Fresh Cauliflower Chickpea Salad
Fresh cauliflower chickpea salad with crisp vegetables, protein-rich chickpeas, and a bright lemon dressing.
Equipment
- large bowl
- whisk
- knife
- cutting board
- measuring cups and spoons
Ingredients
- 1 head cauliflower chopped into small florets
- 1 cup canned chickpeas drained and rinsed
- 2 celery stalks diced
- 1/4 red onion thinly sliced
- 1/4 cup fresh herbs parsley or dill
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon honey or maple syrup
- salt and black pepper to taste
Instructions
- Wash and chop cauliflower into small bite sized florets
- Prepare vegetables by dicing celery slicing onion and chopping herbs
- In a large bowl whisk olive oil lemon juice Dijon mustard honey salt and pepper
- Add cauliflower to the dressing and toss well
- Let sit for 5 minutes to absorb flavor
- Add chickpeas celery onion and herbs
- Mix gently until everything is well combined
- Taste and adjust seasoning then serve fresh or chilled
Notes
Cut cauliflower into small pieces for best texture
Let cauliflower sit in dressing before adding other ingredients
Add herbs just before serving for freshness
Store in refrigerator up to 3 days in airtight container
Nutrition
Calories: 180kcalCarbohydrates: 22gProtein: 6gFat: 9gSaturated Fat: 1.2gMonounsaturated Fat: 7gSodium: 320mgFiber: 5gSugar: 3g