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