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

Name: Crispy Chickpea and Roasted Cauliflower Salad with Quinoa and Roasted Garlic Vinaigrette
Yield: 2
Cuisine: 0
Ingredients: 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; 3 tablespoon Olive Oil; box Salt; box Pepper

Recipe Development TeamPublished on December 09, 2015

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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

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

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 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.

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

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.

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

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