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

Chickpea and Cauliflower Salad
  • Yield: 2 servings
  • Prep: 35 minutes


1head cauliflower
6ounces carrots
1can chickpeas
1teaspoon ras el hanout
2cloves garlic
1/2cup quinoa
1teaspoon honey
1 lemon
1/4ounce parsley
2ounces arugula
3tablespoons olive oil


  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 in a small pot. 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.
  2. Roast the vegetables: Peel and cut the carrot into 1⁄2-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 the garlic is very soft.
  3. Pick the parsley leaves off the stems and discard the stems. Halve and juice the lemon.
  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 about 2 Tablespoons 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!

Nutritional Info *per serving

  • Calories 711
  • Fat 29g
  • Saturated Fat 3g
  • Sodium 272mg
  • Carbohydrate 89g
  • Fiber 23g
  • Sugars 16g
  • Protein 25g