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Roasted Cauliflower, Chickpea and Arugula Salad

Roasted Cauliflower, Chickpea and Arugula Salad

Roasted Cauliflower, Chickpea and Arugula Salad is :

gluten free , dairy free , lacto ovo vegetarian , vegan

By
Prep Time: 20 minutes
Cook time: 20 minutes
Total time: 40 minutes
Yield: 4 Servings
Tags: Vegan
Health Score: 95 %

Ingredients:

1

avocado
4 handfuls

baby arugula
15 ounce

canned chickpeas
1 head

cauliflower
1 pinch

cayenne pepper
1

chickpeas
2 cloves

garlic
1/2 teaspoon

ground cumin
some

kosher salt
3 tablespoons

lemon juice
some

lemon wedges
1 tablespoon

maple syrup
2 tablespoons

olive oil
1/4 teaspoon

onion powder
1/3 cup

pine nuts
1/2

red onion
1/4 cup

tahini
1

tahini
2 tablespoons

water

Instructions:

  1. To Make The Salad:Prepare the Roasted Cauliflower and Chickpeas as directed below. Then to save time, prep the remaining ingredients while they are roasting in the oven.Once the cauliflower and chickpeas are ready to go,spread the arugula out evenly on your serving platter or bowl. Top with the cauliflower, chickpeas, avocado, red onion, and pine nuts. Then drizzle everything evenly with the dressing.

Wine Pairing :

  • chardonnay
  • gruener veltliner
  • sauvignon blanc

Salad on the menu? Try pairing with Chardonnay, Gruener Veltliner, and Sauvignon Blanc. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings.