Yep. It’s another cauliflower recipe, I just can’t help myself. And another chickpea recipe. Dressing chickpeas with delicious flavoursome dressings is my current thing. They just soak up flavour so well and are super filling so are great in lighter salads like this.
Not only does this salad have chickpeas and cauliflower it’s all dressed with one of my favourite things – feta. A creamy, salty lemony dressing made from blitzed feta – so much yum. Oh and avocado, avocado loves salt so it’s perfect with that feta.
This is really simple to throw together, because if you have roasted nuts on hand then nothing actually needs to be cooked. One word of warning though, raw cauliflower has a strong smell. Even when drenched with this delicious dressing, So if you take it to work for lunch and are eating it in a small enclosed space, just expect everyone to know you’re eating cauliflower.
The perfect salad for a hot summers days when you don’t want to cook a thing, just chop, blitz and toss. It couldn’t be easier.
Don’t throw out the water the chickpeas have been soaking in, you can use it to make these delicious fudgy vegan brownies. Really, they’re good even if you’re not a vegan.
1 cauliflower, broken into florets.
2 cans of chickpeas, drained and rinsed
1 cup mint leaves, finely sliced
1 cup flat leaf parsley leaves
½ cup roughly chopped almonds
lemon wedges to serve
½ cup parsley leaves
juice and zest of 1 lemon
2 Tbs olive oil
1 spring onion
¼ cup water
In a food processor place half the cauliflower (don’t overload your processor). Pulse until the cauliflower resembles rice.
Next, combine all dressing ingredients, excluding the water, in a food processor and process until smooth. Slowly add the water in a steady stream while the processor is running. You can also make the dressing with a stick blender if you prefer.
Combine the cauliflower rice, chickpeas, mint, parsley, and almonds in a large bowl and toss with the dressing until all well combined. Taste and adjust seasoning if need be. Serve with slices of avocado and the remaining feta sprinkled over the top and lemon wedges on the side.