Crispy Chickpea and Roasted Cauliflower Salad
with Quinoa and Roasted Garlic Vinaigrette
Crispy Chickpea and Roasted Cauliflower Salad
A hearty salad with crispy chickpeas, roasted cauliflower, and fluffy quinoa, finished with a savory roasted garlic vinaigrette for a satisfying, plant-based meal.
Ingredients
For 2 servings
- 2 ounce Arugula
- 1 unit Carrots
- 12 ounce Cauliflower Florets
- 1 box Chickpeas
- 2 clove Garlic
- 1 unit Honey
- 1 unit Lemon
- ¼ ounce Parsley
- ½ cup Quinoa
- 1 teaspoon Ras el Hanout
Additional Ingredients
- 3 tablespoon Olive Oil
- unit Pepper
- unit Salt
Mediterranean
PDF
DifficultyEasy
Total Time30m
Calories723
Protein27g
Carbs92g
Fat28g
Tags:
VeganVeggieGluten-freeFiber SmartLow Sodium
Swaps and substitutions
For a stricter vegan version, replace the honey with maple syrup or agave in the dressing. If you avoid garlic, leave it out and add extra lemon zest or a little mustard for tang.
What to serve with it
Serve it with warm flatbread or crusty bread and a simple soup for a fuller lunch. A citrusy drink or sparkling water with lemon keeps the flavors bright without overpowering the salad.
