Dressings and Vinaigrettes ·
Healthy Options ·
Meyer Lemon olive oil ·
Peperoncino Garlic Crush olive oil ·
Potatoes Pastas and Grains ·
Salads ·
SELECT Medium olive oil ·
Sicilian Lemon balsamic ·
Vegetables ·
Vinoso Vinegar ·
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Roasted Cauliflower and Leek Quinoa Salad with Crispy Chickpeas
Roasted Cauliflower and Leek Quinoa Salad with Crispy Chickpeas
Category
Salads
Author:
Submitted by Audrey Burritt
Ingredients
Ingredients
- 1 small head cauliflower, halved, core removed, and cut into 1/4" slices
- 2 leeks, whites separated and sliced 1/4"
- 1 (15 ounce) can chickpeas, drained, rinsed, and patted dry with paper towel
- 1 tablespoon Fustini's Peperoncino Garlic Crush olive oil
- 1 (15 ounce) can baby artichoke hearts (or quartered artichoke hearts)
- 2 tablespoons Fustini's Sicilian Lemon white balsamic vinegar
- 4 tablespoons Fustini's Meyer Lemon olive oil, divided
- 1 cup cooked quinoa or other grain
- Fresh thyme (optional)
- Salt & pepper
Dressing (Leek Greens Pesto)
- 1/2 cup leek greens chopped 1"
- 3 tablespoons Fustini's Vinoso red wine vinegar
- 1 cup chopped fresh parsley
- 1/4 cup SELECT Medium olive oil (or sub. Meyer Lemon oil)
- water, to thin
Directions
- Preheat oven to 425 F. Toss cauliflower and leek whites in Meyer Lemon olive oil, season with salt and pepper, and lay out evenly on a parchment paper-covered baking sheet. While oven is heating, toss towel-dried chickpeas with Peperoncino Garlic Crush oil, generous pinches of salt, and lay out evenly on a parchment paper-covered baking sheet.
- Roast cauliflower and leeks for 15-20 minutes, until fork-tender and browned. At the same time, roast your chickpeas until crispy. This can take anywhere from 20-30 minutes, but keep an eye on them starting at 20. Season your chickpeas as soon as you remove them from heat, using your favorite spice blend (we used Tuscan!).
- While your veggies and chickpeas roast, prepare marinated artichoke hearts and leek greens pesto dressing. Toss baby artichoke hearts with Sicilian Lemon vinegar and 2 tablespoons Meyer Lemon oil, salt and pepper, and fresh thyme if using. Let sit for at least 30 minutes, up to overnight. Prepare dressing by combining all ingredients in a food processer and blending until smooth. This pesto can vary in consistency, so add water to thin to your preferred taste and texture.
- Combine roasted cauliflower and leeks with marinated artichoke hearts and cooked quinoa. There should be more vegetables than quinoa. Serve over mixed greens, topped with crispy chickpeas and leek greens pesto dressing.
Recipe Note
Substitute any leftover roasted veggies you have. Serve warm, cold, or at room temperature, as a side or light main. Keep in mind that using raw leeks (in the leek pesto dressing) can result in a strong flavor- blanch your leeks to make them milder. Crispy chickpeas are a delicious and nutritious addition to salads, wraps, and on their own! Be sure to dry them thoroughly before roasting to ensure crispiness, and consume within two days of roasting. Do not refrigerate.
Thank you for healthy good recipe. Roasted Cauliflower and Leek Quinoa Salad with Crispy Chickpeas. Yum
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