Cauliflower Chickpea Salad

• porties: 6 servings
• actieve tijd: 10 minutes
• totale tijd: 40 minutes

Ingrediënten

1 cauliflower cut into florets

1 can chickpeas, drained & rinsed

arugula

pomegranate seeds

1/3 cup goat cheese

olive oil

sea salt

1/3 cup tahini

1/3 cup water

1 lemon, juiced

1 tsp sea salt (or more to taste)

1/4 cup red wine vinegar

Instructies

Preheat your oven to 350°F (175°C), convection

On 2 parchment lined baking sheets, spread cauliflower and chickpeas separately, tossed with olive oil and sprinkle with salt

Bake for 30 minutes

In a large salad bowl, mix arugula, pomegranate, roasted cauliflower and chickpeas

Top with pomegranate seeds and goat cheese

Dress and toss

Voedingswaarde

• Portiegrootte: 6