Ingredients: 1 jar of chickpeas (220 grams drained), 400 grams of cauliflower florets, pinch of chili powder, 1 red onion (finely chopped), handful of fresh parsley (finely chopped), 25 grams of arugula, salt and pepper.
For the dressing: 1 tbsp coarse mustard, 1 tbsp agave syrup, 12.5 ml water, 12.5 ml apple cider vinegar, juice of 1 lime (or lemon), salt and pepper to taste
Step 1
Line the baking tray with baking paper and preheat the oven to 200 degrees.
Step 2
Place the drained chickpeas in a bowl and sprinkle the chili powder, salt and pepper over the chickpeas. Toss well.
Step 3
Spread the chickpeas on the lined baking tray and place in the oven. Roast the chickpeas until crispy, about 20-30 minutes.
Step 4
Place the cauliflower florets in the food processor and finely grind into a kind of couscous.
Step 5
Transfer the cauliflower couscous to a bowl and add the red onion, arugula and parsley. Toss carefully.
Step 6
Place all the ingredients for the dressing in the food processor and when you have a smooth dressing, it is ready.
Step 7
Add the roasted chickpeas to the couscous and pour the dressing over the couscous. Stir everything carefully and season with salt and pepper if necessary.
Step 8
Transfer the cauliflower couscous to a plate and eat slowly.
Step 9
Would you like to take your salad with you? Then divide the cauliflower couscous among the Boho-Tiffin dishes and take the dressing separately in a special dressing container.