What to do when the fridge is bare bar some lonesome veggies in the crisper?
This happens to us all the time and our first reaction is to close the fridge and call for take out. But then we remember this warm and spicy brassica and chickpea salad, which is super easy and can be adapted for pretty much any other vegetable in the fridge.
Try and keep some tinned chickpeas or lentils in the pantry for these desperate times – they are versatile and add excellent protein and fibre to salads.
This recipe feeds 2 as a main or 4 as a side and you can make it a more substantial meal by adding grilled haloumi or chicken.
P.S. In reality we don’t measure our spices using a teaspoon, who has time for that? We just do a few shakes from the spice jar and give a best estimate for the recipe.
You will need
- Half a head of cauliflower broken into bite size florets
- Head of broccoli broken into bite size florets
- 400g tinned chickpeas rinsed and drained
- Olive oil
- 1/2 tsp each of cumin, ground coriander, allspice, smoked paprika
- 1/4 tsp cayenne pepper
- 1 tbsp tahini
- 1 tbsp low-fat greek yogurt
- 1 tbsp lemon juice
- Salt and pepper
What you do
Heat the oven to 200°C fan assisted. Place the chickpeas, cauliflower, and broccoli in a large baking tray and scatter over the spices, salt and pepper and 2 x tbsp of olive oil. Toss to combine and place in the oven for 30 minutes or until nicely browned all over (give it a stir halfway through cooking).
Meanwhile, make the tahini dressing by mixing the tahini, yoghurt, lemon juice and a pinch of salt. Add a tbsp of water if too thick. Serve the dish warm drizzled with tahini dressing and a colourful chopped salad.