Spiced Roasted Cauliflower& Chickpea Salad

What do I need?

• 1½ cups tinned chickpeas (rinsed and drained)
• ½ head cauliflower, cut into florets
• 2 carrots, chopped
• 1 tsp sweet paprika
• ½ tsp ground ginger
• ¼ tsp ground cardamom
• 1 tbsp olive oil
• 2 cups chopped kale (stems removed)
• 1 avocado, sliced
• ½ cup chopped fresh mint
• ¼ cup pomegranate seeds
• 10 roasted almonds, chopped
• For the Dressing
• ¼ cup French or basic vinaigrette
• 1 tbsp orange juice
• 1 tsp orange zest
• 1 tsp maple syrup
• 1 tsp apple cider vinegar
• 1 tsp wholegrain mustard

How do I make it?

1. Preheat your oven to 200°C
   (fan-forced). On a large baking tray, toss the chickpeas, cauliflower, and carrots with paprika, ginger, cardamom, and olive oil. Spread out evenly and roast for 25 minutes, or until golden and tender.
2. Meanwhile, whisk together all
   the dressing ingredients in a small bowl or jar.
3. In a large salad bowl, add the kale and a splash of the dressing. Massage gently with your hands for
   a minute to soften. Then add the roasted veggies and chickpeas, avocado, mint, pomegranate seeds, and almonds. Drizzle over the remaining dressing and toss gently to combine.
4. Taste and season with salt if needed. Serve warm or at room temperature.