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 skills 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
- Fiber
- 10.5 g
- Sodium
- 1086 mg
In Collections
Alternative recipes
Broccoli Salad
5min
Greek Broccoli with Arugula Pesto and Roasted Lemon
30min
Roasted Vegetables with Walnut Arugula Pesto
45min
Tomato, Spinach and Ricotta Quiche (TM6)
1h 30min
Keto Stuffed Acorn Squash
1h 20min
Lentil Salad
35min
Watermelon Salad with Creamy Balsamic Dressing and Candied Nuts
25min
Mediterranean Chopped Salad with Roasted Red Pepper Dressing
20min
Maple Sweet Potato Soup with Parmesan Croutons
45min
Broccoli Salad with Red Pepper and Pine Nuts (TM5/6 Metric)
10min
Cucumber Salad with Dill and Yogurt Dressing (TM6)
10min
Broccoli Salad with Red Pepper and Pine Nuts
10min