Thanksgiving is right around the corner, so how about eating light before the big feast? As stated in my previous posts, meat, given that it is grass-fed, organic and consumed in moderation, is an essential part of a healthy diet. However, excessive meat consumption has been linked to numerous health issues. Going meatless once a week may reduce one's risk of chronic, preventable conditions such as cardiovascular disease, obesity, diabetes and cancer. Also, eating less meat encourages consumption of more vegetables and plant-based proteins.
This salad offers just that. Chickpeas are rich in fiber and a good source of vegetarian protein. Cauliflower is an excellent source of vitamins C, K, folate, and B6, as well as a source of minerals such as manganese and phosphorus. If you like cauliflower and chickpeas but have never tried them roasted, give this salad a try! Roasting deepens the flavor and adds a crispy texture to this dish.
1 head cauliflower, separated into florets
1 can chickpeas, drained
1 sweet onion, sliced
1-2 Tbsp. olive oil
1 Tbsp. favorite herbs (I used Bragg Organic Sea Kelp Delight)
Sea salt and pepper
3 Tbsp. mayonnaise or Greek yogurt
1 Tbsp. extra virgin olive oil
1 garlic clove, minced finely
Juice of ½ lemon
½ tsp. cumin, ground
½ tsp. coriander, ground
Handful fresh parsley, chopped
Handful fresh cilantro, chopped
Preheat oven to 400 F.
Lay out cauliflower, chickpeas, and onions on a baking sheet lined with parchment paper. Sprinkle with the herbs, sea salt, pepper and toss with olive oil. Roast for about 30 minutes. Remove from oven and allow to cool.
To make dressing, combine all ingredients together and mix into the roasted vegetables. Adjust seasonings to taste. Serve warm or cold.