Roasted Cauliflower Shawarma Chickpea Salad
Roasted Cauliflower Shawarma Chickpea Salad might be just the middl eastern recipe you are searching for. For $2.04 per serving, this recipe covers 32% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 14g of protein, 21g of fat, and a total of 396 calories. This recipe serves 4. 24 people were glad they tried this recipe. It works well as an affordable salad. From preparation to the plate, this recipe takes approximately 1 hour. It is brought to you by Simply Scratch. Head to the store and pick up parsley, garbanzo beans, green onions, and a few other things to make it today. It is a good option if you're following a gluten free and dairy free diet. All things considered, we decided this recipe deserves a spoonacular score of 98%. This score is amazing. Similar recipes include Roasted Cauliflower Shawarma, Shawarma Roasted Cauliflower, and Chickpea Shawarma Burgers with Maple-Chili Roasted Butternut Squash.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 40 minutes
Ingredients:
5 ounces baby arugula
freshly ground black pepper
1 small head cauliflower, cut into large bite-size florets
1 tablespoon finely minced cilantro
1 (15 ounce) can chickpeas [garbanzo beans] rinsed, drained and patted dry
2 green onions, sliced
kosher salt
lemon tahini dressing
1 teaspoon lemon pepper
light olive oil
1/2 a small red onion, sliced thin
1 tablespoon finely minced parsley
2 to 3 tablespoons pine nuts
1 teaspoon shawarma seasoning
Equipment:
oven
frying pan
bowl
Cooking instruction summary:
Preheat your oven to 400. Place the cauliflower florets, 2 tablespoons olive and a few pinches of kosher salt and black pepper. Toss to combine and roast for 35 to 40 minutes or until caramelized in spots. Shake the pan halfway through roasting. On a separate sheet pan, toss the chickpeas with 1 tablespoon olive oil, shawarma seasoning and lemon pepper. Roast (at the same time as the cauliflower) for 30 to 40 minutes or until crisp and golden brown. Meanwhile, toast the pine nuts in a dry skillet over medium-low heat until fragrant and golden brown. About 5 to 6 minutes. In a large bowl, toss the arugula with red onion slices and minced herbs. Arrange the arugula onto a large platter or serving bowl. Top with roasted cauliflower, crispy shawarma chickpeas, green onions and drizzle with spoonfuls of lemon tahini dressing.
Step by step:
1. Preheat your oven to 40
2. Place the cauliflower florets, 2 tablespoons olive and a few pinches of kosher salt and black pepper. Toss to combine and roast for 35 to 40 minutes or until caramelized in spots. Shake the pan halfway through roasting.
3. On a separate sheet pan, toss the chickpeas with 1 tablespoon olive oil, shawarma seasoning and lemon pepper. Roast (at the same time as the cauliflower) for 30 to 40 minutes or until crisp and golden brown.
4. Meanwhile, toast the pine nuts in a dry skillet over medium-low heat until fragrant and golden brown. About 5 to 6 minutes.
5. In a large bowl, toss the arugula with red onion slices and minced herbs.
6. Arrange the arugula onto a large platter or serving bowl. Top with roasted cauliflower, crispy shawarma chickpeas, green onions and drizzle with spoonfuls of lemon tahini dressing.
Nutrition Information:
covered percent of daily need
