Simply Scratch · by Laurie McNamara★ 5.0 (2)
Roasted Cauliflower Shawarma Chickpea Salad
NUTRITION · PER SERVING60M COOK
CAL 22%·PRO 26%
CARBS 39G35% OF CAL
11G FIBER18G OTHER9G TOTAL SUGAR
FAT 28G57% OF CAL
3G SAT25G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted cauliflower and chickpeas seasoned with shawarma spices, tossed with arugula, herbs, and pine nuts in tahini dressing. A hearty, plant-based salad.
mainmiddle easternsaladbeans🍪 sheet pan🍳 skillet🔥 ovendairy freegluten freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 4- 1 small cauliflower (cut into large bite-size florets)
- olive oil (extra light)
- kosher salt
- freshly ground black pepper
- 15 ounces canned chickpeas (rinsed, drained and patted dry)
- 1 teaspoon shawarma seasoning
- 1 teaspoon lemon pepper
- 2 to 3 tablespoons pine nuts
- 5 ounces baby arugula
- 1/2 small red onion (sliced thin)
- 1 tablespoon finely minced cilantro
- 1 tablespoon finely minced parsley
- 2 green onions (sliced)
- 1 recipe lemon tahini dressing
At a glance
PER SERVING · TIME 60M
CAL 22%·PRO 26%
CARBS 39G35% OF CAL
11G FIBER18G OTHER9G TOTAL SUGAR
FAT 28G57% OF CAL
3G SAT25G 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
- 40m
- Sodium
- 1167mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 842mg
- Calcium
- 166mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1167MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.