Description
A delicious and healthy roasted cauliflower and chickpea salad with a tangy lemon dressing.
Ingredients
Scale
- 1 medium head cauliflower, chopped into florets
- 1 can (15 oz) organic chickpeas, drained and rinsed
- 3 tbsp fresh lemon juice
- 2 garlic cloves, minced
- 3 tbsp extra virgin olive oil
- ¼ cup fresh parsley, chopped (or cilantro)
- Salt & pepper to taste
- ½ tsp paprika (optional)
Instructions
- Preheat oven to 425°F (220°C). Toss cauliflower florets with olive oil, salt, and paprika. Spread on a baking sheet and roast for about 25 minutes until golden brown.
- While cauliflower roasts, rinse and drain chickpeas thoroughly; pat dry.
- In a small bowl, whisk together lemon juice, minced garlic, olive oil, salt, and pepper.
- Once cooled slightly, combine roasted cauliflower with chickpeas in a large bowl. Pour the dressing over the mixture.
- Gently fold in chopped parsley or cilantro until evenly distributed.
- Serve immediately or let it chill before serving.
Notes
- This salad can be served warm or cold.
- Feel free to substitute parsley with cilantro if preferred.
- Add extra spices for additional flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 2g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg