Roasted Chickpea and Cauliflower Salad with Rice

Roasted Chickpea and Cauliflower Salad with Rice

This is a healthy recipe for Roasted Chickpea and Cauliflower Salad with Rice; coated in a Sweet onion infused Dijon vinaigrette!  This side dish comes together in under an hour and serves a crowd.

You get crunch from the onion, plus the perfect balance of sweet and tang from the vinaigrette.

This is how I made it:

I rinsed the chickpeas and patted them dry.

I Preheated my oven to 425.

On a large baking sheet, I combined the chickpeas and cauliflower with the oil, garlic powder, paprika, salt and pepper.

Then I roasted the veggies for 30 minutes, shaking the pan occasionally  to ensure nothing stuck or burned.

Meanwhile I cooked the rice according to package directions.

After the veggies were roasted I combined them with the rice in a large bowl.

I Gave the vinaigrette another quick mix then added it to the veggies and rice; I mixed well.

You can serve immediately or serve it at room temperature.

This is a healthy recipe for roasted cauliflower and chickpeas with rice, coated in a Sweet onion infused Dijon vinaigrette!

You may want to check out these recipes too:

Corn and Tomato Salad with Lime Vinaigrette

Sweet Honey Mustard Vinaigrette

Greek Orzo with Roasted Vegetables 

Roasted Chickpea and Cauliflower Salad with Rice

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• Author: Lisa G Cooks
• Total Time: 35 minutes
• Yield: 8-10 1x

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Description

This is a healthy recipe for roasted cauliflower and chickpeas with rice, coated in a Sweet onion infused Dijon vinaigrette!

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Ingredients

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540 ml can of chickpeas, rinsed and dry

1 Medium Cauliflower, broken into florets

1 tbsp Extra Virgin Olive Oi

1/2 tsp Garlic powder 

1/2 tsp Paprika

1/2 tsp Salt

1/4 tsp Pepper

1 Cup (Uncooked) Long Grain white Rice

Sweet onion infused Dijon vinaigrette

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Instructions

Preheat your oven to 425.

Grab a large baking sheet and combine the chickpeas and cauliflower with the oil, garlic powder, paprika, salt and pepper.

When the oven is preheated roast the veggies for 30 minutes, shaking the pan occasionally  to ensure nothing sticks and burns.

Meanwhile cook the rice according to package directions.

After the veggies have roasted, combine them with the rice in a large bowl.

Give the vinaigrette another quick mix then add it to the veggies and rice; mix well.

Taste and adjust seasoning.

You can serve immediately or serve it at room temperature.

Notes

Feel free to switch up the dressing and veggies!

• Prep Time: 5 Minutes
• Cook Time: 30 Minutes
• Category: Side
• Method: Oven
• Cuisine: American