Compatible versions
Chopped Cauliflower Chickpea Salad with Oregano Vinaigrette
Difficulty
Most of our recipes are easy. Those that require a little more time or cooking ability are rated medium or advanced.
Preparation time
This is how much time you need to prepare this meal.
Total time
This is the time it takes to prepare this meal from start to finish: marinating, baking, cooling etc.
Serving size
This shows how many portions this recipe makes.
Ingredients
- 14 oz canned chickpeas
- 19 oz cauliflower florets
- 8 oz rainbow carrots, cut into pieces
- 4 oz red onion, cut into wedges
- 5 oz sweet mini peppers, stem removed, cut into pieces
- 6 oz Persian cucumbers, trimmed, cut into pieces
- 4 ½ oz extra virgin olive oil
- 2 garlic cloves
- 1 tsp dried oregano
- 1 oz red wine vinegar
- 1 oz water
- ½ oz lemon juice
- 1 heaping tsp Dijon mustard
- ½ tsp salt
- ⅛ tsp ground black pepper
- 8 oz feta cheese, crumbled
- Nutrition
- per 1 portion
- Calories
- 2659.7 kJ / 635.7 kcal
- Protein
- 18.7 g
- Carbohydrates
- 39 g
- Fat
- 46.7 g
- Saturated Fat
- 13.2 g
- Fibre
- 10.5 g
- Sodium
- 1086 mg
Like what you see? This recipe and more than 80 000 others are waiting for you!
Sign up for free
More information
In Collections
Alternative recipes
Broccoli Salad with Red Pepper and Pine Nuts
10 分
Chickpea Ratatouille
1h
Shredded Brussels Sprout Salad with Bacon and Cranberries
20 min
Nectarine, Stilton and Walnut Salad with a Raspberry Vinaigrette
10 分
Shaved Brussels Sprouts Salad
20 min
Frozen Yogurt Bark
6h 10min
Roasted Vegetables with Walnut Arugula Pesto
45 min
Lentil Salad
35min
Greek Broccoli with Arugula Pesto and Roasted Lemon
30 min
Southwest Quinoa
40 min
Broccoli Salad with Red Pepper and Pine Nuts (TM5/6 Metric)
10 分
Broccoli Salad
5min