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:

Quickview
296 Calories
14g Protein
10g Total Fat
41g Carbs
100% Health Score
Limit These
Calories
296
15%

Fat
10g
16%

  Saturated Fat
1g
7%

Carbohydrates
41g
14%

  Sugar
9g
11%

Cholesterol
0.0mg
0%

Sodium
111mg
5%

Get Enough Of These
Protein
14g
29%

Vitamin K
107µg
102%

Manganese
2mg
102%

Vitamin C
80mg
98%

Folate
312µg
78%

Fiber
12g
51%

Phosphorus
298mg
30%

Iron
5mg
29%

Potassium
967mg
28%

Copper
0.55mg
28%

Magnesium
109mg
27%

Vitamin B6
0.48mg
24%

Vitamin A
1046IU
21%

Zinc
2mg
17%

Calcium
172mg
17%

Vitamin B1
0.24mg
16%

Vitamin B5
1mg
15%

Vitamin E
1mg
13%

Vitamin B2
0.21mg
13%

Vitamin B3
1mg
9%

Selenium
5µg
7%

covered percent of daily need
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