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Mexican Chickpea & Cauliflower Salad


After all the hype I've seen about the Beyond Burger made by Beyond Meat, I finally decided to give these babies a chance. I was easily able to find them in the refrigerated section at Whole Foods next to the other meat substitute products. I liked seeing Beyond Burgers are high in protein AND do not contain soy. I decided for the evening I would simple skillet the burgers according the the package instructions and serve with a side salad loaded with veggies.

This meal really was good and completely satisfying. The "burgers" do not have the texture of meat, but do have a true meaty flavor (which may turn off some vegetarians). This salad packed loads of flavor and had creamy texture from the avocado and crunchy texture from the roasted chickpeas. I placed a Beyond Burger patty on everyone's plate and then served the salad family style (in a dish like this one!).

Mexican Chickpea & Cauliflower Salad

6 side dish servings

Ingredients:

1 head cauliflower, cut into florets

1 can (15 ounce) chickpeas, rinsed and drained

1 bag of shredded brussels sprouts

1 cup cooked quinoa (I used red to add some color to the mix!)

3 tablespoons olive oil

2 tsp Cumin

1 tsp Chili powder

1/2 tsp Garlic Powder

1/2 tsp Ground Coriander

Salt & Pepper

Hatch Chile Vinaigrette dressing, to taste (I only used about 2 tablespoons as I shy away from soggy salad)

1/2 avocado, sliced

Toppings: Cilantro, Feta,Toasted Pumpkin Seeds, Sliced Jalapeno

Directions:

1. Preheat oven to 425 degrees. Line two baking sheets with parchment paper.

2. Toss cauliflower and chickpeas in a large bowl with the 3 tablespoons of olive oil, cumin, chili powder, garlic powder, 1 teaspoon salt and 1/2 teaspoon pepper.

3. Spread the seasoned cauliflower and chickpeas in an even layer on the two prepared baking sheets. and roast for 20-25 minutes.

4. To assemble the salad: toss the shredded brussels and quinoa with Hatch Chile Vinaigrette dressing. Top the salad with roasted chickpeas and cauliflower, avocado slices, cilantro, feta, toasted pumpkin seeds and sliced jalapeño. Dig in!

#salad #sidedish #vegetarian #cauliflower #chickpeas

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