ROASTED CAULIFLOWER AND CHICKPEA SALAD

Created by Jenny Hui, executive chef of The Lazy Gourmet, this vegan-friendly recipe is full of vegetables and fibre-packed chickpeas. It's the perfect lunchtime or dinner powerhouse salad — no extra dishes required.

Or, enjoy this flavourful salad with a few other favourite salads and mains for a family-style meal:

■ 2 medium cauliflower, cut into bite-size florets

■ 3 tbsp (45 ml) olive oil

■ 1 cup (250 ml) chickpeas

■ 1/2 tsp (2.5 ml) smoked paprika

■ 1 tbsp (15 ml) olive oil

■ 4 tbsp (60 ml) apple cider vinegar

■ 1/4 piece red onion, julienned

■ 1/2 cup (125 ml) mayonnaise

■ 2 tbsp (30 ml) apple cider vinegar

■ 1 tbsp (15 ml) sugar

■ 1/4 cup (60 ml) chopped herbs such as dill, Italian parsley and cilantro

1. Preheat oven to 425 F. Line two sheet pans with parchment paper. Set aside. Place cauliflower florets and 3 tbsp olive oil in a bowl.

2. Season with salt and pepper. Toss, until cauliflower is coated with the oil. Transfer to one of the lined sheet pans. Place cauliflower into oven. Roast until tender and golden brown, about 20-25 minutes. Remove and toss with 4 tbsp of apple cider vinegar.

3. Set aside and cool.

4. Place chickpeas in a bowl. Add smoked paprika and 1 tbsp olive oil. Season with salt and pepper. Toss until chickpeas are coated. Transfer to the second lined sheet pan. Place chickpea in oven and roast for 15-20 minutes. Remove and cool.

5. In a small bowl, whisk together mayonnaise, apple cider vinegar, sugar and the herbs. Season with salt and pepper. Set aside.

6. In a medium bowl, place roasted cauliflower, chickpeas, julienned red onion and dressing. Toss to combine. Re-season if desired.

Yields: 4 servings