Roasted Cauliflower and Chickpeas Salad with Quinoa

This Roasted Cauliflower and Chickpeas Salad with Quinoa is a nutritious and satisfying midnight dish, combining the earthy flavors of roasted vegetables with the protein-packed goodness of chickpeas and quinoa. It's a perfect balance of textures and tastes, making it both hearty and refreshing.

Ingredients

• Cauliflower - 300 grams, cut into florets
• Canned chickpeas - 240 grams, drained and rinsed
• Quinoa - 100 grams, rinsed
• Olive oil - 2 tablespoons
• Garlic powder - 1 teaspoon
• Cumin - 1 teaspoon
• Paprika - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Lemon juice - 2 tablespoons
• Fresh parsley - 2 tablespoons, chopped

Steps

1. Preheat the oven to 200°C (400°F).
2. In a large bowl, toss the cauliflower florets and chickpeas with 1 tablespoon of olive oil, garlic powder, cumin, paprika, salt, and black pepper until evenly coated.
3. Spread the cauliflower and chickpeas on a baking sheet in a single layer and roast in the preheated oven for 25 minutes, or until golden and crispy, stirring halfway through.
4. While the cauliflower and chickpeas are roasting, cook the quinoa. In a medium saucepan, combine the rinsed quinoa with 200 ml of water and bring to a boil.
5. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy and water is absorbed.
6. Remove the roasted cauliflower and chickpeas from the oven and let them cool slightly.
7. In a large mixing bowl, combine the cooked quinoa, roasted cauliflower, chickpeas, remaining 1 tablespoon of olive oil, lemon juice, and chopped parsley. Toss gently to combine.
8. Serve warm or at room temperature.

Nutrition

• Calories: 420
• Protein: 15 g
• Carbs: 60 g
• Fiber: 12 g
• Sugar: 4 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.3 L

Health Benefits

• Rich in fiber, promoting digestive health.
• High in plant-based protein, supporting muscle repair and growth.

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