Meatless Monday with Vegan Roasted Cauliflower and Spiced Chickpea Salad | Miratel Solutions

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Meatless Monday with Vegan Roasted Cauliflower and Spiced Chickpea Salad

Welcome (back) to the Miratel blog for another edition of our Meatless Monday vegan recipe share. Miratel took the Meatless Monday pledge to support reducing meat consumption 15% by eliminating it one day per week to preserve the health of our planet. We consider our support of this great movement part of our CSR business strategies as it spreads awareness of the impact of our food choices on our environment.

Even though we are still in the throes of winter, spring is a flickering light on the horizon bringing a desire to eat a little lighter with it. Today, we’re sharing with you a vegan and gluten free salad that is also a one-dish, hearty and healthy meal. What more could you ask for really? This recipe for a delicious Vegan Roasted Cauliflower and Spiced Chickpea Salad comes from Vicky Cohen and Ruth Fox via One Green Planet, an amazing resource for all things good for the planet like being vegan.

INGREDIENTS (serves 2 mains or 4 sides)


  • 1 medium cauliflower head, washed and cut into small florets
  • 2 tablespoons extra virgin olive oilVegan roasted cauliflower and spiced chickpea salad
  • 1/4 teaspoon salt


  • 2 teaspoons sweet paprika
  • 1/2 teaspoon cumin
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 tablespoon extra virgin olive oil
  • 1 15-ounce can chickpeas, drained


  • 5 ounces baby arugula or any other salad green of your choice, thoroughly washed and dried
  • 1 1/2 cups pomegranates seeds ( from about 1 small pomegranate)
  • 2 tablespoons roasted and salted almonds, chopped


  • 1/2 cup, plus 2 tablespoons tahini
  • 1/4 cup, plus 2 tablespoons freshly squeezed lemon juice
  • 1/4 cup, plus 2 tablespoons lukewarm water
  • 1/2 teaspoon salt, or to taste
  • 2 teaspoons rice vinegar
  • 1 tablespoons maple syrup


  1. Preheat oven at 400°F.
  2. Line a large baking sheet with parchment paper. Place cauliflower on the baking sheet, drizzle with olive oil, and sprinkle with salt. Toss well until well coated. Bake for 20 minutes, or until cauliflower is tender. Set aside.
  3. In a small bowl, combine sweet paprika, cumin, turmeric, salt, and black pepper. Heat olive oil in a large non-stick skillet. Add chickpeas and spices and toss gently, so the chickpeas are well coated with oil and spices. Cook over medium heat for 5-7 minutes. Set aside.
  4. To prepare the dressing, whisk together tahini and lemon juice (the mix will thicken). Slowly whisk in water and salt, until well incorporated. Add rice vinegar and maple syrup and mix well. Refrigerate until ready to use
  5. Divide baby arugula into 2 large salad plates or bowls ( or 1, if you’re sharing the salad). Top each plate with warm cauliflower and chickpeas. Sprinkle with pomegranate seeds and almonds and add tahini dressing to taste.

If you haven’t already, we encourage you to visit the Meatless Monday website and join us in taking the pledge today. Spread the word at home and at work and promote CSR business initiatives to make your green call centre, office, factory, shop, restaurant or salon even greener.


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Miratel Solutions is a Toronto call centreeBusiness, and letter shop mail house specializing in professional fundraising services including PCI compliant inbound telephone fundraisingoutbound telephone fundraisingonline fundraisinglottery fundraising servicesdonation processing and receipting and direct mail fundraising services. We are committed to our CSR business values in all our business decisions  and advancing the missions of the nonprofits we proudly serve.

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