Roasted Cauliflower, Chickpea and Arugula Salad
Roasted Cauliflower, Chickpea and Arugula Salad is :
gluten free , dairy free , lacto ovo vegetarian , vegan
By Gimme Some Oven
Prep Time: 20 minutes
Cook time: 20 minutes
Total time: 40 minutes
Yield: 4 Servings
Tags: Vegan
Health Score: 95 %Ingredients:
1
avocado
avocado
4 handfuls
baby arugula
baby arugula
15 ounce
canned chickpeas
canned chickpeas
1 head
cauliflower
cauliflower
1 pinch
cayenne pepper
cayenne pepper
1
chickpeas
chickpeas
2 cloves
garlic
garlic
1/2 teaspoon
ground cumin
ground cumin
some
kosher salt
kosher salt
3 tablespoons
lemon juice
lemon juice
some
lemon wedges
lemon wedges
1 tablespoon
maple syrup
maple syrup
2 tablespoons
olive oil
olive oil
1/4 teaspoon
onion powder
onion powder
1/3 cup
pine nuts
pine nuts
1/2
red onion
red onion
1/4 cup
tahini
tahini
1
tahini
tahini
2 tablespoons
water
water
Instructions:
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.