Best 7 Cauliflower Chickpea And Pesto Salad Recipes
Cauliflower, chickpeas, and pesto are three versatile and flavorful ingredients that can come together to create a delicious and nutritious salad. With its vibrant colors, textures, and bold flavors, this salad is a feast for the eyes and the taste buds. It's perfect for a light lunch, a refreshing side dish, or as a main course for vegetarians and vegans.
Here are our top 7 tried and tested recipes!
ROASTED CAULIFLOWER AND CHICKPEA PESTO PASTA
Steps:
- Preheat oven to 400° F and line a sheet pan with foil. Place the cauliflower and chickpeas on the sheet pan and drizzle with the olive oil. Season with salt and pepper, then toss everything together until coated. Spread the cauliflower and chickpeas out into a single layer. Roast for 20-25 minutes or until the cauliflower is tender and caramelized and the chickpeas are crispy. Toss everything around halfway through the cooking time.
- While the cauliflower and chickpeas roast, cook the pasta. Reserve 1/2 a cup of the pasta water before draining it.
- Place the pasta back into the pot it was cooked in along with the roasted cauliflower and chickpeas. With the heat on low, add in the pesto, lemon zest and juice and Parmesan cheese. Stir everything together and add in some of the pasta water to thin the sauce. Taste for seasoning and heat until warm.
- Top the pasta with dollops of ricotta cheese, chopped parsley and extra Parmesan cheese.
Nutrition Facts : Calories 481 calories, Carbohydrate 58 grams carbohydrates, Cholesterol 16 milligrams cholesterol, Fat 19 grams fat, Fiber 11 grams fiber, Protein 21 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 458 grams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 12 grams unsaturated fat
HERBY CAULIFLOWER SALAD WITH CHICKPEAS
Thanks to a light lemony dressing and lots of fresh herbs, this simple raw cauliflower salad recipe tastes surprisingly delicious and lasts in the fridge for days. The pickled onions are an optional ingredient, but they do take the salad to the next level. Here's our recipe for pickled onions, so you can see how simple they are to make. We break the cauliflower down into tiny florets, but another option is to use a food processor and make a chunky cauliflower rice. Take a look at our cauliflower rice recipe to see how we do it.
Provided by Adam and Joanne Gallagher
Categories Side Dish
Time 45m
Yield Makes about 10 cups
Number Of Ingredients 10
Steps:
- Cut away leaves and the core from the cauliflower. Then cut or pull the cauliflower apart into little florets and add to a large bowl. Chop longer stems into small pieces, and then add to the bowl with florets.
- Season with 1/2 teaspoon of fine sea salt and 1/2 teaspoon ground black pepper, and then toss the cauliflower around the bowl until all the florets have had a chance to be seasoned.
- To make the dressing, whisk the lemon zest, lemon juice, olive oil, red pepper flakes, and a pinch of salt together until creamy and emulsified.
- Add the chickpeas, herbs, pickled onions, and the dressing to the cauliflower. Toss until everything is evenly coated. Taste, and then season with additional salt, pepper or lemon juice.
- The cauliflower salad does taste best when given some time to marinate. When possible, let the salad marinate, stirring from time to time, for at least 30 minutes before serving. The salad will keep, covered in the refrigerator, up to one week.
Nutrition Facts : ServingSize 1 cup, Calories 140, Fat 7.2g, SaturatedFat 1g, Cholesterol 0mg, Sodium 237.7mg, Carbohydrate 15.8g, Fiber 4.9g, Sugar 2.7g, Protein 5.3g
CAULIFLOWER, CHICKPEA AND PESTO SALAD
This is a salad using raw cauliflower. Please feel free to use different ingredients for mixing in with the cauliflower, such as red/green peppers, edamame, tofu, different types of beans, corn, and red onion. For more healthy, gluten-free, low-GI, pesco-vegetarian recipes, please visit my blog, www.innerharmonynutrition.com.
Provided by InnerHarmonyNutriti
Categories Cauliflower
Time 15m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Cut cauliflower into florets. Add them to the food processor and process until finely ground.
- Dice one tomato and slice another tomato for garnishing.
- In a large bowl, place the processed cauliflower, diced tomato, green onion, and garbanzo beans and mix.
- Add 1/2 cup pesto and mix. Taste and add more pesto if needed. Season with black pepper.
- Arrange the salad on a plate with tomato slices. Infuse love and serve!
CHICKPEA AND CAULIFLOWER SALAD
Protein-packed and so versatile, canned chickpeas are a pantry must-have that can make a meal in minutes. Try this easy idea for serving up these super staples.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 9
Steps:
- On a rimmed baking sheet, toss chickpeas and capers with 1 tablespoon extra-virgin olive oil; season. Roast at 475 degrees until chickpeas are golden brown, about 20 minutes. Whisk together 1/4 cup olive oil and red-wine vinegar. Toss together cauliflower; almonds; raisins; parsley; chickpea mixture; and dressing. Season.
CAULIFLOWER AND CHICKPEA SALAD
Make and share this Cauliflower and Chickpea Salad recipe from Food.com.
Provided by dicentra
Categories Cauliflower
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Chop herbs and mix with garlic, spices and olive oil.
- Toss with cauliflower and chickpeas. Chill before serving.
Nutrition Facts : Calories 118.1, Fat 2, SaturatedFat 0.3, Sodium 204.7, Carbohydrate 21.6, Fiber 5.4, Sugar 4, Protein 5.1
CHICKEN, CHICKPEA, AND PESTO SALAD
Shredded cooked chicken breasts and chickpeas make this pesto salad hearty enough for a main course.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 7
Steps:
- In a bowl, mix together chicken, cucumber, celery, and chickpeas. Add Basic Basil Pesto and a squeeze of lemon. Season with salt and pepper.
Nutrition Facts : Calories 358 g, Fat 18 g, Fiber 6 g, Protein 21 g
PESTO CHICKPEA SNACK SALAD RECIPE BY TASTY
Here's what you need: chickpeas, cherry tomato, feta cheese, pesto
Provided by Mercedes Sandoval
Categories Sides
Yield 1 serving
Number Of Ingredients 4
Steps:
- Combine all ingredients in a small bowl.
- Mix thoroughly. Serve.
- Enjoy!
Nutrition Facts : Calories 144 calories, Carbohydrate 12 grams, Fat 7 grams, Fiber 3 grams, Protein 7 grams, Sugar 4 grams
Tips:
- For the best flavor, use fresh cauliflower and chickpeas. If using canned chickpeas, be sure to rinse and drain them well.
- If you don't have pesto on hand, you can make your own by following this recipe: Homemade Pesto.
- To save time, you can use store-bought croutons. However, if you have the time, making your own is easy and delicious. Here's a recipe: Homemade Croutons.
- This salad is best served fresh. However, it will keep in the refrigerator for up to 3 days.
Conclusion:
This cauliflower, chickpea, and pesto salad is a healthy and delicious dish that is perfect for a summer gathering. It is packed with flavor and nutrients, and it is sure to be a hit with your guests. So next time you're looking for a light and refreshing salad, give this one a try. You won't be disappointed!
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