Roasted Cauliflower, Chickpea, & Quinoa Salad is a hearty dish that will change the way you feel about salad. The tanginess of the vinaigrette brings out the buttery richness of the cauliflower. The roasted chickpeas deliver a satisfying crunch. The bold spices offer a depth of flavor that will make your guests ask for the recipe.
Ingredients:
- 2 C cauliflower (any color)
- 1 C chickpeas (cooked)
- 2 T sunflower or safflower
- 1 T coriander
- 1 T curry
- 1 C cooked quinoa (any color)
- 2 med oranges
- 3 T raw pumpkin seeds
- 2 C spinach
Optional: 1/2 red onion, thinly sliced
Tangy vinaigrette:
- 1/2 C sunflower oil
- 1/4 C apple cider vinegar
- 4 t orange zest
- 4 t honey (or sugar)
- 2 T Dijon mustard
- Salt and pepper to taste
Mix in a jar, shake, and set aside.
- Preheat oven to 375.
- In a medium bowl toss together cauliflower, chickpeas, oil, and spices. Spread mixture evenly on a roasting pan. Place in oven and roast cauliflower & chickpeas until both are golden brown (about 25 to 30 minutes) and set aside to cool.
- Cook quinoa, set aside to cool.
- During roasting, make the tangy vinaigrette dressing.
- Zest oranges and set aside. (Tip: Use orange peel powder.) Cut the orange skins off. Cut through the membranes to make bite-size pieces and set aside.
- In a bowl, mix cauliflower, chickpeas, quinoa, and add a light coat of the tangy vinaigrette dressing. Serve mixture at room temperature over spinach.
Tips: substitute spices: cumin, paprika, garlic, or turmeric to taste. Roast chickpeas in advance and make extra for kid-friendly snacking.
Time saver: Make in advance! Quinoa and orange peel powder keeps well. Add to all your favorite summer recipes.
~Janine
Enjoy this Roasted Cauliflower Chickpea & Quinoa Salad recipe card made just for you!
