@foodiecharley's Cauli & Chickpea Salad

10 min
30 min
@foodiecharley's Cauli & Chickpea Salad


  • Preheat oven to 200C.

  • Chop the sweet potato and cauliflower into bite sized pieces. Transfer them onto a baking tray and add the drained chickpeas.

  • Season with olive oil, ground cumin, smoked paprika, ground coriander, garlic powder, salt and black pepper. Give it a good mix, pop 1 clove garlic (for the dressing) into a corner, and roast in the oven for 30 mins. 

  • To make the yog dressing, in a small bowl add The Coconut Collaborative Natural Coconut Yog, extra virgin olive oil, roasted garlic, fresh mint, lemon juice, salt and pepper. Stir well until smooth and creamy.

  • Once the vegetables and chickpeas are finished in the oven, add them to a large bowl alongside the fresh salad leaves and chopped cherry tomatoes. 

  • Serve into two separate bowls, drizzle on the yog dressing, sprinkle on a pinch of pumpkin seeds and enjoy. 

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