Healthy Middle Eastern-inspired Salad Bowl recipe
THIS IS MY FAVORITE Salad right now. The flavors are insane, and it fills you right up!
1 can chickpeas, drained & rinsed
1 small head cauliflower, cut into bite size
1/2 small onion
1/2 package of tofu
Handful of cherry tomatoes
2 tsp pepper
1/2 tsp salt
1 Tb curry powder
1/4 tsp cayenne pepper
1/4 cup cashews
1/4 cup water
1/2 lemon, juiced
1 TB fresh mint leaves
1 TB fresh parsley
1/4 tsp garlic powder
Salt & pepper to taste
Add all the seasoning ingredients to a small bowl, mix.
Preheat oven 400F.
Toss the cauliflower with a dash of olive oil then add 3/4 the seasoning & toss to coat. In a separate bowl toss the chickpeas with a drizzle of olive oil. Slice onions into half moons.
Add cauliflower & onion to a baking sheet. Add chickpeas to a separate sheet and bake both for 25-30 minutes.
Slice the tofu into 2” strips and fry on a pan. Add a little soy sauce for flavoring. Cook until browned on both sides.
Add all dressing ingredients to a blender & blend until smooth and creamy.
Add spinach to a bowl and add whatever toppings you’d like. Top with the dressing. Enjoy!
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