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Spiced Cauliflower and Chickpea Rice Salad

Prep Time 20 mins
Cook Time 30 mins
Servings 6

Ingredients
  

  • 1 cup basmati rice
  • 1/2 medium cauliflower
  • 1 tbsp extra virgin olive oil
  • 1/2 tsp each ground cumin, turmeric, coriander, onion powder (onion powder optional)
  • 1/2 tsp chilli flakes
  • 1 small red onion, thinly sliced
  • 3 cloves garlic, chopped
  • 1 red capsicum, sliced
  • 1 tin chick peas, rinsed well
  • 1 block Greek or Danish feta, cubed
  • handful olives
  • 2 large mushrooms, thinly sliced
  • 2 handfuls baby spinach

Dressing

  • 3 tbsp extra virgin olive oil
  • 1 tbsp red wine vinegar
  • 1 tsp mustard
  • pinch sea salt and cracked black pepper

Instructions
 

  • Heat the oven to 180 C and prepare a large tray with baking paper.
  • Cut the cauliflower into small florets and place in a medium bowl. Drizzle with olive oil, add all the spice, stir well and place on the large tray to one side.
  • Put the sliced onion, capsicum and garlic into the bowl, drizzle with olive oil, stir, then place on same tray as the cauliflower and pop into the oven for 10 minutes. Check and put back into the oven for another 10 minutes.
  • While vegetables are cooking in the oven, cook the rice as per packet instructions.
  • Once rice and vegetables are cooked add them to a large salad bowl and mix together.
  • Stir through the chickpeas, mushrooms, olives, baby spinach and finally gently toss through the feta.
  • Mix together the dressing ingredients and pour over the salad and serve.

Notes

This salad can be served warm or cold and is great for lunchboxes.