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Cauliflower and Chickpea Salad

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 4
  • 20 min
  • 20 min
  • $$
Gatheredtable
adapted fromLove and Lemons

Ingredients

  • 4 eggs, soft boiled or poached
  • 1 garlic clove, smashed
  • 1 avocado, sliced
  • 2 scallions, finely chopped
  • 3 tablespoons fresh dill, chopped
  • 1 head of cauliflower, chopped
  • 2 tablespoons extra virgin olive oil
  • 1 lemon, juiced and zested
  • 1 tablespoon sherry vinegar
  • 1 teaspoon dijon mustard
  • salt and pepper, to taste
  • 1 (15 ounce) can chickpeas
  • 4 tablespoons capers

Directions

Prep: 1. Boil water for eggs. Soft boil 4 eggs. 2. Smash garlic clove. 3. Slice/chop: avocado, scallions, dill. 4. In a pot of boiling salted water, blanch cauliflower for 1 minute, transfer it to a bowl of ice water. Drain and set aside to dry on a towel. Chop and sprinkle with salt. 5. To make vinaigrette, whisk together olive oil, ~4 tablespoons lemon juice, vinegar, dijon mustard, garlic clove, salt and pepper. Remove the garlic clove before using. Make: 1. Place chickpeas in a bowl and toss with a bit of dressing and an extra pinch of salt. 2. Toss cauliflower, chickpeas, capers, scallions, and dill together with dressing. Plate, then assemble avocado and eggs on top along with a handful of sprouts and lemon zest. Taste and adjust seasonings.

Notes

This also makes a great vegetarian main dish.

Goes great with these recipes

Healthy Slow Cooker Indian Butter Chicken
Greek Marinated Chicken Breasts
Slow-cooker Citrus Salmon with White Wine

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