By The Toasted Pine Nut
Mediterranean Cauliflower Chickpea Salad
16 steps
Prep:10minCook:25min
Prep this Mediterranean Cauliflower Chickpea Salad for an easy, flavor packed vegetarian lunch! Loaded with plant based protein and veggies!!
Updated at: Fri, 06 Dec 2024 09:46:40 GMT
Nutrition balance score
Great
Glycemic Index
35
Low
Glycemic Load
40
High
Nutrition per serving
Calories851.3 kcal (43%)
Total Fat31.6 g (45%)
Carbs114.3 g (44%)
Sugars30.2 g (34%)
Protein34.9 g (70%)
Sodium1001.4 mg (50%)
Fiber23.3 g (83%)
% Daily Values based on a 2,000 calorie diet
Ingredients
3 servings
15 ozchickpeas
drained and washed
1 tablespoonolive oil
1 teaspoonground cumin
1 teaspoonchili powder
1 teaspoonsalt
½ teaspoonground pepper
12 ozfrozen cauliflower rice
1 cupred onion
chopped
1 cupcucumber
chopped
½ cupgrape tomatoes
sliced in fourths
½ cuproasted bell pepper
chopped
½ cupparsley
coarsely chopped
¼ cuptoasted pine nuts
1lemon juiced
2 tablespoonsextra virgin olive oil
2 tablespoonsagave nectar
honey or maple syrup works too
1 tablespoonapple cider vinegar
1 tablespoondijon mustard
Instructions
Step 1
Preheat oven to 400F.
Step 2
Place the drained and rinsed chickpeas on a baking sheet lined with parchment paper.
Step 3
Drizzle with olive oil and sprinkle with cumin, chili powder, salt, and pepper.
Step 4
Use a spatula to toss and coat the chickpeas with the spices.
Step 5
Spread them out in a single layer on the baking sheet.
Step 6
Roast for 25 minutes.
Step 7
While the chickpeas are roasting, place the frozen cauliflower rice in a medium pan over medium-high heat.
Step 8
Stir it frequently for about 10 minutes until it’s warmed through and no longer frozen.
Step 9
Transfer the cauli rice to large bowl and add in the chopped onion, cucumber, tomatoes, roasted pepper, parsley, and toasted pine nuts.
Step 10
Mix and divide into three separate Ello meal prep containers.
Step 11
In a dressing bottle or medium bowl, combine the lemon juice, olive oil, agave, vinegar, and mustard. Whisk or shake until combined.
Step 12
Divide the dressing into little dressing containers with lids and nuzzle them into Ello meal prep containers.
Step 13
Once the chickpeas are done roasting, divide them among the meal prep containers.
Step 14
Garnish with parsley.
Step 15
Store in the fridge.
Step 16
When you’re ready to eat, pour the dressing on the salad, put the lid back on the container and shake until coated.
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