roast cauliflower, chickpea, Dijon and parsley salad

Name: roast cauliflower, chickpea, Dijon and parsley salad
Ingredients: a 400g (14oz) jar or can of chickpeas (garbanzo beans), drained well; 1 head of cauliflower (plus a green cabbage if you’d like to add extra greenery); 4 tablespoons olive oil (3 for dressing 1 to cook with); 1 tablespoon Dijon mustard; a tablespoon white wine vinegar; 30g (1 oz) flat leaf (Italian) parsley, basil or rocket (arugula); Sea salt; freshly ground black pepper

cookwithgem.com

This roast cauliflower chickpea salad recipe is a great way to eat more vegetables and make vegetables taste good. Perfect for healthy family dinners.

View full recipe on cookwithgem.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at cookwithgem.com.

Share this recipe:

Cooking tools:

Chef's knife
Cutting board
Oven
Baking sheet
Spatula
Mixing bowl
Whisk
Measuring spoon
Colander
Kitchen shears
Jam jar
Tongs
Salt shaker
Pepper mill
Blender
Measuring cup

Ingredients

a 400g (14oz) jar or can of chickpeas (garbanzo beans), drained well
1 head of cauliflower (plus a green cabbage if you’d like to add extra greenery)
4 tablespoons olive oil (3 for dressing 1 to cook with)
1 tablespoon Dijon mustard
a tablespoon white wine vinegar
30g (1 oz) flat leaf (Italian) parsley, basil or rocket (arugula)
Sea salt
freshly ground black pepper