Cauliflower, Leek + Crispy Chickpeas with Tamari Dressing
GLUTEN FREE + VEGAN
serves 4 as a side salad
1 can chickpeas
4 spring onions, sliced
30g coriander, chopped
For the dressing:
2 tbsp tamari/soy sauce
2 tbsp olive oil
1 tsp Apple cider vinegar
1 tsp agave
1 clove garlic
1 cm knob ginger
Cut the cauliflower into florets and place on baking tray. Toss in salt + olive oil and put in the oven. Roast for 15 minutes.
Drain the chickpeas, wash and place in a baking tray with salt and oil. Put in the oven and roast for 25 minutes until crispy.
Cover the quinoa with 200ml boiling water. Cook with the lid for 15 minutes until the water has evaporated.
Chop the leek and add into the pan with the cauliflower. Roast for a further 10 minutes until they’re both crispy.
Meanwhile, make the dressing by mixing all the ingredients in a bowl.
Chop the spring onion and coriander into a large bowl.Add the cauliflower, leeks, chickpeas and quinoa. Mix in the dressing, and plate into a salad bowl. Enjoy!