Roasted Cauliflower and Chickpea Salad with Lemon Vinaigrette

This roasted cauliflower and chickpea salad with lemon vinaigrette is a healthy and flavorful meal that can be enjoyed as a side dish or a main course. It takes just 10 minutes to prepare and 25 minutes to cook, and is packed with protein and flavor.

Cooking Equipment:

Baking sheet Bowl Whisk

Preparation Time:

10

Cooking Time:

Total Time:

35

Cuisine:

Mediterranean

Keywords:

Keywords:

Roasted Cauliflower, Chickpea Salad, Lemon Vinaigrette, Healthy, Flavorful

Meal:

lunch, dinner

Cooking Method:

Dietary Restrictions:

Servings:

1

Ingredients:

1 head of cauliflower, cut into florets
1 can of chickpeas, drained and rinsed
2 tablespoons of olive oil
1 teaspoon of garlic powder
1 teaspoon of paprika
Salt and pepper to taste
2 tablespoons of lemon juice
2 tablespoons of olive oil
1 tablespoon of honey
1 tablespoon of Dijon mustard

Cooking Instructions:

Preheat oven to 400°F (200°C).
Place the cauliflower florets and chickpeas on a baking sheet.
Drizzle with olive oil and sprinkle with garlic powder, paprika, salt, and pepper.
Roast in the oven for 25 minutes, stirring halfway through.
Meanwhile, make the lemon vinaigrette by whisking together the lemon juice, olive oil, honey, and Dijon mustard.
Once the cauliflower and chickpeas are done roasting, transfer to a bowl and pour the lemon vinaigrette over top.
Toss to combine and serve.

Nutrition:

Calories: 300, Fat: 10g, Protein: 10g, Carbohydrates: 40g

This roasted cauliflower and chickpea salad with lemon vinaigrette is a healthy and flavorful meal that can be enjoyed as a side dish or a main course. It takes just 10 minutes to prepare and 25 minutes to cook, and is packed with protein and flavor.

Rating:

2

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