Cauliflower Salad with Chickpea Dressing
 
Prep time
Total time
 
The chickpeas and cauliflower explode with flavor when topped with the light, bright minty chickpea dressing and orange zest.
Author:
Recipe type: Salad
Cuisine: American
Serves: 4-6
Ingredients
Chickpea Dressing
  • ¼ cup cooked, rinsed chickpeas
  • 1 garlic clove, chopped
  • 2 tablespoons of tahini
  • 1 tablespoon rice vinegar
  • 4 tablespoons lemon juice
  • ½ cup fresh chopped parsley
  • ½ cup fresh chopped mint
  • ¼ cup vegetable broth
  • ¼ teaspoon salt
  • Fresh ground black pepper
  • a light sprinkle of cayenne pepper (optional)
Salad
  • 1 head of cauliflower, cut into florets and sliced
  • 1 head of romaine lettuce, chopped
  • ½ cup cooked, rinsed chickpeas
  • ½ cup parsley, chopped
  • ½ cup mint leaves, chopped
  • Grated zest from one small orange
  • salt & fresh ground black pepper to taste
Instructions
Chickpea Dressing
  1. In a food processor or blender combine all the chickpea dressing ingredients. Add more vegetable broth if dressing is too thick. This is a watery dressing. The dressing will last 3 days refrigerated.
Salad
  1. In a large bowl lightly toss the cauliflower, romaine, chickpeas, parsley and mint with the chickpea dressing.Garnish with toasted seeds, grated orange zest and fresh ground black pepper.
  2. **Note You can also roast the cauliflower florets. Drizzle with a little maple syrup and roast in a 400 degree F oven for 20-30 minutes or until a little brown.
Recipe by Ordinary Vegan at https://ordinaryvegan.net/childhood-trauma/