Turmeric Cauliflower and Chickpea Salad
By OcadoLife
Published on 20 June 2025
Making the most of a ready-made tub of spiced cauli florets, this Turmeric Cauliflower and Chickpea Salad gives you maximum flavour with minimum effort. OcadoLife recipe editor Lauren Hoffman pairs the pre-prepped cauli with fresh ingredients to really ramp up the veg portions and uses the spiced cauli oil as the base for a tangy dressing. For another fancy-feeling but fuss-free salad, try Lauren’s Watermelon and Cherry Salad with Feta and Za’atar – search for the recipe online.Time and servings
10 minsTotal time
2Servings
10 minsPrep time
Ingredients
- 1 (170g) tub M&S Turmeric Cauliflower Florets
- ½ lemon, juiced
- 1 tbsp Greek-style vegan yoghurt
- 1 tsp mango chutney
- 200g chickpeas from a jar
- 2 tbsp pomegranate seeds
- 2 large handfuls lamb’s lettuce
- 2 dollops pickled red onion
- 1 tbsp seed topper
Method
Step 1
Remove the cauliflower florets from the tub and transfer to a mixing bowl, leaving behind as much oil as possible. To the oil, add the lemon juice, yoghurt and mango chutney; mix well. If needed, thin it out with 1-2 tsp water.Step 2
To the florets, add the chickpeas, cucumber and pomegranate seeds. Pour over the dressing; toss to coat.Step 3
Divide the cauli-chickpea mix between 2 plates, along with the lettuce. Scatter over the pickle and seed topper and serve.