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
In Collections
Alternative recipes
Orange Salmon with Broccoli Couscous
35min
Rainbow Mediterranean Couscous Salad
1h
Spring Garden Minestrone Soup
50min
Cauliflower Artichoke Cheese Bake
1h 10min
Lentil Salad
35min
Broccoli Red Lentil Soup
25min
Mediterranean Chopped Salad with Roasted Red Pepper Dressing
20min
Chopped Asian Salad
20min
Golden Beet Gazpacho
50min
Orange Balsamic Beet and Quinoa Salad
40min
Maple Sweet Potato Soup with Parmesan Croutons
45min
Broccoli Salad with Red Pepper and Pine Nuts (TM5/6 Metric)
10min