Wednesday, October 25, 2017

Cauliflower and Chickpea Salad

Yield: 4 servings

1 can chickpeas, drained and rinsed
zest of 1 lime
1/2 tsp chili powder
salt and pepper
2 tbsp olive oil

1 tbsp grainy mustard
1/2 tbsp maple syrup
zest and juice of 1 lime
2 tbsp olive oil
salt and pepper

1 head of cauliflower, grated
salt and pepper
6-8 radishes, quartered
1/4 cup parsley, chopped
2 sprigs mint, julienned
2 green onions, finely sliced
1 crisp apple (like fuji or pink lady), sliced thin
1 avocado, cut into chunks
1/3 cup sunflower seeds

1. Preheat oven to 400F. Line a baking sheet with parchment paper.
2. Spread chickpeas out on the prepared baking sheet.
3. In a small bowl, combine lime zest, chili powder, salt, pepper, and olive oil. Pour over chickpeas and toss to coat. Roast until lightly crispy and golden, about 15 minutes. Remove from oven and set aside.
4. Prepare dressing by whisking together all dressing ingredients. Set aside.
5. In a large bowl, season cauliflower rice with salt and pepper and drizzle with 2 tablespoons of the dressing. Toss to combine. Let marinate for 10 minutes.
6. Add remaining salad ingredients and roasted chickpeas. Toss with remaining dressing before serving.

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