This has become my go-to salad over the summer months. It is absolutely packed with flavour and by using canned chickpeas it is super quick to prepare.
Click this link to see the nutritional facts of chickpeas
Ingredients
2 x 400g cans chickpeas, rinsed, drained
1/2 (330g) cauliflower, cut into smal florets
1/2 punnett of cherry tomatoes, quartered
100g (1 cup) walnuts, roasted, finely chopped
1/2 red onion, finely chopped
1 bunch flat-leaf parsley, leaves picked, roughly chopped
1/2 bunch mint, leaves picked, roughly chopped
1 lemon, juiced
2 tsp cumin
3 tbs extra virgin olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
Toasted pita breads and lemon cheeks, to serve
Method
1) Drain and rinse chickpeas, and transfer to a large salad bowl. Cut cauliflower into florets and boil until tender, drain.
2) Tumble cauliflower into a bowl and spinkle over cumin, salt and pepper. Once well coated in the cumin mix, fry the cauliflower in a non-stick pan with one tablespoon of olive oil and fry for up to 10 minutes until golden. Drain and cool on paper towel.
3) Chop parlsey, mint, onion, walnuts and cherry tomatoes and add to the chickpeas. Add the cooked cauliflower once cooled.
4) Dress the salad with the lemon juice and remaining olive oil. Add salt and pepper to taste and combine all ingredients in the bowl.
Serving ideas
Although the salad makes a hearty vegan lunch, it can be served with the following to make it an even more satisfying meal.
Haloumi, pan fried on top of a mound of salad.
With dips such as hommous or baba ganoush.
With lentil burgers.
The Vege Bible 