10 hours ago
Tuesday, January 7, 2014
This is a healthy, delicious lunch salad, part of my detox week.
I used a tablespoon of toasted breadcrumbs for richness, and some raisins for sweetness.
The chickpeas add fiber and make you full so you won't be wanting that sandwich for lunch.
This will keep you skinny.
Roasted Cauliflower Salad w/ Chickpeas & Raisins: Serves 2-4
1 head of cauliflower, cut into florets
1 can of chickpeas (garbanzo beans), rinsed and drained
1/4 cup of golden raisins
1/4 cup toasted pine nuts
olive oil, divided
kosher salt & black pepper
fresh parsley for garnish
1 tbsp red wine vinegar
Roast the cauliflower on a baking sheet (you know the drill by now...........drizzle with olive oil, kosher salt, 400F for 25 minutes).
Once the florets are done, add to a bowl with the other ingredients.
Add in a tablespoon of red wine vinegar and a tablespoon of olive oil. Season with sea salt & freshly ground pepper.
Garnish with fresh parsley.
Be healthy. Enjoy.