Description
A vibrant and nutritious salad that incorporates roasted cauliflower and chickpeas, bursting with flavor and packed with protein.
Ingredients
Scale
- 1 medium head of cauliflower
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 1 teaspoon cumin
- Salt and pepper to taste
- 1/4 cup fresh parsley or cilantro, chopped
- 1/2 cup cherry tomatoes, halved
- 1/4 red onion, thinly sliced
- 1 avocado, diced
- Juice of 1 lemon
Instructions
- Preheat your oven to 425°F (220°C).
- Wash and cut the cauliflower into bite-sized florets and place in a large bowl.
- Drain and rinse the chickpeas, add to the bowl with olive oil, cumin, salt, and pepper, and toss until well-coated.
- Spread the mixture on a baking sheet and roast for 20-25 minutes until golden brown, stirring halfway through.
- While the vegetables roast, chop the parsley or cilantro, cherry tomatoes, and red onion, and combine in a large bowl.
- Once the roasted mixture cools slightly, add it to the salad and squeeze fresh lemon juice over everything. Adjust salt and pepper to taste and toss gently.
- Top the salad with diced avocado before serving.
Notes
This salad is perfect served chilled or at room temperature and can be paired with grilled chicken or fish.
- Prep Time: 15
- Cook Time: 25
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg
Keywords: salad, vegan, healthy, roasted vegetables, chickpeas, cauliflower
