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The Mediterranean Salad Power House

This Mediterranean salad teams two power house nutritional foods together effortlessly. Chickpeas are a good source of protein, an excellent source of manganese and has high iron content which can boost your energy . Chickpeas are also rich in both soluble and insoluble dietary fiber which helps your digestion, while Cauliflower is an excellent source of Vitamin C, Vitamin K & Potassium. These are just a few of the many health benefits these 2 goodies have.

Roast Cauliflower & Chickpea

Prep Time: 5 minutes

Cook Time: 18 minutes

Total Time: 23 minutes

Serving Size: 2-3


  • • 3 cups of dried chickpeas (soaked overnight) or 1 can organic can of chickpeas

  • • 1 tablespoon ground cumin

  • • 1 teaspoon cumin seeds (lightly toasted)

  • • 1 tablespoon coconut oil/macadamia oil/extra virgin olive oil

  • • 1 full cauliflower, broken up into little florets

  • • 1 large handful of rocket

  • • ½ brown onion

  • • 4 garlic cloves

  • • salt and pepper


  • Pre-heat oven to 180 degrees

  • Toast the cumin seeds in a dry pan until fragrant.

  • Steam the cauliflower for 8 minutes (or just before fully cooked)

  • Roughly chop the garlic and onion, drizzle the oil in a heavy oven proof dish and place the onion, garlic and ground cumin in the oven for 5 minutes.

  • Remove from oven and add cauliflower and chickpeas, coat in onion and garlic mixture. Cover with foil and bake for 10 minutes.

  • Remove from oven and sprinkle cumin seeds on top.

  • Serve with a handful of rocket.

  • Enjoy!