I regularly find amazing recipes on the blog Simple Veganista. I tried this one, doubling it for dinner for six, and hoarded the leftovers since it seemed to taste even better two, three days later. I had attempted roasted chickpeas before. I’m hooked!
1 can (14 oz) garbanzo beans (chickpeas), rinsed, drained and patted dry
1 large head cauliflower, cut into small florets
1 cup quinoa (I used red)
1 1/2 cups water or vegetable broth
1/4 cup fresh Italian parsley, chopped
fresh cracked pepper
1 tablespoon Dijon mustard
1 tablespoon whole grain mustard
juice from 1 lemon
1 – 2 tablespoons olive oil
Preheat oven to 400 degrees.
Prepare cauliflower and chickpeas, toss together in a large roasting pan with 2 tablespoons of olive oil and dash or two of salt. Roast for 45 minutes, stirring every 15 minutes or so.
In a medium pot, add quinoa, water and a pinch of salt. Bring to a boil, cover, reduce heat and simmer for 15 minutes. Remove cover and let set 10 minutes and fluff with a fork.
In a small bowl, prepare your mustard dressing and set aside. As the original recipe suggested, I doubled the dressing recipe and added a little extra to each portion.
Once roasting is done, let cool a few minutes. While still warm, place cauliflower and chickpeas in a medium size bowl, add dressing and toss. Add in parsley last. Tastes great warm or at room temperature.