Roasted garlic & chickpeas
Cut off the top part of the garlic bulb to reveal the cloves, wrap the bulb in foil, place on one side of a baking tray lined with baking paper.
Roast for approx. 10 mins. in the centre of an oven preheated to 180°C.
In a bowl, thoroughly mix the chickpeas with the oil, salt and spices. Remove the tray from the oven. Place the chickpeas on the other side of the tray, roast the garlic and chickpeas for a further 20 mins. (total cooking time for the garlic: approx. 30 mins.).
Plate up all of the ingredients (together with the roasted chickpeas).
Rinse the soaked cashew nuts and drain well, transfer to a blending cup. Allow the roasted garlic to cool slightly, squeeze the pulp from the cloves into the blending cup. Add the tahini, water and salt, blend/mix everything together until smooth. Drizzle the dressing over the salad.