Oh My Veggies · by Nicole★ 5.0 (1)
Cauliflower and Chickpea Salad
NUTRITION · PER SERVING23M COOK
CAL 8%·PRO 13%
CARBS 21G52% OF CAL
5G FIBER1G ADDED5G INTRINSIC11G OTHER5G TOTAL SUGAR
FAT 6G35% OF CAL
1G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vibrant salad combining roasted cauliflower, chickpeas, bell peppers, and olives with a tangy vinaigrette. It's hearty and satisfying enough to serve as a main course or light lunch.
mainamericansaladbeansdairy freegluten freeveganvegetarian
View the full recipe on Oh My Veggies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 cauliflower (cut into small florets)
- 1 red bell pepper (diced)
- 1 cup chickpeas
- ⅓ cup green olives
- ¼ cup parsley (finely chopped)
- 2 tbsp olive oil
- 1 tsp maple syrup
- 1 tbsp whole grain mustard
- 1 tsp salt
- 1 tsp Black Pepper
At a glance
PER SERVING · TIME 23M
CAL 8%·PRO 13%
CARBS 21G52% OF CAL
5G FIBER1G ADDED5G INTRINSIC11G OTHER5G TOTAL SUGAR
FAT 6G35% OF CAL
1G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 8m
- Sodium
- 442mg
- Total sugar
- 5g
- Added sugar
- 1g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 401mg
- Calcium
- 40mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 442MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.