This chickpea salad is packed with plant-based protein and fiber from the chickpeas and cauliflower, while the pomegranate seeds add a burst of sweetness and antioxidants. The fresh herbs add a bright, flavorful touch, and the lemon-garlic dressing ties it all together for a refreshing and satisfying meal. Plus, it's a great way to get in your daily dose of vegetables in a tasty way!
Ingredients:
- 1 can chickpeas, drained and rinsed
- 1 small head of cauliflower, chopped into bite-size florets
- 1/2 pomegranate, seeded
- 1 head of lettuce, washed and torn into pieces
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh cilantro
- Juice of 1 lemon
- 2 tablespoons olive oil
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions:
- Preheat the oven to 400°F. Spread the cauliflower florets on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 20-25 minutes, until tender and lightly browned.
- In a large bowl, combine the chickpeas, roasted cauliflower, pomegranate seeds, lettuce, parsley, mint, and cilantro.
- In a small bowl, whisk together the lemon juice, olive oil, garlic, salt, and pepper. Drizzle the dressing over the salad and toss to coat.