Crispy Chickpea and Roasted Cauliflower Salad
with Quinoa and Roasted Garlic Vinaigrette
Think you know cauliflower? Think again. Roasting cauliflower is the ultimate way to prepare this seasonal veggie—you’ll be amazed by the nutty flavour that develops. Our Moroccan-inspired spice blend adds additional warmth and spice to this incredibly hearty winter salad.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
227 g
Cauliflower, florets
1 unit
Carrot
1.5 tsp
Ras-el-Hanout
4 clove
Garlic
½ cup
White Quinoa
1.5 tsp
Honey
1 unit
Lemon
7 g
Parsley
56 g
Baby Arugula
56 g
Crispy Chickpeas
Not included in your delivery
unit
Salt*
unit
Pepper*
unit
Oil*
Nutrition Values
Cooking Steps
Preheat the oven to 400°F. Start prepping when your oven comes up to temperature!
Prep: Wash and dry all produce. Bring 1 cup salted water (double for 4 people) to a boil in a small pot. Peel (if desired) and cut the carrot into ½-inch cubes. Coarsely chop the parsley. Halve and juice the lemon.
Roast the vegetables: Toss the cauliflower and carrot on a parchment-lined baking sheet with a drizzle of oil, ras el hanout, and a large pinch of salt. Wrap the garlic cloves in a small piece of tin foil with a drizzle of oil. Set the foil-wrapped garlic on the baking sheet. Roast in the centre of the oven, stirring halfway through roasting, until golden brown and the garlic is very soft, 18-20 min.
Cook the quinoa: Meanwhile, add the quinoa to the boiling water. Reduce heat to medium-low. Cook, covered, until quinoa is tender and all the water has been absorbed, 12-15 min.
Make the roasted garlic vinaigrette: Meanwhile, in a large bowl, whisk together the lemon juice, honey (DO: measure out), and a drizzle of oil. Mash the roasted garlic into a paste on your cutting board using a fork. Whisk the garlic paste into the vinaigrette.
Finish and serve: Fluff the quinoa with a fork. Add the quinoa, cauliflower, carrot, arugula, parsley and chickpeas into the vinaigrette. Toss to combine. Season with salt and pepper. Serve the salad divided between bowls. Enjoy!
