ROASTED CAULIFLOWER + CHICKPEA + GOLDEN BEET SALAD
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vibrant roasted vegetable salad featuring cauliflower, golden beets, and chickpeas, dressed with a bright lemony sumac vinaigrette. Hearty, flavorful, and naturally plant-based.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1 small head cauliflower, cut into florets
- 2 – 3 golden beets, diced
- 1 can (14oz) chickpeas, drained and rinsed or 1 1/2 cups cooked
- 1 – 2 tablespoons olive oil
- small handful cherry tomatoes, sliced in half
- 1 – 2 handfuls baby greens (kale, spinach, arugula, chard, etc.) or chopped beet greens
- 1/4 cup chopped parsley
- 1 -2 tablespoon pepitas (pumpkin seeds)
- mineral salt & pepper, to taste
- 2 tablespoons lemon juice
- 1 tablespoon red wine vinegar
- 1 heaping teaspoon sumac, + more as desired
- 2 cloves garlic, minced
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 40m
- Sodium
- 652mg
- Total sugar
- 22g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1617mg
- Calcium
- 197mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 652MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.