Devices & Accessories
Chopped Cauliflower Chickpea Salad with Oregano Vinaigrette
Prep. 15 min
Total 20 min
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...
Show allSmashed Avocado Toast with Jammy Eggs
25 min
Kale Salad with Carrot and Ginger Dressing
20 min
Buffalo Chicken Wings
1 h 5 min
Broccoli Salad with Red Peppers and Pine Nuts
10 min
Shredded Chicken Noodle Salad with Green Miso (Diabetes)
55 min
Quick Cheese Soufflés
45 min
Coleslaw
10 min
Pea, Cherry Tomato and Feta Hummus Wraps
No ratings
Temaki Sushi
1 h
Broccoli and Bacon Bites
1 h
Mini Burger Sliders
1 h 50 min
Cajun Shrimp and Grits Waffles
1 h 10 min