Roasted Chickpeas with Cauliflower Rice
Serves 2
Roasted Chickpeas with Cauliflower Rice
About The Recipe
Looking for a light yet satisfying lunch? This Roasted Chickpeas with Cauliflower Rice recipe is full of fibre, plant protein, and fresh flavour. It’s colourful, nourishing, and a great way to enjoy more veggies in your day.
Nutrition Information (per serve)
Energy
1653 kJ (395 calories)
Protein
16.3 g
Fat
16.5 g
Saturated Fat
4.4 g
Carbohydrates
48.8 g
Sugars
18.1 g
Fibre
13.7 g
Instructions
Step 1
Steam the cauliflower florets for 4 minutes in the microwave or 6 minutes on the stovetop until just tender. Place in a food processor and pulse until it resembles small grains of rice or finely chop with a knife for the same effect.
Step 2
Heat a frying pan over medium–high heat with a drizzle of olive oil. Add chickpeas, cumin, and coriander, and cook for 4–6 minutes, tossing regularly, until golden and fragrant.
Step 3
In a large bowl, combine cauliflower rice, chickpeas, radish, capsicum, rocket, and feta. Whisk together the lemon juice, maple syrup, and black pepper, then drizzle over the salad. Toss gently to coat and serve.
Ingredients
½ large cauliflower, cut into florets
1 tablespoon olive oil
1 cup canned chickpeas, rinsed and drained
¼ teaspoon ground cumin
¼ teaspoon ground coriander
2 medium radishes, thinly sliced
1 cup marinated red capsicum, drained and diced
2 cups rocket leaves
50 g reduced-fat feta