Crispy Chickpea and Roasted Cauliflower Salad with Quinoa and Roasted Garlic Vinaigrette
HelloFresh
- Yield: 2 servings
- Prep: 35 minutes
Ingredients
- 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
Instructions
- 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.
- 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.
- Pick the parsley leaves off the stems and discard the stems. Halve and juice the lemon.
- 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.
- In a large bowl, toss together the quinoa, chickpeas, carrot, arugula, and vinaigrette. Season with salt and pepper.
- 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
