Compatible versions
Chopped Cauliflower Chickpea Salad with Oregano Vinaigrette
Difficulty
Most of our recipes are easy. Those that require a little more time or cooking ability are rated medium or advanced.
Preparation time
This is how much time you need to prepare this meal.
Total time
This is the time it takes to prepare this meal from start to finish: marinating, baking, cooling etc.
Serving size
This shows how many portions this recipe makes.
Ingredients
- 14 oz canned chickpeas
- 19 oz cauliflower florets
- 8 oz rainbow carrots, cut into pieces
- 4 oz red onion, cut into wedges
- 5 oz sweet mini peppers, stem removed, cut into pieces
- 6 oz Persian cucumbers, trimmed, cut into pieces
- 4 ½ oz extra virgin olive oil
- 2 garlic cloves
- 1 tsp dried oregano
- 1 oz red wine vinegar
- 1 oz water
- ½ oz lemon juice
- 1 heaping tsp Dijon mustard
- ½ tsp salt
- ⅛ tsp ground black pepper
- 8 oz feta cheese, crumbled
- Nutrition
- per 1 portion
- Calories
- 2659.7 kJ / 635.7 kcal
- Protein
- 18.7 g
- Carbohydrates
- 39 g
- Fat
- 46.7 g
- Saturated Fat
- 13.2 g
- Fibre
- 10.5 g
- Sodium
- 1086 mg
Like what you see? This recipe and more than 80 000 others are waiting for you!
Sign up for free
More information
In Collections
Alternative recipes
Shaved Brussels Sprouts Salad
20 min
Wild Rice Salad with Miso Vinaigrette
1 Std. 15 Min
Roasted Vegetables with Walnut Arugula Pesto
45 min
Tuscan White Bean Stew
1h
Mediterranean Chopped Salad with Roasted Red Pepper Dressing
20 min
Curried Couscous, Carrot and Chickpea Salad
15min
Shredded Brussels Sprout Salad with Bacon and Cranberries
20 min
Creamy Broccoli Salad
10min
Tex-Mex Bowl
50min
Broccoli Salad with Red Pepper and Pine Nuts
10min
Broccoli Salad with Red Pepper and Pine Nuts (TM5/6 Metric)
10min
Shrimp Orzo with Peas
30 min