Cauliflower, Chickpea & Quinoa Salad
This tasty salad brings together roasted cauliflower, chickpeas, quinoa, and ripe avocados. It's a flavorful and nutritious dish that's also high in protein, perfect for preparing meals in advance.
Servings: 4
Difficulty: Easy
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Gluten-free
Ingredients
1 cup uncooked quinoa
1 medium-sized cauliflower, cut into small florets
1 can of chickpeas, rinsed and drained
2 tablespoons olive oil
1 teaspoon ground cumin
½ teaspoon garlic powder
½ teaspoon onion powder
Salt and pepper (to taste)
1/3 cup of our Creamy Roasted Chickpea Dressing
Zest of a small lemon
1 ripe avocado, thinly sliced
Fresh parsley for garnish
Instructions:
Preheat your oven to 200c/ 180c fan.
In a big bowl, mix the cauliflower florets, chickpeas, olive oil, ground cumin, garlic powder, and onion powder until they are evenly coated.
Spread this mixture evenly on a baking sheet and sprinkle with salt and pepper to your liking.
Roast the mixture in the oven for 20-25 minutes, until the cauliflower gets a little crispy and golden. Let it cool for a bit.
While the roasted ingredients cool down, cook the quinoa as instructed on the package. Once it's done, set it aside to cool slightly.
To make the salad, mix the roasted cauliflower and chickpeas with the cooked quinoa & lemon zest in a large bowl. Arrange the avocado slices on top and season with a little salt.
Drizzle the Creamy Roasted Chickpea Dressing over the salad and gently toss everything together. Finish by adding some fresh parsley as garnish.
Hints & tips
Easy swaps – Quinoa could be swapped for other grains in your pantry, such as brown rice, pearl barley or couscous.
Pumpkin would be a great alternative to cauliflower.
Add ins – Make this salad a full meal by adding grilled chicken or steak on top.
Creamy cheeses such as feta or goats cheese would be a great addition.
Make ahead of time - You can make this Cauliflower Salad ahead of time. Toss the cauliflower, chickpeas, quinoa, lemon zest and parsley, but leave the dressing on the side. When ready to serve, drizzle with the dressing and add some sliced avocado to the top.
Serving suggestion – This healthy cauliflower, chickpea & quiona salad works well with so many meal ideas. Serve with roast chicken, baked drumsticks, lamb chops, roast lamb or bbq steak.
Portion size – Serves 4 or 2 with leftovers. Recipe can be halved or doubled. Leftovers are great for week day lunches.
Storage – Store in the fridge for 3-4 days. Not suitable for freezing.
