This mid-winter salad, put together by Cosset Cafe head cook Sophie Lewis, puts a new spin on roast vegetables. Spiced cauliflower, sweet onion and fresh-cooked chickpeas make for a decidedly more-ish lunch or light dinner.
For more ideas, pay a visit to the cafe - in Auckland's Mt Albert - or check out the team's recipes for Spiced Carrot and Coconut Soup and Coconut Lime Loaf.
All food recipes at Cosset Cafe are free of animal products.
Prepare the chickpeas
1. Soak one cup of dried chickpeas in plenty of cold water and 1/2 tsp baking soda for four to six hours.