By plantbaes
Spiced Roasted Cauliflower & Chickpea Salad
4 steps
Prep:10minCook:25min
A delicious and nutritious salad with roasted cauliflower and chickpeas, perfect for a healthy meal.
Updated at: Mon, 25 Nov 2024 19:53:07 GMT
Nutrition balance score
Great
Glycemic Index
41
Low
Glycemic Load
27
High
Nutrition per serving
Calories508.7 kcal (25%)
Total Fat22.9 g (33%)
Carbs65.4 g (25%)
Sugars19.5 g (22%)
Protein17.4 g (35%)
Sodium153.4 mg (8%)
Fiber20.6 g (73%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
1 ½ cupschickpeas
cooked
0.5 headcauliflower
diced in florets
2carrots
peeled and chopped in bite size
1 tspground lemon myrtle leaf
can be subbed with sumac
1 tspsweet paprika
½ tspground ginger
¼ tspground cardamom
1 Tbspolive oil
3 cupsmesclun
1avocado
sliced
½ cupmint
finely chopped
1shallot
finely chopped
¼ cuppomegranate seeds
10roasted almonds
chopped
1 Tbsporange juice
1 tsporange zest
2 tspmaple syrup
1 tspapple cider vinegar
1 tspwholegrain mustard
Instructions
Step 1
Preheat the oven to 400 °F.
Step 2
In a large baking tray, combine the chickpeas, cauliflower, carrots, lemon myrtle (or sumac), paprika, ground ginger, ground cardamom, and olive oil. Mix well, and bake for 25 minutes.
Step 3
In the meantime, prepare your dressing by whisking together the orange juice, orange zest, maple syrup, olive oil, apple cider vinegar, and wholegrain mustard.
Step 4
In a large salad bowl, add the roasted vegetables and chickpeas, mesclun, avocado, mint, shallot, pomegranate seeds, almonds, and the dressing. Adjust salt to taste and enjoy!
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