Chopped Cauliflower Chickpea Salad with Oregano Vinaigrette

Chopped Cauliflower Chickpea Salad with Oregano Vinaigrette

3.9 28 ratings

Prep. 15 min

Total 20 min

4 portions

Ingredients

canned chickpeas
14 oz
cauliflower florets
19 oz
rainbow carrots cut into pieces
8 oz
red onion cut into wedges
4 oz
sweet mini peppers stem removed, cut into pieces
5 oz
Persian cucumbers trimmed, cut into pieces
6 oz
extra virgin olive oil
4 ½ oz
garlic cloves
2
dried oregano
1 tsp
red wine vinegar
1 oz
water
1 oz
lemon juice
½ oz
Dijon mustard
1 heaping tsp
salt
½ tsp
ground black pepper
⅛ tsp
feta cheese crumbled
8 oz

Difficulty

easy

Nutrition per 1 portion

Sodium 1086 mg

Protein 18.7 g

Energy 2659.7 kJ / 635.7 kcal

Fat 46.7 g

Fibre 10.5 g

Saturated Fat 13.2 g

Carbohydrates 39 g

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Also featured in

Spring Garden 9 recipes
United States

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