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Crispy Chickpea and Roasted Cauliflower Salad

Crispy Chickpea and Roasted Cauliflower Salad

with Quinoa and Roasted Garlic Vinaigrette

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Cauliflower is one of the most versatile veggies out there. You can mash it, steam it, eat it raw, or—our personal favorite—roast it. In this recipe, we throw it in the oven with crispy chickpeas and carrots before tossing everything together with hearty quinoa.

Tags:VeggieVeganGluten-free

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

Total Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

12 ounce

Cauliflower Florets

1 unit

Carrots

1 box

Chickpeas

1 teaspoon

Ras el Hanout

2 clove

Garlic

½ cup

Quinoa

1 unit

Honey

1 unit

Lemon

¼ ounce

Parsley

2 ounce

Arugula

Not included in your delivery

3 tablespoon

Olive Oil

unit

Salt

unit

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3025.032 kJ
Calories723 kcal
Fat28 g
Saturated Fat3 g
Carbohydrate92 g
Sugar15 g
Dietary Fiber24 g
Protein27 g
Cholesterol0 mg
Sodium288 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
Utensilsarrow down iconarrow down icon
Aluminum Foil
Peeler
Strainer
Small pot
Fork
Small Bowl
Large Bowl
Instructionsarrow up iconarrow up icon
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1

Prep: Wash and dry all produce. Preheat the oven to 425 degrees. Peel and cut the carrot into ½-inch cubes. Drain and rinse the chickpeas. Wrap the garlic cloves in a small piece of foil with a drizzle of olive oil.

2

Toss the chickpeas, cauliflower, and carrots on a baking sheet with a large drizzle of olive oil, the ras el hanout, and a pinch of salt and pepper. Place the baking sheet and foil-wrapped garlic in the oven. Bake about 20 minutes, tossing the veggies halfway through, until golden brown. The garlic should be very soft at this point.

3

While the veggies roast, bring 1 cup water with a large pinch of salt to a boil in a small pot. Once boiling, add the quinoa. Cover and reduce to a simmer for 15-20 minutes, until tender.

4

Halve the lemon. Use a fork to mash the roasted garlic into a paste on your cutting board. In a small bowl, whisk together the lemon juice, garlic paste, 1 teaspoon honey, and about 2 Tablespoons olive oil. Season with salt and pepper.

5

Toss: In a large bowl, toss together the quinoa, chickpeas, cauliflower, carrots, arugula, and vinaigrette. Season with salt and pepper.

6

Plate: Divide the crispy chickpea and roasted cauliflower salad between plates. Pick the parsley leaves off the stems, sprinkle over, and enjoy!