Lots of plant-based goodness:<\/strong> Roasted cauliflower, arugula leaves and chickpeas make up the bulk of this pasta salad recipe. All of which nourish our bodies with beneficial nutrients, fiber, phytochemicals as well as plant-based protein.<\/p>\n Easy to prepare:<\/strong> Although there are a few different steps involved in preparing this cauliflower pasta salad, it\u2019s actually really easy. The capers are toasted followed by the chickpeas, and finally the breadcrumbs. All while the cauliflower roasts in the oven. The pasta practically cooks itself and then all that\u2019s left is to toss it all together. The great thing is, you can also enjoy the leftovers. Just add a little extra squeeze of lemon juice if you need to revamp the flavors.<\/p>\n Try one of these delicious recipes:<\/p>\n![\"Ingredients](\"https:\/\/ellerepublic.de\/wp-content\/uploads\/2021\/08\/Blumenkohl-Nudelsalat-mit-Kichererbsen-Rezept-1-of-5.jpg\")
<\/a><\/p>\n<\/a><\/p>\nIngredient tips for this pasta salad recipe:<\/h2>\n
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<\/a><\/p>\nLooking for other pasta salad ideas?<\/h2>\n