Crispy Chickpea and Roasted Cauliflower Salad

🥘 Ingredients

• arugula
  1 unit
• carrots
  6 unit
• cauliflower florets
  2 unit
• chickpeas
  3 can
• garlic
  5 head
• honey
  1 tsp
• lemon
  2 unit
• olive oil
  3 tbsp
• parsley
  1 unit
• pepper
  3 tsp
• quinoa
  2 c
• ras el hanout
  1 tsp
• salt
  4 tsp

🍳 Cookware

• baking sheet
• baking sheet
• small pot
• small bowl
• large bowl

1. 1

   Wash and dry all produce. Preheat the oven to 425°F. Peel and cut the carrots into 1/2-inch cubes. Drain and rinse the chickpeas . Wrap the garlic cloves in a small piece of aluminum foil with a drizzle of olive oil .

   carrots: 2 unit, chickpeas: 1 can, garlic: 1 head, olive oil: 3 tbsp
2. 

   2

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

   chickpeas: 1 can, cauliflower florets: 1 unit, carrots: 2 unit, ras el hanout: 1 tsp, salt: 1 tsp, pepper: 1 tsp, garlic: 1 head, garlic: 1 head
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 the quinoa . Cover and reduce to a simmer for ⏱️ 15 minutes , until tender.

   salt: 1 tsp, 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%tbsp olive oil. Season with salt and pepper .

   lemon: 1 unit, garlic: 1 head, lemon: 1 unit, garlic: 1 head, honey: 1 tsp, salt: 1 tsp, pepper: 1 tsp
5. 5

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

   quinoa: 1 c, chickpeas: 1 can, cauliflower florets: 1 unit, carrots: 2 unit, arugula: 1 unit, salt: 1 tsp, pepper: 1 tsp
6. 6

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

   parsley: 1 unit