Roasted Cauliflower and Chickpea Salad with Dijon Vinaigrette

Roasted Cauliflower and Chickpea Salad with Dijon Vinaigrette

Course: Main Course, Salad

Cuisine: American

Keyword: Plant-based, vegan

Prep Time: 10

Total Time: 45

Servings:

Calories: 358kcal

Author: Cindy Rainey

This Roasted Cauliflower and Chickpea Salad with Dijon Vinaigrette has a tangy sweet dressing to tickle your tastebuds. It is plant-based, vegan, and oil and gluten free.

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Ingredients

Roasted Cauliflower

3 cups cauliflower floretts
2 Tablespoons coconut aminos
2 Tablespoons nutritional yeast
2 Tablespoons tahini

Dijon Vinaigrette Dressing

1/4 cup white wine vinegar
1 Tablespoon coconut aminos
2 Tablespoons agave nectar
1 Tablespoon tahini
1 teaspoon dijon mustard
1/8 teaspoon finely ground black pepper

Putting it Together

1/2 red onion diced
1/2 orange bell pepper diced
2 cups brown and wild rice precooked
2 cups baby spinach washed and dried
1 15.5 ounce can chickpeas drain and rinse
1/2 cup cashews roasted

Instructions

Set oven for 400°.

Roasted Cauliflower

Cut cauliflower into bite-sized pieces.
Mix together 2 T coconut aminos, nutritional yeast, and tahini into a large mixing bowl.
Toss in cauliflower, coating well. Turn onto a silicone baking sheet or parchment paper covered baking sheet.
Cook in a 400° oven until softened and brown. Remove and set aside to cool.

Dijon Dressing

While cauliflower is roasting, mix together the vinegar, coconut aminos, agave, tahini, dijon mustard, and ground pepper. Set aside.

Putting it Together

If you are cooking your rice, cook while the cauliflower is roasting. Set aside to cool.
Dice the onion and orange bell pepper.
After cauliflower and rice are cooled, assemble salad ingredients. In a large mixing bowl, toss together roasted cauliflower, rice, vegetables including baby spinach, drained chickpeas, and salad dressing.
Top with roasted cashews.
If you are using this for meal prep, portion into four 3-cup meal prep containers.

Nutrition