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–+ servings
roasted cauliflower and chickpea herb salad

ROASTED CAULIFLOWER AND GARBANZO BEAN HERB SALAD RECIPE

Calories172 kcal
Carbohydrates28.2 g
Fat4.7 g
Protein7 g
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes

Ingredients

  • 1 large head of cauliflower - (cut into florets)
  • 1 15 oz can garbanzo beans - (drained and rinsed)
  • 1 medium bunch Italian parsley - (chopped)
  • 1 small bunch cilantro - (chopped)
  • 1 small bunch mint - (chopped)
  • 1 tbsp olive oil
  • 1 jalapeño - (seeded and finely diced)
  • Zest of 1 lemon
  • Juice from 2 limes
  • Salt and pepper to taste

Instructions

  • Preheat oven to 425 degrees, Line a medium sized baking sheet with parchment paper and mist with non-fat cooking spray.
  • Place cauliflower onto baking tray, lightly mist with olive oil mister, and season with lemon zest, salt and pepper. Roast for about 20 minutes, or until the cauliflower is browned and tender.
  • Line a spate small baking sheet with parchment paper and mist with nonfat cooking spray. Place garbanzo beans on the baking sheet, mist lightly with a bit of olive oil, and season with salt and pepper. Roast for about 10-15 minutes or until beans are a crispy golden brown.
  • In a small bowl whisk together olive oil, jalapeño, lime juice and salt and pepper.
  • In a large bowl, toss together the fresh herbs, cooked cauliflower and garbanzo beans. Drizzle with jalapeño lime dressing and toss again.

Notes

  • The entire recipe makes 4 servings
  • The serving size is about 1 cup

Nutrition

Calories: 172 kcal (9%)Carbohydrates: 28.2 g (9%)Protein: 7 g (14%)Fat: 4.7 g (7%)Saturated Fat: 0.6 g (4%)Cholesterol: 0 mgSodium: 315 mg (14%)Potassium: 741 mg (21%)Fiber: 7 g (29%)Sugar: 3.1 g (3%)Calcium: 70 mg (7%)Iron: 4 mg (22%)