A delicious and nutritious salad with roasted cauliflower and chickpeas, perfect for a healthy meal.
Preheat the oven to 400°F.
Combine chickpeas, cauliflower, carrots, lemon myrtle, paprika, ground ginger, ground cardamom, and olive oil on a large baking tray. Mix well.
Bake the mixture for 25 minutes.
Whisk together orange juice, orange zest, maple syrup, olive oil, apple cider vinegar, and wholegrain mustard to prepare the dressing.
In a large salad bowl, mix the roasted vegetables and chickpeas with mesclun, avocado, mint, shallot, pomegranate seeds, almonds, and the dressing.
Adjust salt to taste and enjoy your salad fresh.
