Chopped Cauliflower Chickpea Salad with Oregano Vinaigrette
TM6 TM5

Chopped Cauliflower Chickpea Salad with Oregano Vinaigrette

4.3 (15 ratings)

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

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