Cauliflower, Chickpea & Orange Salad

A delicious lunch or accompaniment to a light evening meal this salad is not only sweet tasting with subtle spice but is filling too.

Ingredients
1 medium sized cauliflower, finely chopped (use a food processor if you have one)
1 tsp ground cumin
10 stoned prunes, chopped
400g cooked chickpeas
2 tbsp whole almonds, roughly chopped
handful of rocket leaves
1 navel orange, peeled and sliced
juice 1 lemon
1 tbsp white wine vinegar
1 tbsp extra virgin olive oil

Method
Mix the dry ingredients and the orange slices in a bowl, season with a little salt and pepper. Pour the juice, vinegar and oil into a small jar, close the lid and shake well to combine. Drizzle over the salad ingredients and toss lightly before serving. 

This recipe was inspired by a vegan option found in BBC Goodfood magazine, their recipe called for bulgur wheat, dates, baby spinach and clementines but I prefer this wheat free option with cauliflower and use the other ingredients that I have to hand.