Roast Chickpea, Cauliflower & Cashew Salad with Balsamic Vinaigrette
Delicious balsamic roasted chickpeas with lightly steamed cauliflower and raw cashew nuts served on a bed of fresh leafy greens with avocado slices and a light vinaigrette dressing.
Full of flavor, healthy and fresh!
Ingredients (salad):
-1/3 cup balsamic roasted chickpeas (click here for recipe)
-1/8 cup raw cashew nuts
-200 grams cauliflower florets
-1 big handful baby spinach
-1 small handful arugula
-1/2 avocado
Ingredients (dressing):
-1/2 tablespoon balsamic vinegar
-1/2 tablespoon cold-pressed olive oil
-a squeeze of fresh lemon juice
-sea salt (to taste)
-cracked black pepper (to taste)
Instructions (salad):
-rinse all of the fresh ingredients
-roughly chop the baby spinach
-add the baby spinach and arugula to a plate or bowl
-lightly steam the cauliflower florets for 3-5 minutes (careful not to overcook)
-remove the peel and the pit from the avocado and slice
-add the avocado slices, the raw cashew nuts and the lightly steamed cauliflower to the greens
-toss the balsamic roasted chickpeas over the salad
-prepare the dressing
Instructions (dressing):
-in a small bowl mix the olive oil, balsamic vinegar, fresh lemon juice, sea salt and cracked black pepper
-mix until blended
-drizzle over salad
Serve fresh, eat & enjoy!
