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Ingredients
- 8 cups arugula
- 4 cups cauliflower - chopped
- 2 tbsp raw pumpkin seeds
- 1 can chickpeas - drained and rinsed
- 2 tbsp grated parmesan cheese
- 2 tbsp olive oil - extra for roasting
- juice from 1 lemon
- salt + pepper
Ingredients
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Instructions
- Preheat oven to 400 degrees F. Toss cauliflower in a bit of olive oil and roast for about 30 minutes, stirring occasionally. Remove from heat and let cool.
- Once cooled, combine arugula, cauliflower, pumpkin seeds, and chickpeas in a large bowl. Add olive oil, lemon juice, salt, and pepper, and mix well. Sprinkle with parmesan cheese.
Recipe Notes
Wait to add the dressing if you don't plan to eat the salad right away.
Delish! I was very skeptical about this recipe. But it had a 5 star rating so I decided to give it a try. It was so good! Something about roasting cauliflower makes it mouth watering. Definitely putting this one in my regular lunch rotation! Thanks Robin!