Spiced Roasted Cauliflower & Chickpea Salad

Name: Spiced Roasted Cauliflower & Chickpea Salad
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1½ cups chickpeas (cooked); ½ head cauliflower (diced in florets); 2 carrots (peeled and chopped in bite size); 1 tsp lemon myrtle (can be subbed with sumac); 1 tsp sweet paprika; ½ tsp ground ginger; ¼ tsp ground cardamom; 1 tbsp olive oil; 3 cups mesclun salad; 1 avocado (sliced); ½ cup fresh mint (finely chopped); 1 shallots (finely chopped); ¼ cup pomegranate seeds; 10 roasted almonds (chopped); 1 tbsp fresh orange juice; 1 tsp orange zest; 2 tsp maple syrup; 1 tsp apple cider vinegar; 1 tsp whole-grain mustard

4 steps

Prep:10minCook:25min

A delicious and nutritious salad with roasted cauliflower and chickpeas, perfect for a healthy meal.

Updated at: Mon, 31 Mar 2025 00:35:26 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories508.8 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 salad

¼ cuppomegranate seeds

10roasted almonds

chopped

1 Tbspfresh orange juice

1 tsporange zest

2 tspmaple syrup

1 tspapple cider vinegar

1 tspwhole-grain 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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