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 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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
285 g
Cauliflower, florets
170 g
Sweet Potato, cubes
(Contains Sulphites)
1 can
Chickpeas
1 tbsp
Moroccan Spice Blend
1 tsp
Chili Flakes
10 g
Garlic
½ cup
White Quinoa
1 tbsp
Honey
1 unit
Lemon
10 g
Parsley
56 g
Baby Arugula
1 unit
Vegetable Broth Concentrate
2 tsp
Hungarian Paprika
Not included in your delivery
Oil*
Nutrition Values
Utensils
Instructions
Preheat the oven to 450°F (to roast the chickpeas and veggies). Start prepping when the oven comes up to temperature!
Wash and dry all produce.* Drain and rinse the chickpeas well. On a baking sheet, toss the chickpeas and paprika with a drizzle of oil. Season with salt and pepper. Roast in the centre of the oven, stirring halfway through cooking, until golden-brown, 28-30 min.
Meanwhile, on another baking sheet, toss the cauliflower and sweet potatoes with the Moroccan spice blend, and as much chili flakes as you like with and a drizzle of oil. Season with salt and pepper. 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 the veggies and garlic in the centre of oven, stirring halfway through cooking, until the veggies are golden-brown and tender, 18-20 min.
Meanwhile, in a medium pot, bring 1 cup salted water and broth concentrate to a boil. Coarsely chop the parsley. Zest, then juice the lemon. Add the quinoa to the boiling water. Reduce heat to medium-low. Cook, covered, until the quinoa is tender and all the water has been absorbed, 12-15 min.
Meanwhile, unwrap the garlic cloves. In a large bowl, use a fork to mash the roasted garlic into a paste. Whisk in 2 tbsp lemon juice, half the lemon zest, honey and a drizzle of oil. Add the roasted veggies and arugula to the vinaigrette and gently toss until combined.
Add the chickpeas, remaining lemon zest, parsley and a drizzle of oil to the quinoa. Stir together. Divide the quinoa and veggies between plates.
