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Zucchini, Cauliflower and Chickpea Salad
Zucchini, Cauliflower and Chickpea Salad

Zucchini, Cauliflower and Chickpea Salad

Felicity MacLeod

Felicity MacLeod

Prep 10 mins10m
Cook 15 mins15m
Serves 4

It is barbecue season, the mercury is hitting the mid 30's, it's time for me to add to my salad repertoire and I know just the salad. I recently tested Raph Rashid's zucchini and chickpea salad from his fantastic cookbook, Hungry For That: recipes from the beatbox kitchen. I love this cookbook, it was recently given to me by the gorgeous Retail Marketing girls as a farewell gift.

The salad is full of Middle Eastern flavours and I have added a few more ingredients to remind me of my own travels in the region. This is a great salad to go along aside all grilled meats and fish.

↬ Adapted from Raph Rashid's Hungry For That: recipes from the beatbox kitchen, 2014, pg. 176

Ingredients

  • 2 Zucchinis (diced)
  • ½ head Cauliflower (cut into florets)
  • 1 tbsp olive oil (plus extra for drizzling)
  • 2 tbsps tahini
  • 2 tbsps greek style yoghurt
  • 1 lime (juiced)
  • ¼ tsp salt
  • 400 g canned chickpeas (drained)
  • 1 handful mint (chopped)
  • 1 handful coriander (leaves chopped)
  • 1 red onion (thinly sliced)

  • Spice Mix

  • 2 tsps freshly ground black pepper
  • 2 tsps all spice
  • 2 tsps ground cumin
  • 1 tsp ground coriander
  • 2 tsps dried oregano

Instructions

Keep screen awake
  • 1
    To make the spice mix put all the ingredients in a small bowl and mix well.
  • 2
    Heat oven to 180 degrees C and line a large baking tray with baking paper and spray with oil.
  • 3
    In a separate bowl, combine the zucchini, cauliflower, oil and spice mix. Transfer the veggies onto the baking tray and cook for , turn the vegetables and cook for a further or until the vegetables are tender. Transfer to a salad bowl and cool the veggies.
  • 4
    Meanwhile, whisk together the tahini, yoghurt, lime juice and salt in a bowl.
  • 5
    Add the chickpeas and tahini cream to the cooled veggie mixture and mix well. Add another squeeze of lime, and mint and coriander leavers and toss. Top with red onion and sprinkle over a pinch of salt and drizzle with olive oil.

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