Cauliflower Salad with Roasted Chickpeas, Quinoa, and Smoked Paprika Vinaigrette (Vegan)

Serves: 4-6


¼ cup Bloombox Spinach Dressing (Smoked Paprika Vinaigrette)

1 head cauliflower (cut into small florets)

1 15-ounce can chickpeas (rinsed and drained)

2 tbls olive oil

½ tsp Spanish paprika

½ tsp garlic powder

½  tsp onion powder

1  cup cooked Quinoa

2  cups arugula

1 avocado (cubed)

2 tbls chopped fresh parsley (to garnish) 

Salt and pepper


  1. Heat oven to 450°F.
  2. Combine cauliflower, chickpeas, olive oil and spices in a large bowl. Toss to combine.
  3. Spread out evenly on baking sheet, and season with salt and pepper.
  4. Bake 20-25 minutes, until the cauliflower begins to char and chickpeas are crispy. 
  5. Set aside to cool slightly
  6. Combine cooled cauliflower-chickpea mixture with cooked quinoa and arugula. 
  7. Top with avocado. 
  8. Drizzle with dressing.
  9. Toss gently to combine.
  10. Transfer to a serving bowl and top with chopped parsley and and additional drizzle of dressing

Chef Tip: Top each salad with sliced strip steak from the grill for some extra flavor and protein.

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