Chickpea salad with winter vegetables and pine nuts
Easy, quick and healthy salad with chickpeas, cauliflower, sweet potato and pine nuts with cool orange juice dressing ideal for vegan, vegetarian and for those who are fasting!
Ingredients
Ingredients for the salad:
- 300 grams chickpeas soaked 12 hours in water
- 1/2 piece small cauliflower (about 1 kg)
- 2 piece sweet potatoes peeled and thinly sliced
- 2 tablespoon roasted pine nuts
- 4 -5 tablespoon olive oil
- 1 teaspoon sweet paprika powder
- 1 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- salt
- freshly ground pepper
Ingredients for the dressing:
- 1/2 teacup olive oil
- 1/4 teacup balsamic vinegar
- 1 tablespoon orange juice
- 1 tablespoon parsley finely chopped, just the leaves
- 1 piece whole garlic baked in the oven
- 1/2 teaspoon coriander powder
- 1/2 teaspoon sweet paprika powder
- salt
- freshly ground pepper
Instructions
- Soak the chickpeas overnight in a deep bowl with plenty of water and the next day, drain and boil them in cold water without salt until tender. Then drain and set aside.
- At the same time, cut the cauliflower into bunches and then each bunch into thick slices and set aside.
- Peel and cut the sweet potatoes into thick slices and then into large squares and set aside.
- Preheat the oven to 180 degrees on the grill.
- Put the cauliflower and sweet potato in a deep bowl and add the olive oil, sweet paprika. cumin, coriander, salt, pepper, and mix with your hands to get the vegetables very wet.
- On an oven tray with non-stick paper, lay the vegetables side by side and bake for about 45 minutes or until tender.
- Cut the garlic vertically and place it in the oven to roast as well.
- Place the cooked chickpeas in a deep bowl with the roasted vegetables and gently toss to combine.
- In a blender, combine all the ingredients for the dressing with the roasted garlic without the peel and puree until smooth.
- Pour the dressing over the salad and sprinkle with the pine nuts, which you have first passed through the pan a little.
- Serve the chickpea salad warm in a bowl and top with a little more olive oil.