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
In Collections
Alternative recipes
Show allMaple Sweet Potato Soup with Parmesan Croutons
45 Min
Broccoli Stem Soup with Crispy Potato Skins
45 Min
Grape Jelly Sweet & Sour Meatballs
50 menit
Sautéing Shrimp
15min
Baked Salmon Cakes with Corn Salsa
45 Min
5-Second Rainbow Salad
5 min
Sautéing 7 oz Bell Pepper
20 min
Ham and Béchamel Croquettes
9h 50min
Roasted Potato Salad
1j
Wild Rice Salad with Miso Vinaigrette
1 Std. 15 Min
Shrimp Louie Salad
1j 30 menit
Chickpea Patties with Lemon Kale Salad
55 Min