roasted cauliflower and chickpea salad
Prep time
Cook time
Total time
Author: adapted slightly from The Wheatless Kitchen
Serves: 4
Ingredients
- 1head of cauliflower chopped into bite size pieces
- 1can (15oz) chickpeas, rinsed & drained
- 3tbsp extra virgin olive oil
- pinch of salt
- pinch of pepper
- 2tbsp dijon mustard
- 1½tbsp red wine vinegar
- pinch of red pepper flake
- juice of half a lemon
- ⅓ cup parsley, chopped
Instructions
- Preheat the over 400degrees. Place cauliflower and chickpea on a large baking sheet and drizzle 1tbsp on the olive oil over. Sprinkle with a pinch of salt and pepper. Toss and roast in oven for 45 minutes or until cauliflower and chickpeas have browned and developed some crispy edges.
- Meanwhile make the dressing by placing remaining 2tbsp olive oil, the dijon mustard, red wine vinegar and red pepper flake in a large bowl. Whisk until well combined.
- Toss warm cauliflower and chickpeas in bowl with dressing. Finish with juice of half a lemon and chopped parsley. Toss again and enjoy.
Recipe by pretty plain janes at https://prettyplainjanes.com/2015/06/11/roasted-cauliflower-and-chickpea-salad/