BBQ Cauliflower & Carrot Salad with Honey-Ranch Chickpeas by @starinfinitefood
4 servings
🥦
1 head
Cauliflower
🥕
0.45 kg
Carrots
🫒
53 ml
Olive oil
🧂
45 ml
BBQ seasoning
🥬
40 g
Arugula
🥜
45 ml
Pistachios
🫘
430 g
Chickpeas
🍯
23 ml
Honey
🧂
23 ml
Ranch seasoning
🥣
120 ml
Greek yogurt
🌰
30 ml
Tahini
🍋
0.5
Lime
🧄
2.5 ml
Garlic powder
🧂
1.3 ml
Salt
⚫
1.3 ml
Pepper
- Preheat
Preheat the oven to 425°F (220°C). Place a large sheet pan in the oven for 15 minutes while the oven preheats.
- Pat
Pat the chickpeas dry. Add the chickpeas to a separate sheet pan and place them in the oven for 20 minutes.
- Roast
While the chickpeas roast, prep the veggies. Add the cauliflower and carrots to a large sheet pan (or two small if needed). Add the olive oil and BBQ seasoning then toss to coat.
- Add
Remove the chickpeas from the oven, then add the olive oil and honey and toss to coat. Add the ranch seasoning and toss again. Place them back in the oven for 8 minutes, until the outside is caramelized. Remove, and allow them to cool completely.
- Roast
While the veggies roast, make the dressing. Add the Greek yogurt, tahini, honey, lime juice, garlic powder, salt, and pepper to a bowl. Whisk to combine.
- Add
Remove the veggies from the oven, then add the arugula to the sheet pan and toss to combine.
- Spread
Spread the dressing onto a plate, top with the veggie mixture, then the chickpeas and pistachios.
BBQ Cauliflower & Carrot Salad with Honey-Ranch Chickpeas by @starinfinitefood
4 servings
🥦
1 head
Cauliflower
🥕
0.45 kg
Carrots
🫒
53 ml
Olive oil
🧂
45 ml
BBQ seasoning
🥬
40 g
Arugula
🥜
45 ml
Pistachios
🫘
430 g
Chickpeas
🍯
23 ml
Honey
🧂
23 ml
Ranch seasoning
🥣
120 ml
Greek yogurt
🌰
30 ml
Tahini
🍋
0.5
Lime
🧄
2.5 ml
Garlic powder
🧂
1.3 ml
Salt
⚫
1.3 ml
Pepper
Preparation Steps
Step 1/7
Preheat the oven to 425°F (220°C). Place a large sheet pan in the oven for 15 minutes while the oven preheats.
Step 2/7
Pat the chickpeas dry. Add the chickpeas to a separate sheet pan and place them in the oven for 20 minutes.
Step 3/7
While the chickpeas roast, prep the veggies. Add the cauliflower and carrots to a large sheet pan (or two small if needed). Add the olive oil and BBQ seasoning then toss to coat.
Step 4/7
Remove the chickpeas from the oven, then add the olive oil and honey and toss to coat. Add the ranch seasoning and toss again. Place them back in the oven for 8 minutes, until the outside is caramelized. Remove, and allow them to cool completely.
Step 5/7
While the veggies roast, make the dressing. Add the Greek yogurt, tahini, honey, lime juice, garlic powder, salt, and pepper to a bowl. Whisk to combine.
Step 6/7
Remove the veggies from the oven, then add the arugula to the sheet pan and toss to combine.
Step 7/7
Spread the dressing onto a plate, top with the veggie mixture, then the chickpeas and pistachios.
Composition
Ingredients
Types
Ingredients
Allergens
Dietetics
Dietary regimen
Calories
250 kcal
Macro nutrients
Nutritional Information
Minerals
Vitamins
Preparation
Time Information
Preparation
20 minutes
Cooking
28 minutes
Overall
48 minutes
Difficulty
Level
Medium (2/4)
Steps
7 steps
Equipments
Utensils
Appliances
Type
Type
Type Of Dish
Occasions
Origin
Source
Platform
Original Creator
@starinfinitefood
Origin
Cuisine
Geographic
United States, North America
Various
Aspect
Texture
Flavors
Other
Price
Low
Recommended Preservation
fridge
Preservation Infos