Warm Salad (Chickpeas & Cauliflower)
This Warm Salad (Chickpeas & Cauliflower) is a filling and flavorful dish that's perfect for lunch or dinner. It's gluten-free and vegan, making it suitable for many dietary preferences. The roasted cauliflower and chickpeas are a great source of protein and fiber, while the arugula and lemon dressing add a fresh and tangy flavor. It's a great way to incorporate more vegetables and plant-based proteins into your diet.
Allergen Information: Contains None
Nutrition Facts
Per serving
Energy
149 kcal
Protein
8 g
Carbs
23 g
Fat
5 g
Fiber
7 g
Ingredients
Cauliflower
0.5 cup, chopped florets (100g)
Chickpeas (Soaked)
1 small cup (100g)
Red Onion
0.25 cup, sliced (50g)
Clove Garlic, Chopped
1 tsp (5g)
Arugula Leaves (Chopped)
0.5 cup (100g)
Common salt
0.5 tsp (2.5g)
Black Pepper
0.5 tsp (1g)
lemon juice
1 tbsp (15g)
Fresh Parsley (chopped)
2 tbsp (10g)
Fresh Mint (chopped)
2 tbsp (6g)
Olive Oil
1 tsp (5g)
Instructions
Preparation
-Boil chickpeas.
Cooking Steps
Preheat the oven to 200°C.
In a large bowl, toss cauliflower florets, boiled chickpeas, sliced red onion, chopped garlic, olive oil, salt, and black pepper.
Spread the mixture on a baking sheet and roast in the preheated oven for 20-25 minutes, until the cauliflower is tender and slightly browned.
In a large bowl, combine the roasted cauliflower and chickpea mixture with arugula, chopped fresh parsley, chopped fresh mint, and lemon juice. Toss well to combine.
Serve warm and enjoy!