Chickpea Cauliflower Salad with Lemon-Dijon Dressing

I must be obsessed with cauliflower this winter because when doing some research for new recipes, I picked 4 separate recipes that all included cauliflower and chickpeas. I’ve only made one of them so far, but it was delicious, so I think I’ll be making the others soon.

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Recipe adapted from here.

Ingredients (serves 4-6)
Veggies-
2 heads of cauliflower, cut into small pieces
2 cans chickpeas, drained
1/4 teaspoon crushed red pepper flakes
Salt and pepper
4 tablespoons oil
1 cup dry quinoa or brown rice
1 small bunch of parsley, chopped

Dressing-
3 tablespoons fresh lemon juice (1.5 lemons)
2ย tablespoons dijon mustard
1/2 cup olive oil
1/4 teaspoon fine sea salt

1. Preheat the oven to 400 degrees. Spread the cauliflower and chickpeas on 2 pans and drizzle with olive oil, salt & pepper, and red pepper flakes. Roast for 25-35 minutes until the cauliflower has started to brown at the edges.

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2. While the veggies are roasting, cook your quinoa or rice according to the directions on the packaging.

3. Once the veggies and rice/quinoa are done, mix them in a bowl.

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4. Make the dressing by mixing the ingredients with a whisk. Drizzle the dressing over the rest and then serve immediately topped with chopped parsley.

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