Roasted Honey-Paprika Cauliflower and Chickpea Salad

Name: Roasted Honey-Paprika Cauliflower and Chickpea Salad
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: One medium head cauliflower, cut into florets; 1 can chickpeas, skins removed (optional but I find they roast better when removed); 2.5 tbsp honey, divided (use agave for vegan); 3 tbsp olive oil, divided; ¾ tbsp paprika; 1 tsp garlic powder; ¾ tsp salt; 1 avocado, chopped; ½ cup chopped parsley; ⅓ cup red onion, minced; Juice of ½ lime; ¼ cup Sunflower seeds

5 steps

Prep:10minCook:35min

Updated at: Thu, 17 Aug 2023 11:27:43 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories278.8 kcal (14%)

Total Fat17.3 g (25%)

Carbs27.5 g (11%)

Sugars10.5 g (12%)

Protein7.5 g (15%)

Sodium594.7 mg (30%)

Fiber7.4 g (27%)

% Daily Values based on a 2,000 calorie diet

Ingredients

5 servings

1 headcauliflower

medium, cut into florets

1can chickpeas

skins removed, optional but I find they roast better when removed

2 ½ Tbsphoney

divided, use agave for vegan

3 Tbspolive oil

divided

¾ Tbsppaprika

1 tspgarlic powder

¾ tspsalt

½ cupparsley

¼ cupsunflower seeds

Instructions

Step 1

Preheat the oven to 425.

Step 2

Add the cauliflower and chickpeas to a bowl, toss with 2 tbsp olive oil, 1.5 tbsp honey, paprika, garlic powder and salt. Toss to combine.

Step 3

Spread the mixture onto a sheet pan, roast for 30-35 minutes, until tender and brown.

Step 4

Add the roasted cauliflower and chickpeas to a bowl, add the avocado, parsley, onion, lime juice, the remainder of the olive oil and the remainder of the honey. Toss to combine.

Step 5

Transfer to a plate and top with sunflower seeds.

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