Best Cauliflower Chickpea And Pesto Salad Recipes

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

Ingredients

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

CAULIFLOWER, CHICKPEA AND PESTO SALAD

Cauliflower, Chickpea and Pesto Salad image

This is a salad using raw cauliflower. Please feel free to use different ingredients for mixing in with the cauliflower, such as red/green peppers, edamame, tofu, different types of beans, corn, and red onion. For more healthy, gluten-free, low-GI, pesco-vegetarian recipes, please visit my blog, www.innerharmonynutrition.com.

Provided by InnerHarmonyNutriti

Categories Cauliflower

Time 15m

Yield 8 serving(s)

Number Of Ingredients 6

Ingredients

1 head cauliflower
2 tomatoes
4 green onions, chopped
1 (15 ounce) can garbanzo beans, beans, rinsed and drained (chickpea, or you can cook on your own)
1/2-3/4 cup pesto sauce (home-made or store-bought)
black pepper

Steps:

Cut cauliflower into florets. Add them to the food processor and process until finely ground.
Dice one tomato and slice another tomato for garnishing.
In a large bowl, place the processed cauliflower, diced tomato, green onion, and garbanzo beans and mix.
Add 1/2 cup pesto and mix. Taste and add more pesto if needed. Season with black pepper.
Arrange the salad on a plate with tomato slices. Infuse love and serve!