Roasted Cauliflower, Chickpea and Tomato Salad

Nov 21, 2019

Ingredients:

  • 1 small head of cauliflower, broken into florets
  • 1 pint of cherry tomatoes
  • 1 can of chickpeas, drained and rinsed
  • 1 tablespoon lemon juice
  • 1 clove of garlic, finely diced
  • 1 tablespoon olive oil
  • salt and pepper, to taste
  • ¼ cup chopped parsley, for garnish

Directions:

Heat oven to 450 degrees. Place chickpeas in a large bowl. Thinly slice the cauliflower florets and add to the bowl with tomatoes and lemon juice. Add the olive oil, garlic, and salt and pepper to the bowl and toss to coat. Line a baking sheet with parchment paper and spread the mixture in a single layer. Cook for 25 to 30 minutes, stirring halfway through. Top with parsley, if desired and serve as a side dish to your favorite meal. Serves 4.

Nutritional Info Per Serving
Calories: 106 Protein: 4g Carbs: 14g

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