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Monday, April 15, 2013

Pesto Chickpea Cauliflower Salad

Pesto Chickpea Cauliflower Salad, inspired by a recipe from Keepin It Kind, is a quick and simple salad of roasted vegetables and chickpeas tossed in a vibrant pesto sauce that’s perfect for warm Spring days.  This flavor-packed salad is delicious on it’s own or it makes the perfect topping for Zucchini Socca , toasted bread, and anything else you can imagine.

Pesto Chickpea Cauliflower Salad
Gluten Free
Serves One
Adapted from Pesto Potato Mushroom Chickpea Salad
Click Here for Printable Recipe

chickpea cauliflower salad

Ingredients--

Salad:
1/4 of a medium head of cauliflower, broken into florets
6-7 cremini mushrooms, quartered
2 tablespoons canned chickpeas, drained
Salt and Pepper, to taste

Pesto Sauce:
1/4 cup fresh basil
1/2 cup baby spinach
1 wedge Light Laughing Cow Swiss Cheese, broken into smaller pieces
1/2 teaspoon extra virgin olive oil
2 tablespoons vegetable broth, check for gluten
1/8 teaspoon garlic powder
dash of red pepper flakes, to taste
salt and pepper, to taste

1. Preheat oven to 400 degrees. Line a baking sheet with aluminum foil and spray with olive oil spray.

2. Place cauliflower and mushrooms on prepared baking sheet. Spray vegetables with a layer of olive oil spray, then season with salt and pepper.

3. Roast vegetables until cauliflower is beginning to turn golden around the edges and mushrooms are tender, 20-25 minutes, stirring halfway through cooking. 

4. While the vegetables are roasting, begin the pesto sauce-- add all of the pesto ingredients to a food processor. Pulse mixture until ingredients are combined and  mixture is smooth.

5. Remove vegetables from oven and scoop into a small mixing bowl. Stir in chickpeas.

6. Pour pesto sauce over roasted vegetables/chickpeas and stir to coat vegetables in sauce. Taste for seasoning. Enjoy salad at room temperature or refrigerate for a chilled salad.

Photo 2013-04-10 02.24.56 PM

Nutrition Information--approximately 175 calories per serving (entire recipe)






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