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Cauliflower and chickpea salad

If you're grappling with hormonal or digestive issues, prioritising your digestive health is crucial. Incorporating fibre-rich foods and cruciferous vegetables like cauliflower into your diet can support liver health and overall well-being. This cauliflower chickpea salad offers a delicious and convenient way to increase your fibre intake, supplemented with a variety of spices to help you reach your goal of consuming 30+ plants per week.

Cauliflower and chickpea salad recipe

Cauliflower and chickpea salad

Serves 2


  • 1/2 cauliflower, cut into smaller pieces

  • 2 tablespoons of extra-virgin olive oil

  • Sea salt

  • Pepper

  • 125g of cherry tomatoes, I used mix-coloured

  • 200g of chickpeas from a tin or box, I use these ones (drained and rinsed)

  • 50g of rocket (arugula) leaves

  • 20g of mixed seeds, I use this one

  • 3 tsp of Greek yoghurt

  • 2tsp of finely chopped mind leaves

Red sauce for cauliflower (I make a little bit more as this is a great sauce also to use for meat balls, chicken, mixed into greek yoghurt for a dipping sauce, a sandwich spread etc). Take a jar and put all the below ingredients in there:

  • 200g tomato sauce

  • 2 garlic gloves, peeled and grated or finely chopped

  • 1/2 cumin powder

  • 1/2 tsp of smoked paprika

  • 1tsp of ground coriander

  • 1/4 tsp cayenne pepper

  • Juice of half lemon

  • 1 tbsp of extra virgin olive oil

  • Sea salt

Put a lid on a jar and shake it, so ingredients get well-combined.

Tahini dressing for the salad (I also make a bit more of this salad dressing so I have something quick to add to another salad as a dressing when I make salad during a week). Take a glass jar and put all the below ingredients in there:

  • 3 tbsp of filtered water

  • 1 tsp of honey

  • Juice of half a lemon

  • 1/4 tsp of chilli flakes

  • 3 tbsp tahini (sesame seed paste, I use this one)

  • 1/2 garlic glove, peeled and grated or finely chopped

  • Sea salt and pepper to taste

Put a lid on and shake the jar vigorously until all ingredients are combined.


Preheat the oven to 180C and line a baking tray with a baking paper.

Cut the cauliflower in the bowl and mix three tablespoons of red sauce into it. Put the cauliflower florets on the baking paper and bake in the oven until tender.

Cut the tomatoes into half and mix together with chickpeas in a bowl, mix into it olive oil and a little bit of salt for taste. When cauliflower is ready, remove from the oven and bake the tomatoes and chickpeas in the oven for 10 minutes.

Toast the seed mix in a pan while the tomatoes and chickpeas are in the oven.

To assemble the salad, lay the rocket leaves at the bottom, then add the cauliflower, chickpeas and tomatoes. Add three dollops of Greek yoghurt, sprinkle the mint on top of the Greek yoghurt. Then sprinkle the seeds and finally drizzle with a tablespoon salad dressing at the top. Serve.


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