Cauliflower, Chickpea and Pomegranate Salad Recipe

Ingredients

• 1 head of cauliflower, cut into small florets
• 1 can of chickpeas, drained and rinsed
• 1/2 red onion, thinly sliced
• 1 pomegranate, seeds removed
• 1/4 cup of fresh parsley, chopped
• 1/4 cup of fresh mint, chopped
• 3 tablespoons of olive oil
• 2 tablespoons of lemon juice
• 1 clove of garlic, minced
• 1/2 teaspoon of ground cumin
• Salt and pepper to taste

Instructions

1. Preheat oven to 400°F (200°C).
2. Spread the cauliflower florets on a baking sheet, drizzle with 2 tablespoons of olive oil and season with salt and pepper. Roast in the oven for 20-25 minutes or until tender and lightly browned.
3. In a large mixing bowl, whisk together the remaining 1 tablespoon of olive oil, lemon juice, garlic, cumin, and a pinch of salt and pepper.
4. Add the roasted cauliflower, chickpeas, red onion, pomegranate seeds, parsley and mint to the bowl with the dressing. Gently toss to combine all ingredients.
5. Adjust seasoning to taste with salt and pepper. Serve immediately.

Verdict

This cauliflower, chickpea and pomegranate salad is a delicious and healthy dish that is perfect for any occasion. The roasted cauliflower adds a nice depth of flavor and texture to the salad, while the chickpeas and pomegranate seeds provide a satisfying crunch. The fresh parsley and mint give the salad a refreshing and vibrant aroma. The dressing with olive oil, lemon juice, garlic and cumin provides a delicious flavor which complements the salad ingredients perfectly.

Serving Suggestions

This salad can be a great addition to any meal as a side dish, or can be enjoyed as a light and healthy lunch option. To add some protein, you can also top the salad with grilled chicken or salmon. You can also serve it alongside grilled vegetables or roasted meat dishes.