Preheat oven to 425 degrees, Line a medium sized baking sheet with parchment paper and mist with non-fat cooking spray.
Place cauliflower onto baking tray, lightly mist with olive oil mister, and season with lemon zest, salt and pepper. Roast for about 20 minutes, or until the cauliflower is browned and tender.
Line a spate small baking sheet with parchment paper and mist with nonfat cooking spray. Place garbanzo beans on the baking sheet, mist lightly with a bit of olive oil, and season with salt and pepper. Roast for about 10-15 minutes or until beans are a crispy golden brown.
In a small bowl whisk together olive oil, jalapeño, lime juice and salt and pepper.
In a large bowl, toss together the fresh herbs, cooked cauliflower and garbanzo beans. Drizzle with jalapeño lime dressing and toss again.
Notes
The entire recipe makes 4 servings
The serving size is about 1 cup
Nutrition
Nutrition Facts
ROASTED CAULIFLOWER AND GARBANZO BEAN HERB SALAD RECIPE
Amount per Serving
Calories
172
% Daily Value*
Fat
4.7
g
7
%
Saturated Fat
0.6
g
4
%
Cholesterol
0
mg
0
%
Sodium
315
mg
14
%
Potassium
741
mg
21
%
Carbohydrates
28.2
g
9
%
Fiber
7
g
29
%
Sugar
3.1
g
3
%
Protein
7
g
14
%
Calcium
70
mg
7
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.