The chickpeas and cauliflower explode with flavor when topped with the light, bright minty chickpea dressing and orange zest.
Author: Inspired by a recipe published by El Rey restaurant in New York City[/url]
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
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
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.
**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/