Roasted Chickpea and Cauliflower Salad

Nov 19, 2019

Ingredients:

Serves 4

  • 14-ounce can low sodium chickpeas, rinsed and drained
  • 1 head of cauliflower, cut into bite-sized florets
  • 3 tbsp extra virgin olive oil, plus 1/4 cup for dressing
  • 1 tbsp white balsamic vinegar
  • 1/4 cup chopped flat-leaf Italian parsley
  • Salt and pepper to taste

Directions:

Preheat the oven to 400 F. Toss the chickpeas and cauliflower together in a large roasting pan with 3 tablespoons of olive oil and salt. Roast for about 45 minutes, stirring every 15 minutes. Whisk together the vinegar and 1/4 cup of olive oil with salt and pepper. Add dressing to chick peas and cauliflower while they are still warm. Top with parsley. Serve immediately.

Nutritional Information:
Calories: 237 Protein: 10g Carbs: 30g Fat: 11g

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