Description
A hearty and nutritious salad featuring roasted cauliflower and chickpeas with a blend of spices for a flavorful dish.
Ingredients
Scale
For the Crust:
- 1 medium head cauliflower, cut into florets
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- Salt and pepper to taste
- 1/4 cup chopped fresh parsley
- 1/4 cup crumbled feta cheese (optional)
- 1 tbsp lemon juice
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, toss cauliflower florets and chickpeas with olive oil, cumin, smoked paprika, garlic powder, salt, and pepper until evenly coated.
- Spread the mixture in a single layer on the prepared baking sheet. Roast for 25-30 minutes, stirring halfway, until cauliflower is tender and golden.
- Transfer the roasted cauliflower and chickpeas to a serving bowl. Add fresh parsley, feta cheese (if using), and lemon juice. Toss gently to combine.
- Serve warm or at room temperature.
Notes
You can customize the seasonings to taste.