Prep Time: 45 mins | Total Time: 45 mins | Yield: 10 Servings
If you are looking for a new and easy dish to serve today, then is it! Serve this delicious salad with fried chicken or steak, and you have yourself a meal to remember! Just follow these steps for they will guide you to perfection. Don’t forget to share this with your loved ones as well. Enjoy!
Ingredients:
1 medium head cauliflower, about 1 ¾ to 2 pounds (6 to 7 c small florets)
½ tsp fine sea salt, plus more to taste
½ tsp fresh ground black pepper
1 tsp finely grated lemon zest (from 1 lemon)
¼ c freshly squeezed lemon juice, plus more to taste
¼ c extra virgin olive oil
¼ tsp crushed red pepper flakes, optional for some heat
1 (15-ounce) can chickpeas, drained and rinsed (or use 1 ½ c cooked chickpeas)
½ c fine fresh herbs like parsley, dill, or mint, chopped
½ c pickled red onions, chopped, optional, see our pickled onions recipe
Directions:
Prepare the cauliflower by slicing the leaves and remove the core.
Separate the florets of the cauliflower, then put them into a large mixing bowl.
Sprinkle ½ tsp of salt and ½ tsp of ground pepper on top of the florets, then toss until well coated.
For the Dressing:
In a mixing bowl, add lemon juice, lemon zest, olive oil, a pinch of salt, and red pepper flakes. Whisk until well mixed.
Add the herbs, chickpeas, dressing, and pickled onions into the bowl with the florets. Toss until well coated. Add more seasonings if needed.
Let it rest for about 30 minutes to marinate.
Serve and enjoy!
Note:
Place any leftovers in an airtight container, then place them inside the fridge. They can last up to one week.
Nutrition Facts:
Serving Size 1 cup | Calories 140 | Total Fat 7.2g | Saturated Fat 1g | Cholesterol 0mg | Sodium 237.7mg | Carbohydrate 15.8g | Dietary Fiber 4.9g | Total Sugars 2.7g | Protein 5.3g
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