and tasty. I totally nailed it – it’s amazing what you can do with just a few vegetables and spice. Again, this is an effortless and cheap recipe; as healthy and clean as it gets.


  • Cauliflower, a few heads
  • Fennel, a big chunk
  • Quinoa, 100 grams (uncooked)
  • Cucumber, 1/4
  • Red pepper, 1/2
  • Cherry tomatoes, a handful
  • Avocado, 1
  • Pumpkin seeds, 2 tablespoons
  • Salt & pepper
  • Fresh coriander, a few leaves
  • Raisins (optional)

The vinaigrette

  • Dijon mustard, 1 tablespoon
  • Apple cider vinegar, 1 tablespoon
  • Olive oil, 2 tablespoons
  • Honey, 1 full teaspoon

The roast & spicy chickpeas

  • Chickpeas, a can
  • Olive oil, 2 tablespoons
  • Salt (I used Pink Himalayan salt)
  • Black pepper
  • Cayenne pepper
  • Garlic powder (optional)


Put the cauliflower heads in a blender or in a food processor, and blend until you get a rice-like texture.

Chop the fennel, cucumber, red pepper and cherry tomatoes thinly. Cut the avocado in small cubes.

Cook the quinoa and let it cool down.

Put everything together in a large bowl, add the pumpkin seeds and the vinaigrette. Stir well.

Once on a plate, add the spicy & roast chickpeas (check out the recipe here), and sprinkle with fresh coriander.

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