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  • Writer's pictureElise Rousse

The roast chickpeas and cauliflower rice salad

Updated: Aug 9, 2019

One of my dearest friend came over for a last-minute lunch; I had little time to cook but I still wanted to treat her with something new and tasty. I totally nailed it – it’s amazing what you can do with just a few vegetables and spice. Again, this is an effortless and cheap recipe; as healthy and clean as it gets.


  • Cauliflower, a few heads

  • Fennel, a big chunk

  • Quinoa, 100 grams (uncooked)

  • Cucumber, 1/4

  • Red pepper, 1/2

  • Cherry tomatoes, a handful

  • Avocado, 1

  • Pumpkin seeds, 2 tablespoons

  • Salt & pepper

  • Fresh coriander, a few leaves

  • Raisins (optional)

The vinaigrette

  • Dijon mustard, 1 tablespoon

  • Apple cider vinegar, 1 tablespoon

  • Olive oil, 2 tablespoons

  • Honey, 1 full teaspoon

The roast & spicy chickpeas

  • Chickpeas, a can

  • Olive oil, 2 tablespoons

  • Salt (I used Pink Himalayan salt)

  • Black pepper

  • Cayenne pepper

  • Garlic powder (optional)


Put the cauliflower heads in a blender or in a food processor, and blend until you get a rice-like texture.

Chop the fennel, cucumber, red pepper and cherry tomatoes thinly. Cut the avocado in small cubes.

Cook the quinoa and let it cool down.

Put everything together in a large bowl, add the pumpkin seeds and the vinaigrette. Stir well.

Once on a plate, add the spicy & roast chickpeas (check out the recipe here), and sprinkle with fresh coriander.



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