Cauliflower Chickpea Salad
Rated 5.0 stars by 1 users
Servings
6
Prep Time
10 minutes
Cook Time
30 minutes
If cozy was a recipe, THIS recipe would be it. With protein-packed crispy chickpeas, and fiber-rich cauliflower, this salad has all the flavour, crunch, and nutrients you need for a satisfying dinner at home.
Ingredients
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1 cauliflower cut into florets
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1 can chickpeas, drained & rinsed
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arugula
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pomegranate seeds
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1/3 cup goat cheese
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olive oil
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sea salt
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1/3 cup tahini
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1/3 cup water
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1 lemon, juiced
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1 tsp sea salt (or more to taste)
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1/4 cup red wine vinegar
Dressing - whisk together
Directions
Preheat your oven to 350°F (175°C), convection
On 2 parchment lined baking sheets, spread cauliflower and chickpeas separately, tossed with olive oil and sprinkle with salt
Bake for 30 minutes
In a large salad bowl, mix arugula, pomegranate, roasted cauliflower and chickpeas
Top with pomegranate seeds and goat cheese
Dress and toss