Kunal's Cauliflower and Chickpea Salad

Instructions

1. 1

   Preheat your oven to 200°C (392°F).

2. 2

   Cut the cauliflower into small florets and place them on a baking sheet.

3. 3

   Drizzle 1 tablespoon of olive oil over the cauliflower, and season with salt, pepper, and cumin powder.

4. 4

   Roast the cauliflower in the oven for about 20-25 minutes, or until golden and tender.

5. 5

   While the cauliflower is roasting, rinse and drain the canned chickpeas.

6. 6

   Halve the cherry tomatoes and finely slice the red onion.

7. 7

   In a large bowl, combine the roasted cauliflower, chickpeas, cherry tomatoes, and red onion.

8. 8

   In a small bowl, mix the remaining 1 tablespoon of olive oil with the lemon juice.

9. 9

   Pour the dressing over the salad and toss everything together gently.

10. 10

    Adjust the seasoning with more salt and pepper if needed.

11. 11

    Garnish with fresh parsley before serving.

12. 12

    Serve the salad warm or at room temperature.