Ingredients: 1 jar of chickpeas (220 grams drained), 400 grams of cauliflower florets, pinch of chili powder, 1 red onion (finely chopped), handful of fresh parsley (finely chopped), 25 grams of arugula, salt and pepper.

For the dressing: 1 tbsp coarse mustard, 1 tbsp agave syrup, 12.5 ml water, 12.5 ml apple cider vinegar, juice of 1 lime (or lemon), salt and pepper to taste

 Step 1

Line the baking tray with baking paper and preheat the oven to 200 degrees.

Step 2

Place the drained chickpeas in a bowl and sprinkle the chili powder, salt and pepper over the chickpeas. Toss well.

Step 3

Spread the chickpeas on the lined baking tray and place in the oven. Roast the chickpeas until crispy, about 20-30 minutes.

Step 4

Place the cauliflower florets in the food processor and finely grind into a kind of couscous.

Step 5

Transfer the cauliflower couscous to a bowl and add the red onion, arugula and parsley. Toss carefully.

Step 6

Place all the ingredients for the dressing in the food processor and when you have a smooth dressing, it is ready.

Step 7

Add the roasted chickpeas to the couscous and pour the dressing over the couscous. Stir everything carefully and season with salt and pepper if necessary.

Step 8

Transfer the cauliflower couscous to a plate and eat slowly.

Step 9

Would you like to take your salad with you? Then divide the cauliflower couscous among the Boho-Tiffin dishes and take the dressing separately in a special dressing container.