Photo Credit: Nichole Mitchell
Try our Roasted Cauliflower Chickpea Salad…it’s a real class act!
This recipe serves 4
1 large head cauliflower, cut into bite-sized florets
1 (15 oz) can chickpeas, drained and rinsed
2 tbsp extra virgin olive oil
salt and pepper to taste
1 cup dry quinoa
2 cups vegetable broth
½ cup fresh flat-leaf parsley, chopped
Dressing:
2 tbsp dijon mustard
2 tbsp apple cider vinegar
3 tbsp extra virgin olive oil
Preheat oven to 400F and line a baking sheet with parchment paper. In a large bowl, combine cauliflower, chickpeas, 2 tbsp olive oil, and season with salt and pepper. Transfer mixture to a baking sheet lined with parchment paper and bake for 15 minutes. Toss cauliflower and chickpeas and return to oven to bake for an additional 15 minutes. Meanwhile, add broth and quinoa to a small pot and bring to a boil. Once boiling, reduce heat to low and cover with lid. Let quinoa simmer for 20 minutes or until liquid is absorbed. To make the dressing, whisk together mustard, vinegar, and 3 tbsp olive oil. In a large bowl, toss cauliflower mixture, quinoa, dressing, and fresh parsley.
Nutrients per serving:
Calories (kcal) 470.4 Fat (g) 22.0 Saturated Fat (g) 3.2 Trans Fat (g) 0.0 Cholesterol (mg) 0.0 Sodium (mg) 372.2 Potassium (mg) 1255.9 Carbohydrate (g) 54.0 Fiber (g) 10.0 Sugar (g) 6.0 Protein (g) 18.1 Vitamin A (RAE) 32.0 Vitamin C (mg) 112.4 Calcium (mg) 125.0 Iron (mg) 5.0 Vitamin D (μg) 0.0 Vitamin E (mg) 4.0 Thiamine (mg) 0.4 Riboflavin (mg) 0.4 Niacin (NE) 7.5 Folate (DFE) 243.5 Vitamin B6 (mg) 0.7 Vitamin B12 (μg) 0.1
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