Turmeric Chickpea Salad

easy
difficulty
60 min.
total time

Ingredients for 4 persons

For the chickpeas

  • 1 Can (260g) Drained chickpeas
  • 2 TSP Olive oil
  • 1 TSP Turmeric
  • Salt, Pepper

For the cauliflower:

  • 0.5 Cauliflower
  • 1 TSP Sesame oil
  • 1 TSP Sunflower oil
  • 1 TSP Turmeric
  • Salt, Pepper

For the salad:

  • 1 Apple
  • 1 Avocado
  • 0.5 Red onion
  • 0.5 Bunch Petersilie
  • 0.5 Bunch Dill
  • 125 g Rocket salad
  • 80 g Cashew nuts
  • 8 TBSP Kühne yoghurt dressing

Preparation

Preheat the oven to 190 °C (fan). Toss chickpeas with vegetable oil, turmeric, salt and pepper in a bowl. Spread on a baking tray lined with baking paper and roast for 25–30 minutes.

Cut the cauliflower into small florets. Mix with sesame oil, sunflower oil, turmeric, salt and pepper, and spread on a separate baking tray or ovenproof dish. About 15 minutes before the chickpeas are done, place the cauliflower in the oven to warm and lightly brown.

Quarter and core the apple. Halve the avocado, remove the pit, and peel carefully. Slice the apple and avocado thinly. Wash the rocket, dice the red onion, and roughly chop the parsley and dill.

Toast the cashew nuts in a pan without oil over low heat until lightly golden.

Divide the rocket among bowls, top with the roasted chickpeas, cauliflower, apple, avocado, red onion, parsley, dill, and cashews. Drizzle with KÜHNE Yoghurt Dressing as desired.