Skip to main content
Crispy Chickpea and Roasted Cauliflower Salad with Quinoa and Roasted Garlic Vinaigrette
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Crispy Chickpea and Roasted Cauliflower Salad with Quinoa and Roasted Garlic Vinaigrette

Crispy Chickpea and Roasted Cauliflower Salad with Quinoa and Roasted Garlic Vinaigrette

Think you know cauliflower? Think again. Roasting cauliflower is the ultimate way to prepare this seasonal veggie—you’ll be amazed by the nutty flavor that develops. Ras el hanout adds additional warmth and spice to this incredibly hearty winter salad.

Tags:
Gluten-free
Veggie

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time
Prep Time
DifficultyEasy

Ingredients

serving amount

1 unit

Cauliflower

6 ounce

Carrots

13.4 ounce

Chickpeas

1 teaspoon

Ras el Hanout

2 clove

Garlic

½ cup

Quinoa

1 ounce

Honey

1 unit

Lemon

¼ ounce

Parsley

2 ounce

Arugula

Not included in your delivery

3 tablespoon

Olive Oil

box

Salt

box

Pepper

sideBannerName

Nutrition Values

/ per serving
Calories711 kcal
Energy (kJ)2974.8 kJ
Fat29 g
Saturated Fat3 g
Carbohydrate89 g
Sugar16 g
Dietary Fiber23 g
Protein25 g
Sodium272 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Aluminum Foil
Baking Sheet
Lid
Pot
Strainer
Baking Dish
Knife
Cutting Board
Fork
Small Bowl
Whisk
Large Bowl

Instructions

cook quinoa
1

Prep and cook the quinoa: Preheat the oven to 400 degrees. Bring 1 cup water with a large pinch of salt to a boil. Drain and rinse the chickpeas. Wrap the garlic cloves in a small piece of tin foil with a drizzle of olive oil. Once boiling, add the quinoa to the boiling water, cover, and reduce to a simmer for 15-20 minutes, until tender.

roast veggies
2

Roast the veg: Peel and cut the carrot into ½-inch cubes. Cut the cauliflower into small bite-sized florets. Toss the chickpeas, cauliflower, and carrot on a baking sheet with a large drizzle of olive oil, the ras el hanout, and a large pinch of salt and pepper. Set the foil-wrapped garlic cloves on the baking sheet. Place in the oven for about 20 minutes, tossing halfway through, until golden brown and garlic is very soft.

3

Pick the parsley leaves off the stems and discard the stems. Halve and juice the lemon.

make vinaigrette
4

Make the roasted garlic vinaigrette: when the roasted garlic is completely soft, mash it into a paste on your cutting board using a fork. In a small bowl, whisk together the lemon juice, roasted garlic, 1 teaspoon honey, and a large drizzle (about 2 tablespoons) of olive oil. Season with salt and pepper.

5

In a large bowl, toss together the quinoa, chickpeas, carrot, arugula, and vinaigrette. Season with salt and pepper.

6

Finish and plate: Serve the salad divided between bowls and garnish with the parsley leaves. Enjoy!

Meal right image

Explore Similar Recipes

Meal left image

More delicious recipes with similar ingredients

Chicken Marbella

Chicken Marbella

Includes recyclable aluminum tray
Korean-Style Bulgogi Kimbap Casserole

Korean-Style Bulgogi Kimbap Casserole

with Roasted Seaweed, Pickled Veggies, Spicy Mayo & Sesame Seeds
Roasted Half Chicken With Cherry Sauce

Roasted Half Chicken With Cherry Sauce

plus Lemon Ricotta Crostini, Mashed Potatoes & Asparagus
Tunisian-Style Chickpea Stew

Tunisian-Style Chickpea Stew

with Harissa Chili Oil & Za'atar-Spiced Pitas
Cajun Garlic Shrimp & Bacon Sandos

Cajun Garlic Shrimp & Bacon Sandos

with Loaded Fingerling Potatoes
Chimichurri Tofu & Spinach Grain Bowls

Chimichurri Tofu & Spinach Grain Bowls

with Mixed Sweet Potato Jumble
Tangy Ginger Steak & Pepper Stir-Fry

Tangy Ginger Steak & Pepper Stir-Fry

with Carrot & Scallion Rice
BLT Salad with Crispy Smashed Potatoes

BLT Salad with Crispy Smashed Potatoes

plus Creamy Lemon-Dill Dressing
Spanish-Style Tapas with Beef Albondigas

Spanish-Style Tapas with Beef Albondigas

Enjoy a multi-dish culinary tour of a new destination!
Shawarma-Spiced Braised Chickpeas & Kale

Shawarma-Spiced Braised Chickpeas & Kale

with Sweet Potato, Harissa Aioli & Golden Raisins
Crispy Spiced Chickpeas & Pistachio Rice

Crispy Spiced Chickpeas & Pistachio Rice

with Apricots, Cucumber Salad & Spicy Harissa Aioli
Homemade Sweet Corn & Ginger Wontons

Homemade Sweet Corn & Ginger Wontons

with Coconut Curry Sauce, Peanuts & Cilantro
Eggplant Spaghetti “Alla Norma”

Eggplant Spaghetti “Alla Norma”

with Parmesan & Chili Flakes
Miso Apricot Chicken

Miso Apricot Chicken

with Garlic Ginger Rice & Zesty Carrots
Chicken Thyme with Green Bean Couscous

Chicken Thyme with Green Bean Couscous

plus Tomato Cream Sauce & Lemon
Steakhouse-Style Beef Tenderloin Sandos

Steakhouse-Style Beef Tenderloin Sandos

with Gouda, Arugula Salad, Potato Wedges & Truffle Mayo
Persian-Style Chicken with Jeweled Rice

Persian-Style Chicken with Jeweled Rice

Enjoy a multi-dish culinary tour of a new destination!
Italian Pork Sausage & Kale Fried Rice

Italian Pork Sausage & Kale Fried Rice

with Grape Tomatoes, Chili Flakes & Scallions
Green Goddess Chickpea Salad Sandwiches

Green Goddess Chickpea Salad Sandwiches

with Arugula-Parmesan Salad
Chicken & Crispy Prosciutto Grain Bowls

Chicken & Crispy Prosciutto Grain Bowls

with Arugula, Shallot & Parmesan