1. 1

   Step 1

   Preheat the oven to 200 °C top/bottom heat.

2. 2

   Step 2

   Cut the cauliflower into small florets.

3. 3

   Step 3

   Peel the carrots and 1-2 onions and slice them.

4. 4

   Step 4

   Spread the prepared vegetables on a baking sheet.

5. 5

   Step 5

   Mix some olive oil with curry powder and brush the vegetables with it or toss them in it.

6. 6

   Step 6

   Roast the vegetables in the oven for approx. 25-30 minutes.

   Timer 30 min
7. 7

   Step 7

   In the meantime, drain 1 jar of chickpeas.

8. 8

   Step 8

   Wash the 4-5 cherry tomatoes and cut them into pieces.

9. 9

   Step 9

   Whisk together a dressing made of olive oil, white balsamic vinegar, salt, pepper, and chili flakes.

10. 10

    Step 10

    Place the roasted vegetables, chickpeas, and tomatoes into a bowl.

11. 11

    Step 11

    Pour the dressing over the salad, toss everything together, and let it sit for a moment.

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