{NEW} Cauliflower + Chickpeas Salad
Heres a creative NEW chopped salad idea to keep things interesting around the dinner table!
Cruciferous veggies such as broccoli, cauliflower, Brussels sprouts, bok choy, kale, arugula, cabbage, and collard greens, are loaded with fiber, folate, vitamin C, E, K.
Vegetables keep you full and keep your blood sugar stable!
Rachels tip:
Make SURE that you actually love the taste of the olive oil that you use for your dressings such as this, because your salad will come out tasting very much like the oil you use.
makes 4 servings
Ingredients:
- 1 medium head cauliflower, about 2 lbs
- 15-ounces chickpeas drained and rinsed
- 1/4 cup freshly squeezed lemon juice, plus more to taste
- 1 tsp finely grated lemon zest
- 1 tsp pure maple syrup, or raw honey
- 3 fresh garlic cloves, minced
- 2 Tbsps extra virgin olive oil
- 1/2 tsp ground black pepper
- 1/2 tsp sea salt, plus more to taste
- 2 Tbsps fresh chopped parsley
- 2 Tbsps fresh cilantro
- 2 Tbsp fresh chopped dill
- 2 Tbsps fresh chopped chives
- 1/2 cup pitted Kalamata olives, chopped
Remove all the leaves from your cauliflower and wash thoroughly to remove any dirt. Chop your cauliflower into small florets, all roughly the same size.
Bring two inches of salted water to a boil in a large pot fitted with a steamer basket over high heat.
Place the cauliflower florets into the steamer basket, cover and steam for about 4 minutes until they are tender but still crisp.
While your cauliflower is steaming prepare the dressing, in a small mixing bowl, combine, fresh lemon juice, lemon zest, maple syrup or honey, minced garlic, sea salt, pepper and olive oil; whisk until really well combined.
Next remove the steamer basket from the saucepan, and carefully pour out the water. Transfer your tender-crisp florets to a serving bowl, add in chickpeas, olives and your chopped herbs.
Drizzle your dressing over and gently stir until cauliflower and chickpeas are nicely coated.
Taste test, then adjust with sea salt and pepper, according to your taste. Stays good refrigerated in an airtight container for up to 3 days.
Rachel
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Cauliflower + Chickpeas Salad for Crunchy & Delicious Clean Eats!
Ingredients
- 1 medium head cauliflower, about 2 lbs
- 15-ounces chickpeas, drained and rinsed
- 1/4 cup freshly squeezed lemon juice, plus more to taste
- 1 tsp finely grated lemon zest
- 1 tsp pure maple syrup, or raw honey
- 3 fresh garlic cloves, minced
- 2 Tbsps extra virgin olive oil
- 1/2 tsp ground black pepper
- 1/2 tsp sea salt, plus more to taste
- 2 Tbsps fresh chopped parsley
- 2 Tbsps fresh cilantro
- 2 Tbsps fresh chopped dill
- 2 Tbsps fresh chopped chives
- 1/2 cup pitted Kalamata olives, chopped
Instructions
- Remove all the leaves from your cauliflower and wash thoroughly to remove any dirt.
- Chop your cauliflower into small florets, all roughly the same size.
- Bring two inches of salted water to a boil in a large pot fitted with a steamer basket over high heat.
- Place the cauliflower florets into the steamer basket, cover and steam for about 4 minutes until they are tender but still crisp.
- While your cauliflower is steaming prepare the dressing, in a small mixing bowl, combine, fresh lemon juice, lemon zest, maple syrup or honey, minced garlic, sea salt, pepper and olive oil; whisk until really well combined.
- Next remove the steamer basket from the saucepan, and carefully pour out the water.
- Transfer your tender-crisp florets to a serving bowl, add in chickpeas, olives and your chopped herbs.
- Drizzle your dressing over and gently stir until cauliflower and chickpeas are nicely coated.
- Taste test, then adjust with sea salt and pepper, according to your taste.
- Stays good refrigerated in an airtight container for up to 3 days.
Copyright Clean Food Crush LLC 2014-2019 - Rachel Maser - CleanFoodCrush.com
