Sliced Cauliflower Salad with Chickpea Dressing Recipe

Name: Sliced Cauliflower Salad with Chickpea Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup canned chickpeas, rinsed; 1 tablespoon seasoned rice vinegar; 1 garlic clove, crushed; 3 tablespoons fresh lemon juice; 2 tablespoons tahini; 1/2 cup parsley leaves; 1/2 cup mint leaves; 1 cup canola oil; 1/2 teaspoon sumac (optional); 1/2 teaspoon Aleppo pepper flakes; Kosher salt; Pepper; 1 medium head of cauliflower, cut into large florets and thinly sliced (4 cups); 1 small head of romaine, chopped (about 6 cups); 1/2 cup canned chickpeas, rinsed; 1/2 cup parsley leaves; 1/2 cup mint leaves; Kosher salt; 1 medium tomatillohusked, rinsed and cut into 1/4-inch dice; Toasted sesame seeds, finely grated orange zest and cracked black pepper, for garnish

Servings: persons

1/4 cup canned chickpeas, rinsed
1 tablespoon seasoned rice vinegar
1 garlic clove, crushed
3 tablespoons fresh lemon juice
2 tablespoons tahini
1/2 cup parsley leaves
1/2 cup mint leaves
1 cup canola oil
1/2 teaspoon sumac (optional)
1/2 teaspoon Aleppo pepper flakes
Kosher salt
Pepper
1 medium head of cauliflower, cut into large florets and thinly sliced (4 cups)
1 small head of romaine, chopped (about 6 cups)
1/2 cup canned chickpeas, rinsed
1/2 cup parsley leaves
1/2 cup mint leaves
Kosher salt
1 medium tomatillohusked, rinsed and cut into 1/4-inch dice
Toasted sesame seeds, finely grated orange zest and cracked black pepper, for garnish

1
Make the dressing In a blender, combine the chickpeas, rice vinegar, garlic, lemon juice, tahini, parsley and mint.
2
With the machine on, slowly drizzle in the oil and blend until a smooth, thick dressing forms.
3
Add the sumac, if using, and Aleppo pepper and season with salt and pepper.
4
Make the salad In a large bowl, toss the cauliflower, romaine, chickpeas, parsley and mint with the chickpea dressing.
5
Season with salt and toss again.
6
Transfer the salad to a platter and top with the tomatillo.
7
Garnish with toasted sesame seeds, grated orange zest and cracked black pepper and serve.

660

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1/4 cup canned chickpeas, rinsed, 1 tablespoon seasoned rice vinegar, 1 garlic clove, crushed, 3 tablespoons fresh lemon juice, and more.

Yes, Sliced Cauliflower Salad with Chickpea Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Sliced Cauliflower Salad with Chickpea Dressing

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