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13Ingredients
45Minutes
580Calories
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Ingredients
US|METRIC
3 SERVINGS
- 15 oz. chickpeas (garbanzo beans, drained and rinsed)
- 1 head cauliflower (cut into florets)
- 1 Tbsp. olive oil
- salt (pinch of mineral)
- 1 cup quinoa (I used tri-color)
- 1 3/4 cups water (or vegetable broth)
- 1/4 cup fresh Italian parsley (chopped)
- cracked pepper (fresh, to serve)
- lemon wedges (to serve)
- 1 Tbsp. Dijon mustard
- 1 Tbsp. whole grain mustard
- 1 lemon (or 1 tablespoon apple cider vinegar)
- 2 Tbsp. olive oil
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NutritionView More
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580Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories580Calories from Fat170 |
| % DAILY VALUE |
| Total Fat19g29% |
| Saturated Fat2.5g13% |
| Trans Fat |
| Cholesterol |
| Sodium810mg34% |
| Potassium1300mg37% |
| Protein21g |
| Calories from Fat170 |
| % DAILY VALUE |
| Total Carbohydrate87g29% |
| Dietary Fiber18g72% |
| Sugars4g |
| Vitamin A10% |
| Vitamin C270% |
| Calcium20% |
| Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Ethan G. 3 years ago
Good recipe! I always go light on the dressing because I often find mustard to be a bit too tangy for me.