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Roasted Cauliflower and Chickpea Quinoa and Arugula Salad with Almonds, Pomegranate and Feta in a Lemony Tahini Dressing
CLOSET COOKING17Ingredients
30Minutes
450Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1/4 cup Tahini
- 2 Tbsp. lemon juice (~1/2 a lemon)
- salt (to taste)
- water
- 1 head cauliflower (cut into bite sized florets)
- 1 Tbsp. oil
- 1 tsp. ground cumin
- salt
- pepper
- 1/2 cup quinoa
- 1 cup water
- 15 oz. chickpeas (drained and rinsed, or 1 1/2 cups cooked beans, from 1/2 cup dry)
- 4 cups baby arugula
- 1/4 cup feta (crumbled, optional)
- 1/4 cup almond slivers (lightly toasted)
- 1/4 cup pomegranate
- 1/4 cup fresh herbs (one of or a mixture of parsley, mint, cilantro)
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NutritionView More
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450Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories450Calories from Fat170 |
| % DAILY VALUE |
| Total Fat19g29% |
| Saturated Fat3.5g18% |
| Trans Fat |
| Cholesterol10mg3% |
| Sodium880mg37% |
| Potassium1020mg29% |
| Protein18g |
| Calories from Fat170 |
| % DAILY VALUE |
| Total Carbohydrate57g19% |
| Dietary Fiber12g48% |
| Sugars6g |
| Vitamin A15% |
| Vitamin C140% |
| Calcium25% |
| Iron25% |
* 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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