Cauliflower and chickpea salad
A healthy, delicious and high fibre salad. Although it contains protein from the chickpeas I serve with an extra protein source such as halloumi or leftover chicken. The salad makes enough for 4 people and then serve with protein alongside.
ingredients
serves 4
400g cooked chickpeas
1 tablespoon harissa paste
1 small cauliflower
1 small red onion, finely diced
150g pomegranate seeds
Large handful of flat leaf parsley, finely chopped
Dressing
1 tablespoon tahini
juice of 1 small lemon
1 teaspoon extra virgin olive oil
1 teaspoon apple cider vinegar
method
Add the chickpeas to a small bowl and coat with the harissa paste.
Cook in air fryer or hot oven for around 20 mins.
Wash and cut the cauliflower into florets. Then blitz in a food processor until grain-like. You can also do this by hand, but results won’t be as fine.
Add the cauliflower, red onion pomegranate seeds and parsley to a large salad bowl and top with the cooked chickpeas.
Add all the dressing ingredients to a small bowl and stir well. For a thinner consistency dressing add a splash of water.
Drizzle the dressing over the salad and serve with an extra protein source.
the health boost tip
Cauliflower is rich in vitamins C and K, high in fibre and packed with antioxidants. Chickpeas are a great source of fibre and folate. This dish is high in fibre which supports a healthy gut microbiome.
