Crispy Chickpea and Roasted Cauliflower Salad

🥘 Ingredients

• arugula
  4 oz
• carrots
  2
• cauliflower florets
  24 oz
• chickpeas
  2 box
• garlic
  4 clove
• honey
  1
• lemon
  2
• olive oil
  6 tbsp
• parsley
  ¼ oz
• pepper
• quinoa
  1 c
• ras el hanout
  2 tsp
• salt

🍳 Cookware

• baking sheet
• small pot
• fork
• cutting board
• small bowl
• large bowl

1. 1

   Wash and dry all produce. Preheat the oven to 425 degrees. Peel and cut carrots into ½-inch cubes. Drain and rinse chickpeas . Wrap garlic cloves in a small piece of foil with a drizzle of olive oil .

   carrots: 2, chickpeas: 2 box, garlic: 4 clove, olive oil: 6 tbsp
2. 

   2

   Toss the chickpeas, cauliflower florets , and carrots on a baking sheet with a large drizzle of olive oil, ras el hanout , and a pinch of salt and pepper . Place the baking sheet and foil-wrapped garlic in the oven. Bake about ⏱️ 20 minutes , tossing the veggies halfway through, until golden brown. The garlic should be very soft at this point.

   cauliflower florets: 24 oz, ras el hanout: 2 tsp, salt, pepper
3. 

   3

   While the veggies roast, bring 1 cup water with a large pinch of salt to a boil in a small pot . Once boiling, add quinoa . Cover and reduce to a simmer for 15-20 minutes, until tender.

   quinoa: 1 c
4. 

   4

   Halve the lemon . Use a fork to mash the roasted garlic into a paste on your cutting board . In a small bowl , whisk together the lemon juice, garlic paste, honey , and about 2 tablespoons olive oil. Season with salt and pepper .

   lemon: 2, honey: 1, salt, pepper
5. 5

   In a large bowl , toss together the quinoa, chickpeas, cauliflower, carrots, arugula , and vinaigrette. Season with salt and pepper .

   arugula: 4 oz, salt, pepper
6. 6

   Plate: Divide the crispy chickpea and roasted cauliflower salad between plates. Pick the parsley leaves off the stems, sprinkle over, and enjoy!

   parsley: ¼ oz