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

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

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

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Nutrition Values

/ per serving
Calories711 kcal
Energy (kJ)2975 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

cook quinoa
1

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 veggies
2

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.

3

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

make vinaigrette
4

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.

5

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

6

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

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