Chickpea Salad with Clementines and Coriander Dressing

Ingredients

• 200 g chickpeas
• ½ x cauliflower
• 1 tbsp olive oil
• ½ tsp curry spice
• ½ tsp garlic salt
• 1 clove garlic
• ¼ pack fresh coriander
• ¾ dl crème fraîche
• ½ x red onion
• ½ x cucumber
• 1 x clementine
• ⅓ pack spinach

Method

1. Drain the chickpeas and rinse them well. Allow the chickpeas to dry in a kitchen towel.
2. Chop cauliflower into bouquets and place on a baking tray lined with baking paper together with the chickpeas.
3. Season with curry spice, garlic salt and oil and mix together. Bake in the middle of the oven at 225 degrees celsius for about 15 minutes.
4. Make coriander dressing. Mince the garlic and coriander. Add to a bowl with creme fraiche. Stir and season with salt and pepper.
5. Slice the red onion and cucumber into semicircles. Peel and separate the clementine slices.
6. Fill a plate with spinach, red onion, cucumber, clementines, chickpeas and cauliflower. Top with coriander dressing.