Roasted Cauliflower Chickpea Golden Beet Salad Recipes

ROASTED CAULIFLOWER + CHICKPEA + GOLDEN BEET SALAD

ROASTED CAULIFLOWER + CHICKPEA + GOLDEN BEET SALAD image

A few of my favorite things packed into one delicious and brightly flavored salad with lemony sumac dressing!

Provided by Julie | The Simple Veganista

Categories Salad

Time 50m

Number Of Ingredients 13

Ingredients

1 small head cauliflower, cut into florets
2 - 3 golden beets, diced
1 can (14oz) chickpeas, drained and rinsed or 1 1/2 cups cooked
1 - 2 tablespoons olive oil
small handful cherry tomatoes, sliced in half
1 - 2 handfuls baby greens (kale, spinach, arugula, chard, etc.) or chopped beet greens
1/4 cup chopped parsley
1 -2 tablespoon pepitas (pumpkin seeds)
mineral salt & pepper, to taste
2 tablespoons lemon juice
1 tablespoon red wine vinegar
1 heaping teaspoon sumac, + more as desired
2 cloves garlic, minced

Steps:

Preheat oven to 400 degrees F. Line baking sheet with a silpat, parchment paper or lightly grease with oil.
Place the prepared cauliflower on one side of the baking sheet and the diced beets on the other. Sprinkle the chickpeas evenly over top both the cauliflower and beets. Add a small drizzle of olive oil over top, gently toss each vegetable with your fingers, making sure to keep them on their sides as much as possible. Sprinkle with a little garlic salt (or mineral salt and dash or two of garlic powder). Place baking sheet on the middle rack and roast for 40 minutes, stirring half way through.
In a small bowl, combine the lemon juice, vinegar, sumac and garlic. If not using sumac, add a few twists of fresh cracked pepper for a lemony-pepper dressing.
In a large serving bowl, add the greens of choice, roasted vegetables and chickpeas, tomatoes, and parsley. Top with the dressing and give a good stir. Add salt & pepper to taste.
Serve in individual bowls with a sprinkle of pepitas and sliced avocado.
Serves 2 - 3

Nutrition Facts :

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