Crunchy Chickpea, roast cauliflower & hummus nourish bowl

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Makes 2

Chickpeas:
2 cups canned chickpeas, drained and rinsed
Drizzle of olive oil
1 tsp onion powder
1 tsp garlic powder
1 tsp cumin
1 tsp smoked paprika
Pinch of salt and pepper

Cauliflower:
1 head of cauliflower cut into smaller pieces
Drizzle of olive oil
1 tsp onion powder
1 tsp cumin
1 tsp smoked paprika
Pinch of salt and pepper

Tabouli style salad:
1 bunch curly parsley, finely chopped
1/2 red onion, finely diced
1 tomato, finely diced
1 cucumber, finely diced
Juice from 1/2 lemon
Pinch of salt
1/2 tbsp olive oil
(I didn’t add grain but I would definitely next time add bulgur or quinoa)

Other:
Hummus
Pomegranate seeds
Sesame seeds

Preheat oven to 200c. Add the cauliflower on a lined baking tray and add the olive oil and seasonings. Toss to coat.

Add the chickpeas on a lined baking tray and add the olive oil and seasonings. Toss to coat.

Place both trays in the oven (cauliflower on top) and bake for 35 minutes.

In the meantime combine the salad ingredients in bowl.

Add the hummus to the bowls, then the salad, cauliflower, chickpeas, pomegranate and sesame seeds. Enjoy!

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