Spiced Cauliflower, Chickpea & Quinoa Salad

Warm, nutty & moreish

A lightly spiced, warm winter salad, packed with roasted cauliflower, juicy chickpeas and quinoa.

I made this as one of the salads for my first market back in 2026, and it’s so good that I wanted you to be able to make it at home, more often than I can be at the market. I also had some left over from the market, so to keep me warm, I popped it in the oven, tossed in some spinach and finished with some punch sriracha mayo.

RECIPE -
WARM CURRIED CAULIFLOWER, CHICKPEA & QUINOA SALAD

I made this for the market yesterday and saved some for myself, knowing that today I’d want it warmed for a mildy-spiced and nutty salad. Make in a big batch for a delicious lunch throughout the week.

INGREDIENTS (to make 4 portions) :
1 head of cauliflower
1 jar of Bold Bean chickpeas
200g of quinoa (I use this one)
1 tsp powdered veg stock
2 tsp curry powder
1 tsp nigella seeds
2 tsp cumin powder
1 tsp mustard seeds
1 tsp turmeric
3 tbsp olive oil
1 white onion
3 cloves of garlic
3 handfuls of spinach
Fresh coriander
1 tsp plant-based mayo
1 tsp sriracha

TO MAKE:
- Set your oven to 220c and begin to prep your cauliflower, by cutting the florets into even sizes.
- Add to a large bowl and then in a separate small bowl, mix together 1 tsp curry powder, 1 tsp nigella seeds, 1 tsp cumin, 1 tsp turmeric and 1 tsp mustard seeds. Add 2 tbsp olive oil (or more if too dry) and mix to get the consistency to pour over your cauliflower. Pour over and using your hands, massage in your spices, then lay on trays (with space around) and roast for around 20-30 minutes or until golden.
- Whilst this is roasting, cook your quinoa using the bag instructions, adding your powdered veg stock for extra flavour.
- Slice your onion into thin half moons and slice your garlic too, and in a frying pan, cook on a low heat with 1 tbsp of oil until soft. Next, add the rest of the spices and your chickpeas (drained). Once aromatic and toasted, take off the heat.
- Once the quinoa and cauliflower are cooked, allow to cool slightly and then add all the ingredients to a bowl and gently stir to combine.
- To make the sriracha mayo to top, mix your sriracha and mayo together until well combined.
- For your first portion, I’d add the spinach separately so it stays fresh. Plate up, top with fresh coriander and finish with the sriracha mayo - enjoy!
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TIP: Toss all together and keep store together, so the cauliflower, quinoa and chickpeas absorb more spice as the days go on.