Roasted Asparagus & Cauliflower Salad (Gluten Free)
Roasted Asparagus and Cauliflower serve as the perfect base for a tasty summertime salad.
Servings: 6 servings
- 1/2 head cauliflower broken into florets
- 1 12 ounce bag frozen asparagus spears can use fresh
- 2 tbsp. olive oil divided
- 1 box or can chickpeas 11-14 ounces
- 1/4 onion sliced
- 6 grape tomatoes sliced
- 1 lime
- 1/4 cup feta cheese
- salt & pepper to taste
Preheat oven 400 degrees
Put cauliflower florets in medium mixing bowl with 1 tbsp. olive oil and toss well.
Place asparagus spears on baking pan and brush with remaining olive oil. Put cauliflower on pan with asparagus. Season with salt & pepper to taste.
Place in preheated oven and cook 25-30 minutes turning at least once.
Meanwhile place rinsed chick peas in salad bowl. Top with asparagus, cauliflower, onion, grape tomatoes.
Pour juice of lime and drizzle of olive oil on top and mix lightly.
Top with feta cheese