Roast Chickpea and Cauliflower Salad with a Dijon Lime Vinaigrette

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I love the suburbs (not that this is news to any of you).  To take our uncool points to the next level, not only do I love suburbs but I adore small, university towns because I really, really, really like school.  We Jordan’s make a point to stop at iconic college campuses wherever we go (even if it requires three extra tolls and an hour and a half detour on our Trans American road trip).  So on Tuesday when Jay had a site visit to Connecticut I couldn’t stop myself from tagging along for the night to explore the picturesque Yale campus.  With it’s cherry blossoms, crooked streets and ancient architecture it was nothing short of adorable.  Add to our adventure that we stopped in Darien, CT, which easily could be described as the loveliest small town in America, and I would say it was a trip worth making.

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Before we set out I had two meetings and a class to attend, which left little time to cook dinner.  So in light of our pending getaway I kept dinner simple with this delicious, warm salad. Besides a little chopping of the cauliflower,  radishes and avocado, the hands on time is minimal.  So enjoy this fast, light spring dinner because this gem is not your traditional, mild mannered spinach salad.

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Roast Chickpea and Cauliflower Salad with a Dijon Lime Vinaigrette

Serves two very hungry people (more if you are willing to share)

Ingredients

Salad

  • 1 head of cauliflower
  • 1 1/2 cups of cooked chickpeas
  • Salt and pepper to taste
  • 5 cups of baby spinach
  • 4 radishes
  • 1 avocado

Dressing

  • 1/4 cup of dijon mustard
  • 1/4 cup of balsamic vinegar
  • 1 tbsp of regular mustard
  • 1 lime
  • 1 drop (actually just a drop) of honey

Directions

  1. Preheat the oven to 400 degrees and line two baking sheets with parchment paper.
  2. Chop the cauliflower into bite sized pieces and arrange on the second baking sheet.  Roast for about 15 to 20 minutes or until tender.
  3. Arrange the chickpeas in a single layer on one of the baking sheets.  Season with salt and pepper and roast in the oven for about 10 to 15 minutes (until roasted). Stir half way through cooking time.
  4. While your cauliflower and chickpeas are roasting, arrange your baby spinach on your serving plates.
  5. Thinly slice your radishes into rounds and sprinkle evenly over your salads.
  6. Dice the flesh of the avocado and distribute evenly over your salads.
  7. Juice your lime into a small bowl.
  8. Then whisk in your dijon mustard, vinegar, regular mustard and honey.
  9. Remove the cauliflower and chickpeas from the oven, and distribute evenly over your salads.
  10. Dress each salad and serve!
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