Chickpea And Cauliflower Salad Recipes

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HERBY CAULIFLOWER SALAD WITH CHICKPEAS



Herby Cauliflower Salad with Chickpeas image

Thanks to a light lemony dressing and lots of fresh herbs, this simple raw cauliflower salad recipe tastes surprisingly delicious and lasts in the fridge for days. The pickled onions are an optional ingredient, but they do take the salad to the next level. Here's our recipe for pickled onions, so you can see how simple they are to make. We break the cauliflower down into tiny florets, but another option is to use a food processor and make a chunky cauliflower rice. Take a look at our cauliflower rice recipe to see how we do it.

Provided by Adam and Joanne Gallagher

Categories     Side Dish

Time 45m

Yield Makes about 10 cups

Number Of Ingredients 10

1 medium head cauliflower, about 1 3/4 to 2 pounds (6 to 7 cups small florets)
1/2 teaspoon fine sea salt, plus more to taste
1/2 teaspoon fresh ground black pepper
1 teaspoon finely grated lemon zest (from 1 lemon)
1/4 cup fresh squeezed lemon juice, plus more to taste
1/4 cup extra virgin olive oil
1/4 teaspoon crushed red pepper flakes, optional for some heat
1 (15-ounce) can chickpeas, drained and rinsed (or use 1 1/2 cups cooked chickpeas)
1/2 cup fine fresh herbs like parlsey, dill, or mint, chopped
1/2 cup pickled red onions, chopped, optional, see our pickled onions recipe

Steps:

  • Cut away leaves and the core from the cauliflower. Then cut or pull the cauliflower apart into little florets and add to a large bowl. Chop longer stems into small pieces, and then add to the bowl with florets.
  • Season with 1/2 teaspoon of fine sea salt and 1/2 teaspoon ground black pepper, and then toss the cauliflower around the bowl until all the florets have had a chance to be seasoned.
  • To make the dressing, whisk the lemon zest, lemon juice, olive oil, red pepper flakes, and a pinch of salt together until creamy and emulsified.
  • Add the chickpeas, herbs, pickled onions, and the dressing to the cauliflower. Toss until everything is evenly coated. Taste, and then season with additional salt, pepper or lemon juice.
  • The cauliflower salad does taste best when given some time to marinate. When possible, let the salad marinate, stirring from time to time, for at least 30 minutes before serving. The salad will keep, covered in the refrigerator, up to one week.

Nutrition Facts : ServingSize 1 cup, Calories 140, Fat 7.2g, SaturatedFat 1g, Cholesterol 0mg, Sodium 237.7mg, Carbohydrate 15.8g, Fiber 4.9g, Sugar 2.7g, Protein 5.3g

ROASTED CAULIFLOWER AND CHICKPEAS



Roasted Cauliflower and Chickpeas image

Provided by Guy Fieri

Categories     side-dish

Time 55m

Yield 4 servings

Number Of Ingredients 14

1 tablespoon ground coriander
1 tablespoon ground turmeric
1 teaspoon cumin seeds
1 teaspoon fennel seeds
1/4 teaspoon cayenne pepper
1/4 cup vegetable oil
1 tablespoon grated fresh ginger
1 head cauliflower, cut into florets
One 19-ounce can chickpeas, drained
1/2 sweet onion, sliced
Kosher salt and freshly cracked black pepper
Kosher salt and freshly cracked black pepper
Fresh cilantro sprigs, for garnish
Juice of 1/2 lime

Steps:

  • Preheat the oven to 400 degrees F.
  • Toast the coriander, turmeric, cumin seeds, fennel seeds and cayenne in a dry skillet over high heat until fragrant, 2 to 3 minutes. Pour the oil into a large mixing bowl, and then add the toasted spices. Add the ginger, cauliflower, chickpeas and onions, and toss to coat everything evenly. Place on a sheet tray and season with salt and pepper. Roast in the oven until browned and the cauliflower is tender, 30 to 35 minutes. Serve with cilantro sprigs and finish with a squeeze of the fresh lime juice.

CHICKPEA AND CAULIFLOWER SALAD



Chickpea and Cauliflower Salad image

Protein-packed and so versatile, canned chickpeas are a pantry must-have that can make a meal in minutes. Try this easy idea for serving up these super staples.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 9

1 can (15.5 ounces) rinsed and drained chickpeas
3 tablespoons drained capers
1/4 cup plus 1 tablespoon extra-virgin olive oil, divided
Salt and pepper
2 tablespoons red-wine vinegar
1/2 head sliced cauliflower
1/2 cup chopped, roasted, salted almonds
1/3 cup golden raisins
1/2 cup chopped fresh parsley

Steps:

  • On a rimmed baking sheet, toss chickpeas and capers with 1 tablespoon extra-virgin olive oil; season. Roast at 475 degrees until chickpeas are golden brown, about 20 minutes. Whisk together 1/4 cup olive oil and red-wine vinegar. Toss together cauliflower; almonds; raisins; parsley; chickpea mixture; and dressing. Season.

CAULIFLOWER AND CHICKPEA SALAD



Cauliflower and Chickpea Salad image

Make and share this Cauliflower and Chickpea Salad recipe from Food.com.

Provided by dicentra

Categories     Cauliflower

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 cup chickpeas, cooked
1/2 cauliflower, cut up and cooked
1/2 onion, diced
1 garlic clove, minced
1 bunch coriander
1 sprig basil or 1 sprig mint
2 tomatoes, diced
1 teaspoon olive oil
1/4 teaspoon red pepper flakes
1/4 teaspoon powdered ginger

Steps:

  • Chop herbs and mix with garlic, spices and olive oil.
  • Toss with cauliflower and chickpeas. Chill before serving.

Nutrition Facts : Calories 118.1, Fat 2, SaturatedFat 0.3, Sodium 204.7, Carbohydrate 21.6, Fiber 5.4, Sugar 4, Protein 5.1

SPICED WHOLE CAULIFLOWER & WARM CHICKPEA SALAD



Spiced whole cauliflower & warm chickpea salad image

Roast a whole cauliflower to lock in flavour and make an impressive centrepiece - cut at the table or serve in wedges

Provided by Jane Hornby

Categories     Dinner, Lunch, Main course, Supper

Time 1h40m

Number Of Ingredients 19

1 tbsp vegetable oil
1 whole cauliflower , stalk trimmed
400g can chickpeas , drained and patted dry with kitchen paper
1 small red onion , finely chopped
½ tsp garam masala
½ tsp chilli powder
100g full-fat Greek-style yogurt
5 tbsp coconut cream
2 ripe tomatoes , deseeded and roughly chopped
small pack coriander , leaves roughly chopped (reserve the stems for the marinade)
juice 1 lemon
extra virgin olive oil , to serve (optional)
½ tsp turmeric
½ tsp garam masala
1 tbsp freshly grated ginger
2 fat garlic cloves , crushed
140g full-fat Greek-style yogurt
2 tbsp coconut cream
2 tbsp finely chopped coriander stems (from the pack above)

Steps:

  • Heat oven to 200C/180C fan/gas 6. Mix together all the marinade ingredients plus 1/2 tsp sea salt and 1/4 tsp freshly ground pepper. Drizzle the oil over the base of a medium roasting tin. Use your hands to coat the cauliflower entirely in the marinade, then sit it in the oiled tin. Spoon any leftover marinade on top. Roast for 30 mins until the topping is set.
  • Splash 100ml water into the tin, then cover loosely with foil. Return to the oven and let the cauliflower steam for 30 mins.
  • Meanwhile, toss the chickpeas, onion, spices and some seasoning together. Uncover the cauliflower, scatter the chickpea mixture around it (the water will have mainly evaporated), then roast for 20 mins more until the onion is tender and the chickpeas are crisping. The cauliflower should be golden and tender by now - when you insert a skewer inserted through the middle, it should meet little resistance.
  • Stir the yogurt and coconut cream together to make a loose dressing, then season. Fold the tomatoes, coriander and lemon juice through the chickpeas, then serve with the dressing and a drizzle of extra virgin olive oil, if you like.

Nutrition Facts : Calories 326 calories, Fat 19 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 9 grams sugar, Fiber 8 grams fiber, Protein 15 grams protein, Sodium 1.2 milligram of sodium

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