Description
A vibrant salad combining roasted cauliflower, chickpeas, and quinoa, packed with flavors and nutrients.
Ingredients
Scale
- 400 g cauliflower (cut into small florets)
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 2 tbsps olive oil
- ½ tsp flakey salt
- Black pepper (freshly ground)
- 2 tbsps balsamic vinegar
- 1 tbsp grain mustard (seeded mustard)
- 2 garlic cloves (minced)
- 1 tsp lemon zest
- 1 tbsp lemon juice
- 2 tbsps olive oil (for dressing)
- 400 g canned chickpeas (rinsed and drained)
- 1 cup cooked quinoa
- 2 spring onions (finely sliced, green part only)
- 2 tbsps raisins
- 2 tbsps flaked almond (toasted)
- 1 cup fresh parsley (chopped)
Instructions
- Preheat oven to 220°C (200°C fan-forced) and line a large, rimmed baking tray with baking paper.
- Mix cauliflower florets, garlic powder, smoked paprika, ground cumin, olive oil, salt, and pepper in a medium bowl.
- Spread cauliflower on the tray and roast for approximately 20 minutes until golden and tender, tossing halfway through.
- Remove from the oven and let cool slightly.
- Prepare the dressing by mixing balsamic vinegar, grain mustard, minced garlic, lemon juice, zest, and olive oil in a small bowl.
- In a large bowl, add chickpeas, cooked quinoa, spring onion, raisins, toasted almonds, and roasted cauliflower.
- Top with parsley and the dressing, mixing well to coat everything evenly.
- Serve in a large platter.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or on the stovetop for best texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 13g
- Cholesterol: 0mg