EasyLunchSaladVegan
Beans & Rice 😋
10 min cook
View Recipe
Easy
A delicious and colorful salad with spiced roasted cauliflower and chickpeas, crispy quinoa, parsley, mint, tomato, onion, pomegranate, cucumber, and avocado tossed with a maple mustard dressing.
Preheat oven to 200°C.
Add the quinoa on a baking tray lined with parchment paper. Drizzle with olive oil and toss. Spread out in an even layer. Bake for 15-20 minutes on the lower rack in the oven until lightly golden.
Mix the seasoning/spices for the cauliflower/chickpeas in a bowl.
Add the cauliflower and chickpeas on a baking tray lined with parchment paper. Add the olive oil and seasoning and toss to coat. Bake for 30-40 minutes.
Allow to cool before serving.
Whisk the dressing ingredients together in a jar.
To assemble, add everything in a large salad bowl, pour over the dressing and toss well.
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