Cauliflower Salad with Chickpea Dressing
- Yield: 2 servings 1x
- Category: salad, gluten-free
Ingredients
Scale
- 3/4 cup cooked chickpeas – divided
- 1 tablespoon rice vingear
- 1 garlic clove, crushed
- 3 tablespoons lemon juice
- 2 tablespoons tahini
- 1 cup chopped parsley – divided
- 1 cup chopped mint – divided
- 1 cup canola oil
- 1/2 teaspoon aleppo pepper flakes
- salt and pepper to taste
- 1 head of cauliflower cut into large florets and then thinly sliced, about 4 cups
- 1 head of romaine, chopped
Instructions
- to make the dressing, place the chickpeas, rice vinegar, garlic, lemon, tahini, 1/2 cup parsley, 1/2 cup mint, canola oil, Aleppo pepper and salt in a blender and blend on high until smooth. Add a tablespoon or so of water to adjust consistency.
- to make the salad, place the sliced cauliflower and romaine in a bowl, toss with remaining 1/4 cup chickpeas, 1/2 cup mint, 1/2 cup parsley
- when ready to serve, toss salad with dressing and garnish with extra herbs or toasted seeds
Find it online: https://chefelyse.com/cauliflower-salad-with-chickpea-dressing/