Devices & Accessories
Chopped Cauliflower Chickpea Salad with Oregano Vinaigrette
Prep. 15min
Total 20min
4 portions
Ingredients
-
canned chickpeas14 oz
-
cauliflower florets19 oz
-
rainbow carrots cut into pieces8 oz
-
red onion cut into wedges4 oz
-
sweet mini peppers stem removed, cut into pieces5 oz
-
Persian cucumbers trimmed, cut into pieces6 oz
-
extra virgin olive oil4 ½ oz
-
garlic cloves2
-
dried oregano1 tsp
-
red wine vinegar1 oz
-
water1 oz
-
lemon juice½ oz
-
Dijon mustard1 heaping tsp
-
salt½ tsp
-
ground black pepper⅛ tsp
-
feta cheese crumbled8 oz
Difficulty
easy
Nutrition per 1 portion
Sodium
1086 mg
Protein
18.7 g
Calories
2659.7 kJ /
635.7 kcal
Fat
46.7 g
Fibre
10.5 g
Saturated Fat
13.2 g
Carbohydrates
39 g
Like what you see?
This recipe and more than 100 000 others are waiting for you!
Sign up for free More informationAlso featured in
Spring Garden
9 Recipes
United States
United States
You might also like...
Spring Garden Minestrone Soup
50min
Curried Chicken and Apple Salad
30min
Pulled Chicken Tortillas (Diabetes)
40min
Orange Salmon with Broccoli Couscous
35min
Mediterranean Chopped Salad with Roasted Red Pepper Dressing
20min
Broccoli Salad
5min
Creamy Broccoli Salad
10min
Mixed Green Salad with Apple Lime Vinaigrette
15min
Orange Balsamic Beet and Quinoa Salad
40min
Lentil Salad
35min
Eggplant and Lentil Salad
40min
Chopped Asian Salad
20min