A quinoa and arugula salad bowl with roasted cauliflower, chickpeas, almonds, feta, pomegranate and plenty of fresh herbs that is tossed in a lemony tahini dressing.

After all of the football snacking in January it was time for some healthier dishes starting with this roasted cauliflower and chickpea quinoa and arugula salad/grain bowl. I start this salad out with a base of quinoa and arugula and I build it up with some meaty roasted cauliflower and chickpeas. From there I add some toasted almond slivers for crunch, pomegranate for both the colour and the juicy bursts of sweetness and some salty feta before finishing it off with plenty of fresh herbs like parsley and mint. Continuing with the Mediterranean theme I went with a simple lemony tahini based dressing and despite it simply consisting of tahini, lemon juice and salt it is so amazingly good! One of the things that I like most about this salad, other than the fact that it tastes amazing, is all of the vibrant colours from the black quinoa to the green arugula to the white cauliflower and finally the red pomegranate and I also thoroughly enjoy all of the contrasting textures. If you are looking for a healthy light meal (or a side dish) you just cannot go wrong with this tasty roasted cauliflower and chickpea quinoa and arugula salad/grain bowl!







It is much prettier all neatly arranged but you have to mix it all up at some point!