
Devices & Accessories
Chopped Cauliflower Chickpea Salad with Oregano Vinaigrette
Prep. 15 min
Total 20 min
4 portions
Ingredients
-
canned chickpeas14 oz
-
cauliflower florets19 oz
-
rainbow carrots cut into pieces8 oz
-
red onion cut into wedges4 oz
-
sweet mini peppers stem removed, cut into pieces5 oz
-
Persian cucumbers trimmed, cut into pieces6 oz
-
extra virgin olive oil4 ½ oz
-
garlic cloves2
-
dried oregano1 tsp
-
red wine vinegar1 oz
-
water1 oz
-
lemon juice½ oz
-
Dijon mustard1 heaping tsp
-
salt½ tsp
-
ground black pepper⅛ tsp
-
feta cheese crumbled8 oz
Nutrition per 1 portion
Calories
635.7 kcal /
2659.7 kJ
Protein
18.7 g
Fat
46.7 g
Carbohydrates
39 g
Fibre
10.5 g
Saturated Fat
13.2 g
Sodium
1086 mg
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Spring Garden
9 Recipes
United States
United States
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