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Roasted Cauliflower Zucchini and Spiced Chickpea Salad

Roasted Cauliflower Zucchini and Spiced Chickpea Salad

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It has been so cold in New York the past few weeks! We went from 60 degree weather to 20 in the span of a day. While I want to eat healthy and get in my greens, I've found it difficult to actually want to eat salad and shakes while I shiver under layers of sweaters and blanket scarves. I got to work to make a warming salad that packs all the superfoods in and came up with this delicious roasted cauliflower, zucchini, and spiced chickpea salad. 

I've been having a love affair with chickpeas lately-- hummus, falafel, roasted in soups and thrown into salads. They're a great source of protein and at under $1 a can, a great help to my holiday-depleted wallet. If you do the pre-work for this salad on Sunday, it will literally take you under five minutes to put together. Pretty simple and all the ingredients I got at Trader Joe's. 

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Cut up some cauliflower and zucchini and rinse and dry your chickpeas. This is my least favorite step but is what makes them super crunchy. Roast at 425, turning every 10 or so minutes (takes about 30 to get them crispy). The key is to turn it up in the last 3-5 minutes to 450 if you like it super charred. Once finished, put over a bed of arugula, roasted pepitas, and craisins and top with literally the best dressing I've ever had. Warming, delicious, and nutritious! 

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Roasted Cauliflower Zucchini and Spiced Chickpea Salad

Servings: 1

Prep Time: 30 Minutes

Total Recipe Time: 35 Minutes

Ingredients:

  • 1/2 Head of Cauliflower 
  • 1 Small Zucchini 
  • 2 cups arugula 
  • 1/2 Can Chickpeas (washed and dried)
  • 1/4 Cup Dried Cranberries
  • 1/4 Cup Roasted Pepitas 
  • 1 Tablespoon Tahini 
  • 2 Tablespoons Maple Syrup 
  • Filtered Water 
  • Coconut Oil
  • 2-4 Tablespoons of Lemon Juice 
  • 1 Tablespoon Chia Seeds 
  • Salt and Pepper to Taste 

Instructions: 

  • Preheat oven to 425 degrees 
  • Cut cauliflower into bite sized pieces and cut zucchini length wise then horizontally into thin slices, place so not touching on greased baking sheet 
  • Take chickpeas and wash using colander, make sure to dry with paper towel and place next to cauliflower and zucchini on baking tray 
  • Coat all ingredients in coconut oil and toss with cumin, paprika, cayenne pepper, salt, and pepper 
  • Place in oven and cook for 25 minutes, turning over every ten minutes until well browned
  • Turn up to 450 for the last 3-5 minutes and watch closely to ensure it's not burned 
  • While ingredients are roasting, take pepitas and toss with coconut oil. Put in toaster at 350 until slightly browned
  • Place arugula, pepitas,  chia seeds, and dried cranberries in a bowl and top with still warm roasted ingredients 
  • Top with dressing and serve! 

To Make Dressing: 

  • Take 1 tablespoon of tahini and mix in small bowl with 2 tablespoons of maple syrup 
  • Add in lemon juice, salt, and pepper 
  • Add in water to desired consistency 
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