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Roasted cauliflower and chickpea quinoa salad with jalapeño-lime dressing

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Light lunch
Servings: 6 -8
Author: Julia Mueller, adapted from My Darling Lemon Thyme

Ingredients

  • 1 medium head cauliflower chopped into florets
  • 1 14- ounce can chickpeas drained and rinsed
  • 3 tablespoons to 4 olive oil divided
  • 2 teaspoons garlic powder divided
  • 2 teaspoons ground cumin divided
  • 1.5 cups uncooked quinoa
  • ½ cup unsalted roasted almonds
  • Salt and Pepper

For the Dressing:

  • 2 jalapeños seeded and finely chopped
  • Zest of 2 limes
  • Juice of 2 limes
  • 1 tablespoon white vinegar
  • 3 tablespoons olive oil
  • 2 cloves garlic minced
  • 2 green onions finely chopped
  • ½ cup loosely packed fresh parsley chopped
  • ½ cup loosely packed fresh mint chopped
  • 1.5 teaspoons kosher salt to taste

Instructions

To Roast the Cauliflower and Chickpeas:

  • Preheat the oven to 400 degrees F.
  • Chop the head of cauliflower into florets and spread the florets out on a baking sheet.
  • Drizzle about 2 tablespoons of olive oil over the cauliflower, sprinkle with 1 teaspoon of garlic powder, 1 teaspoon of ground cumin, salt and pepper. Use your hands to massage the oil/spices into the florets so that everything is coated.
  • Lay the chickpeas out on a separate baking sheet. Drizzle with 1 to 2 tablespoons of olive oil, 1 teaspoon of garlic powder, 1 teaspoon of ground cumin, salt and pepper. Again, use your hands to coat everything in oil/spices.
  • Place both baking sheets in the oven to roast for about 20 minutes, or until both the cauliflower and chickpeas are tender, crispy, and golden-brown. Stir half-way through the bake time.

To Prepare the Quinoa:

  • While the cauliflower and chickpeas are roasting, cook the quinoa.
  • Rinse and strain the quinoa well. Add it to a medium-sized pot with 3 cups of water and bring it to a boil. Reduce the heat to low, cover the pot and simmer for 15 to 20 minutes, or until all the water has been absorbed. Fluff the quinoa with a fork and set aside until ready to use.

To Prepare the Jalapeño- Lime Dressing:

  • In a bowl, whisk together all of the ingredients for the dressing and set aside.

To Prepare the Salad:

  • Add the cooked quinoa, roasted cauliflower, and chickpeas to a large serving bowl.
  • Pour all of the dressing over the ingredients and toss together.
  • Serve warm or cold with roasted almonds!