You know when you eat a salad and get hungry 30 minutes later? Well I promise that won’t happen if you make this roasted cauliflower, zesty chickpea, mozzarella and mizuna salad with yogurt dressing. (The name itself is a mouthful if that’s any indication!) This is what I make when I want a hearty salad that’ll satisfy. It’s filled with protein (chickpeas and yogurt), veggies, and most importantly flavor.
Roasted Cauliflower, Zesty Chickpea, Mozzarella and Mizuna Salad with Yogurt Dressing
Ingredients
Marinated Chickpeas:
12 oz can of chickpeas, drained and rinsed
1 tbsp olive oil
1 tsp red pepper flakes
1 tsp fresh thyme, finely minced
1 tsp dried oregano
1 clove garlic, finely minced
1 tbsp apple cider vinegar
1 shallot, thinly sliced on a mandolin
Salt and pepper, to taste
Roasted Cauliflower:
1 head cauliflower
2 tbsp olive oil
2 tsp za’atar
1 tsp smoked paprika
Salt and pepper
Dressing:
1/2 cup yogurt
2 tbsp lemon juice
1 tbsp olive oil
1 clove garlic, finely minced
salt and pepper
8 oz fresh mozzarella, sliced
3 cups baby spinach
1 cup Mizuna
Directions
For the chickpeas: Toss chickpeas with olive oil, garlic, shallots, vinegar and herbs. Season with salt and pepper. Let marinate overnight in the refrigerator.
For the cauliflower: Preheat oven to 400 degrees. Halve cauliflower and drizzle with olive oil, za’atar and paprika. Season with salt and pepper. Roast cauliflower on a parchment lined cookie sheet for about 30 minutes, flipping once. Let it cool.
For the dressing: Mix yogurt, olive oil, lemon juice and minced garlic together. Season with salt and pepper.
To serve: Mix greens with roasted cauliflower, chickpeas (drained), mozzarella. Toss with a few drizzles of yogurt dressing.
serves 6-8
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