Cauliflower Chickpea Salad

Cauliflower Chickpea Salad
I don’t know about you but I go through periods where I love eating healthy food and other times when I have a passionate attraction towards anything greasy, chocolaty or very cheesy. As you can see from this recipe, I am now in the first phase. Since the days are not as warm as before, when I make a salad I like to have something warm in it so in this recipe I baked some cauliflower florets. To make this salad I used flavours that pair well with the cauliflower: lemon juice, almonds and parsley. This salad can be easily made ahead and the ingredients are easy to find all year round.

 

 

Cauliflower Chickpea Salad

 

Recipe for 3-4 as a side dish

Prep time: 15 min

Cook time: 18-20 min.

 

Ingredients:

280 g cauliflower florets

250 g cooked chickpeas

2 tbsp. finely chopped onion

2 tbsp. finely chopped parsley

3 tbsp. olive oil

1.5 tbsp. lemon juice

2 tbsp. almonds

Salt and pepper

 

Recipe:

Heat oven at 230°C.

If the cauliflower florets are too large cut them into smaller pieces and place them in a baking tin. Drizzle a tbsp. olive oil on top and season the florets with salt and pepper, toss to coat evenly. Bake the cauliflower for 18-20 min tossing once or twice during the process.

Meanwhile prepare the dressing by mixing the lemon juice with 2 tbsp. olive oil, a few drops of water, salt and pepper to taste.

Roughly chop the almonds.

Finely chop the onion.

Once the cauliflower is ready, remove it from the oven and let it cool a moment before roughly chopping it.

Place the chickpeas in a bowl with the cauliflower, onions, almonds, and parsley, drizzle the dressing on top, toss and rectify taste with salt and pepper if needed. Serve.

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